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Palm oil use in Mortadella

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Author(s): Dany Pérez Dubé | Octavio Venegas Fornias | Margarita Núñez de Villavicencio | Juan González Ríos

Journal: Nacameh
ISSN 2007-0373

Volume: 4;
Issue: 1;
Start page: 11;
Date: 2010;
Original page

Keywords: Palm oil | fat reducion | mortadella

ABSTRACT
Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content.

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