PHYSICO-CHEMICAL AND SENSORY EVALUATION OF THREE TYPES OF PORK MORTADELLA MANUFACTURED IN THE IULS MEAT PROCESSING MICROSECTION.

The objective of this study was to develop and characterize three batches of mortadella made at the IULS meat processing microsection from three anatomical regions of the pork carcass: loin, tenderloin, and chop. The proportion of ingredients introduced were: 80% meat, 15% pork fat, and 5% ice flakes. The mortadella samples were characterized physicochemically in terms of moisture, lipid, protein, and collagen content, as well as sensoryly to determine the perception of a group of evaluators on sensory attributes (appearance, color, aroma, taste, texture, general acceptance). The batch of mortadella obtained from tenderloin had the highest moisture and protein content and the lowest lipid percentage compared to the batches obtained from loin and chop. The anatomical region significantly influenced the color parameters of the mortadella, with the L3MC batch showing the most intense lightness, the highest value of the b* parameter, and the lowest red intensity compared to the other two samples. Regarding the sensory evaluation, the batches were scored between 6.27-8.03 for the sensory attributes, and the ranking of the overall acceptance of samples was: L1MS, L2MM, L3MC. [ABSTRACT FROM AUTHOR]