Palm oil use in Mortadella

Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content.