D Daphne Ramos

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is likely that starchy grains and vegetables might also be used as potential fat replacers in those sausages. Quinua is a starchy seed with high nutritive value, which contains substances of technological interest in dry-cured manufacturing. The aim of this study was to assess the effect of replacing fat by quinoa on the quality characteristics of a small diameter dry-cured sausage. Three types of sausages were prepared: a control (C; no fat replacement; 30% of pork back-fat), a quinoa half-fat (50% of fat replacement; 15% of pork back-fat), and a quinoa low-fat (LF; 85% of fat replacement; 4.5% of pork back-fat) sausage. Sausages were analyzed for proximate and microbial composition, volatile compounds, and instrumental texture and color. Descriptive and hedonic sensory analyses were also performed. Fat reduction resulted in higher aw , protein content, hardness, chewiness and redness values and spice-derived volatile levels, and in lower cohesiveness values (P < 0.05). Furthermore, the descriptive sensory analysis showed a higher pungent flavor and lower juiciness in LF sausages than in C sausages (P < 0.05). In spite of those differences, fat reduction did not result in a decreased overall acceptance of the sausages by consumers.

Características fisicoquímicas de la salchicha de cerdo del departamento de Tumbes, Perú

Este trabajo pretende contribuir a la caracterizacion de la salchicha tradicional elaborada en Tumbes por pequenos productores. Se ha obtenido informacion de 12 productores sobre su procedimiento de elaboracion y se ha analizado la composicion (pH, aw, componentes mayoritarios, acidos lactico y acetico, hidroxiprolina y estado oxidativo) y el color de 16 lotes de salchichas. Ademas, se ha estudiado en 6 lotes de salchichas la evolucion de su composicion y el momento de aparicion de signos de alteracion, durante 9 dias de almacenamiento en las condiciones usuales de la zona (con periodos a temperatura ambiente y otros a refrigeracion). La salchicha es un embutido fresco, entre humedo y semiseco, con un contenido graso relativamente bajo y de baja acidificacion. Hubo gran variabilidad entre muestras en los contenidos de componentes mayoritarios y pH. La composicion cambio poco durante el almacenamiento, pero se evidencio alteracion sensorial a partir del tercer dia.

Mineral Composition of Blood Sausages – A Two-Case Study

It is well known that a balanced diet is essential in maintaining a good health; hence, the nutritional value of foods is an important aspect of food quality [1]. In this context, more and more people are becoming very concerned about the chemistry of what they eat. Conse‐ quently, food industry is interested in maintaining a high standard of quality of their manu‐ factured products which could meet the demands of an increasingly sophisticated consumer. Therefore, an important issue of food industry is the determination of food com‐ position and the establishment of analytical controls [2].