SciELO - Scientific Electronic Library Online

vol.39 issue3Unconventional protein sources in the first feeding of South American catfish (Rhamdia quelen)Population dynamics of root weevils in citrus author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Ciência Rural

On-line version ISSN 1678-4596


TERRA, Nelcindo Nascimento et al. Employment of fluid whey in the elaboration of mortadela. Cienc. Rural [online]. 2009, vol.39, n.3, pp. 885-890. ISSN 1678-4596.

The objective of this paper was to verify the possibility of incorporating fluid whey in mortadela. The water employed in the elaboration of mortadela was replaced in the proportions of 50, 75 and 100% by fluid whey. Sensorial characteristics (color, odor, flavor and texture), pH, color, emulsion stability of mortadela were evaluated, as well as the percentage of fat and liquid released after thermal treatment of mortadela emulsion. The addition of fluid whey did not exert significant influence on the sensorial characteristics, pH, color, emulsion stability and liquid released after the thermal treatments in mortadela. Water substitutions of 75 and 100% by fluid whey in the elaboration of mortadela promoted a lower percentage of fat released after thermal treatment. Based on the obtained results it is clear that fluid whey can be used to substitute 100% of ice used in the elaboration of mortadela, thus avoiding that exceeding fluid whey be released in the environment.

Keywords : mortadela; fluid whey; sensorial analysis; emulsion stability.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License