Development of a Functional Healthy Chicken and Beef Mortadella Fortified with Polyunsaturated Fatty Acids and the Evaluation of Their Chemical, Microbiological, and Sensory Properties

Abstract

This study aimed to evaluate the chemical, physical, and microbiological properties of beef and chicken mortadella (BM and CM, respectively) to determine the effect of flaxseed and oregano oils on mortadella samples as compared to the control. Twelve mortadella samples (6 rolls and 6 slices) were analyzed each forming six treatments: T1 (BM control), T2 (CM control), T3 (CM fortified with flaxseed oil), T4 (CM fortified with oregano oil), T5 (BM fortified with flaxseed oil) and T6 (BM fortified with oregano oil). Results obtained during six months of storage were significantly different except for those of the fatty acid profile. Results of chemical analysis showed a moisture content was around 65%, fat content ranged from 11.19-13.90% in BM and 9.77-10.43% in CM, protein content was around 14%, cholesterol content ranged from 21.5-52 mg/100 g in BM, and 16-55 mg/100g in CM, ash content was around 3%, collagen content was around 1.68%, salt content was around 2%, and the negative [H⁺] (ph) content was around 6.5. Oregano oil was found to increase the L* value in both BM and CM. Both oils reduced a* and b* values and were found to be differently affected by the addition of oils. The antimicrobial properties of both oils were observed (an approximate 1 log CFU/g reduction). The resulting sensory scores indicated that both BM and CM were acceptable with no significant differences in texture, sliceability, appearance, and color.