Avaliação de parâmetros de qualidade de mortadelas adquiridos no comércio local de Janaúba

Abstract

The aim of this work is to study the quality parameters of color and texture in bologna purchased in local market of Janaúbacity. We used four mark of bologna bought locally. These were subjected to analysis of instrumental color and texture. The data were subjected to analysis of variance and the Scott-Knott test at 5%. The results indicated that all mark of bologna are differed in L* parameter corresponding to the mark A lower brightness value corresponding dark color the parameters a* it was found that there was no significant difference between the marks B and C, while the mark D resulted in increased value of the parameter a * which means higher red. The parameter b* indicated that all the bologna mark is different. The brand presented the higher yellow color. Texture analysis showed that bologna brands A and C showed no significant difference for the hardness being mark Bsofter. The elasticity, cohesiveness and strength the bologna showed no significant difference between yes. Whereas for the chewiness and gumminess does not differ between marks except the mark B which resulted in lower values. It can be concluded that the bologna marketed in the city of Janauba, MG, have different color between mark, and texture that all bologna showed some differences in texture attributes and the bologna D mark is soft texture.