Evaluación sensorial e instrumental de textura de salchichones tipo estándar que contienen un extensor cárnico de pasta de pollo
DOI:
https://doi.org/10.17533/udea.vitae.v22n2a04Keywords:
Alimentos, ácidos grasos, Carragenina, Proteínas MuscularesAbstract
Antecedentes: La carne de pollo mecánicamente deshuesada (CMD) o pasta de pollo es uno de los ingredientes principales utilizado en la industria cárnica para aportar proteína en la formulación de embutidos, normalmente se importa, pero se busca obtener extensores de esta materia prima con el fin de contribuir al desarrollo de la industria nacional. Objetivos: El objetivo de este trabajo fue determinar la mejor mezcla entre fibra, cuero y carragenina, mediante la evaluación de las propiedades microbiológicas,bromatológicas, reológicas y sensoriales de un salchichón tipo estándar fabricado con pasta de pollo y un extensor que reemplaza un 35% y 50% de esta en la formulación de la matriz cárnica. Métodos: Se realizó un diseño experimental que contempló la combinación de tres extensores en diez puntos de mezcla, cada uno compuesto por fibra, cuero de cerdo y carragenina respectivamente. Se llevó a cabo la experimentación para niveles de reemplazo de un 35% y 50%, cada uno de los salchichones fue sometido a evaluación de Análisis de Perfil de Textura (TPA), elasticidad y firmeza en el campo instrumental y el respectivo análisis sensorial. Resultados: La dureza y la masticabilidad en el análisis instrumental de textura disminuyeron con la aplicación de los extensores, sin embargo no hay diferencias estadísticamente significativas entre la aplicación de los tres extensores para la dureza. Respecto al análisis sensorial se encontró que la mezcla entre fibra y cuero de cerdo favorece las propiedades sensoriales, adicionalmente una interacción entre fibra y cuero de cerdo mejoró la masticabilidad, la elasticidad aumentó en los salchichones extendidos y una interacción entre los tres extensores para un reemplazo de 35% aumenta la elasticidad con respecto al testigo. La firmeza, a un reemplazo del 35%, disminuye para cualquier salchichón extendido, pero se encontró una posible interacción de los tres extensores, caso contrario para un reemplazo del 50%. Conclusión: Según el análisis instrumental de textura, para reemplazos del 35% y 50%, no se encontró una mezcla que exhibiera comportamientos similares al de la pasta de pollo en un salchichón estándar. Sin embargo de acuerdo a los resultados sensoriales una combinación entre fibra y cuero de cerdo da como resultado salchichones extendidos con aceptabilidad entre los consumidores.
Downloads
References
Hoek AC, van Boekel MAJS, Voordouw J, Luning PA. Identification of new food alternatives: How do consumers categorize meat and meat substitutes? Food Qual Prefer. June 2011; 22(4):371–83.
Pérez WAP, Molina DAR, Valencia JUS. Revisión: Uso de Ingredientes no Cárnicos como Reemplazantes de Grasa en Derivados Cárnicos. Rev Fac Nal Agr Medellín. 2011; 64(2):6257–64.
Conti-Silva AC, Pinto e Silva MEM, Arêas JAG. Sensory acceptability of raw and extruded bovine rumen protein in processed meat products. Meat Sci. Agosto 2011; 88(4):652–6.
Hoek AC, Luning PA, Weijzen P, Engels W, Kok FJ, de Graaf C. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance. Appetite. June 2011; 56(3):662–73.
Khan MI, Arshad MS, Anjum FM, Sameen A, Aneeq-urRehman, Gill WT. Meat as a functional food with special reference to probiotic sausages. Food Res Int. Diciembre 2011; 44(10):3125–33.
Jiménez F, Sánchezz FJ, Olmedilla B. Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chem. Diciembre 2010; 123(4):959–67.
Ackroyd A, Sedlis E, McArthur K, Scheiner T, Wekwete B, Ghatak R, . Physical, Textural and Sensory Properties of Chocolate Cup Cakes Prepared Using Prune Puree as a Fat Replacer. J Am Diet Assoc. September 2010; 110(9, Supplement):A73.
Deng JW, Bhaduri S, Ghatak R, Navder KP. Effect of Chickpea Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Cheesecake. J Am Diet Assoc. September 2011;111(9, Supplement):A63.
Messia MC, Di Falco T, Panfili G, Marconi E. Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC–PAD analysis of 4-hydroxyproline. Meat Sci. October 2008;80(2):401–9.
Gómez-Guillén MC, Giménez B, López-Caballero ME, Montero MP. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocoll. Diciembre 2011;25(8):1813–27.
Sampaio GR, Castellucci CMN, Pinto e Silva MEM, Torres EAFS. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. J Food Compos Anal. June 2004; 17(3–4):469–74.
W.Y.Akweteya, I.N.Oduro, W.O.Ellis. Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf . Food BioSci. November 2013; 5: 42-46.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2015 Vitae
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Notice and Open Access Statement
The Journal Vitae works under the Open Access license, and the published manuscripts remain available for the public, both on the Journal's website and in databases, under the Creative Commons license, "Noncommercial Attribution" and "Share alike" systems, adopted in Colombia. Hence, when the authors agree to publish in the Journal Vitae, they will not have the right to economic retributions on publications and reproductions through different diffusion media. The documents are freely available to the internet public, permitting users to read, download, copy, distribute, print, search, or link to the full texts and pass them as data to software. The only constraint on reproduction and distribution, should be to give authors control over the integrity of their work and the right to be appropriately acknowledged and cited.
Authors declare that:
-
They are the intellectual property owners and are responsible for all the information stated in the article.
-
This manuscript has not been submitted or published in other printed or digital media. They accept the responsibility for the judgments, opinions, and points of view expressed in the published article and, therefore, they exonerate Universidad de Antioquia and Journal Vitae from any process.
-
They exempt Universidad de Antioquia and Journal Vitae from settling conflicts or disputes related to the authorship of the referred article.
-
They accept the revision of the original manuscript by suitable personnel, and they bind themselves to perform the corrections appointed or suggested by the assessors.
-
Therefore, they know the editorial process and will not bind the Editorial Board of the Journal to assume any obligations regarding the volume and issue in which the article is published.
-
They transfer the rights of publication, reprinting, and distribution of the article from the moment of its approval, in print and digital format, without the right to economic rewards, and under the licensing conditions considered relevant by Journal Vitae.
-
They fully authorize Universidad de Antioquia and Journal Vitae to submit the published material to the diverse databases and indexing systems where the Journal can be found to comply with the requirements of the regulatory authorities to maintain the national classification of journals.
-
They will assume the article publication costs established for the current issue, and they will make the payment as soon as they are informed about the volume and the issue in which the final version of the article is published.
-
After the article is published, you can share digital or printed copies in a noncommercial manner. You will be able to use the paper in your institution or company for educational or research purposes, including the use in course programs.
Conflict of interest: Authors are responsible for recognizing and disclosing any financial or other benefits that could be perceived to bias their work, acknowledging all financial support and any personal connections with potential sponsors. Examples of such conflicts include receiving research funds or honoraria, serving on advisory boards, stock ownership, or employment and consulting arrangements. Authors without such connections should clearly state that they have no financial support or personal relationships that could be perceived to bias their work. All conflicts of interest should be disclosed on the author's identification page of the manuscript.
