Development of low fat chicken mortadella using collagen as a fat substitute

This study aimed to develop a formulation of mortadella with reduced fat (light) using different types of bovine collagen and fat substitutes. Natural collagen fiber and collagen fiber powder were tested following a 2² factorial design with a central point. A standard formulation without reduced fat and without collagen was also developed for comparison. The following tests were performed: physicochemical characterization (moisture, ash, protein, lipids and Aw); cooling, freezing and reheating losses; water holding capacity; texture (shear and compressive strength); color coordinates (L*, a*, b*); microbiological evaluation (coliforms at 45ºC/g, coagulase positive Staphylococcus aureus/g; sulphite reducing clostridia to 46°C/g; and Salmonella/25 g) and sensory evaluation (multiple comparison test). Statistical analysis was performed using analysis of variance (ANOVA),Tukey’s test and response surface test. There was no significant difference (p 0.05), except for ash and compressive strength for the tested samples. The other evaluated parameters (L*, a*, b*, pH, freezing and reheating losses, ability to retain water, moisture, protein, lipids and shear force) showed significant differences (p 0.05). The best results were obtained for formulation F2 (2.0% collagen fiber powder). In the sensory evaluation, the products were considered equal to the standard regarding texture (p 0.05), which indicates that the use of collagen is a promising development for this type of product.