Emulsion texture and microstructure of chicken mortadella

The meat industry has been exhaustively searching for quality products a characteristic mainly related to the balance of the composition. As a result there has been growing interest in the development of chicken meat products due to their high nutritional value availability price and emulsification characteristics. The basic chemical components of emulsion formation (protein fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent as well as the main ingredients used in the manufacture of chicken mortadella is fundamental to developing better products and solving problems in the industry.