Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Meat Sci. 2014 Jun;97(2):164-73. doi: 10.1016/j.meatsci.2014.01.017. Epub 2014 Feb 5.

Abstract

The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P>0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P<0.05) with an increase in the amount of blood; TBARs did not vary (P>0.05). Increasing the amount of blood increased (P<0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P<0.05) h* and did not affect (P>0.05) BI. Increasing storage length decreased (P<0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P>0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.

Keywords: Carbon monoxide; Chemical characteristics; Pork blood; Sausage color.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Blood*
  • Carbon Monoxide*
  • Cattle
  • Color*
  • Food Handling*
  • Food Preservation
  • Food Storage
  • Meat Products / analysis*
  • Meat Products / standards
  • Nitrites / analysis*
  • Pigmentation*
  • Swine
  • Thiobarbituric Acid Reactive Substances

Substances

  • Nitrites
  • Thiobarbituric Acid Reactive Substances
  • Carbon Monoxide