Biblioteca Digital de VanguardiaProduction of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
The research was to compare 4 treatments with different percentages of vegetable fiber added, replacing animal fat, determining objectives, to use apple pomade as source of fiber in replace to meat sausage pork fat, assessment of nutritional recovery as fiber, fats, sugars and phenols; sensory attri...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
2018
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| Acceso en línea: | http://bdigital.uncu.edu.ar/10849 |
| _version_ | 1782342390963503104 |
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| author | Loyola, Nelson Acuña, Carlos Fuentes, Diego Arriola, Mariela |
| author_facet | Loyola, Nelson Acuña, Carlos Fuentes, Diego Arriola, Mariela |
| author_sort | Loyola, Nelson |
| collection | Repositorio |
| description | The research was to compare 4 treatments with different percentages of vegetable
fiber added, replacing animal fat, determining objectives, to use apple pomade as source
of fiber in replace to meat sausage pork fat, assessment of nutritional recovery as fiber,
fats, sugars and phenols; sensory attributes acceptability evaluate the presence of
coliform bacteria, the sausage of pork including pomade apple (Malus domestica). The
treatments were evaluated according to the goals set during the days 2, 15 and 30, to
be processed, the results of nutritional analyzes showed differences in treatments with
higher content of pomace, increasing the amount of fiber and mainly by decreasing the
content fat. Regarding perceived by trained panelists thirteen observed differences in
evaluating sensory attributes such as texture and acceptability of processed sausages
when as much pomade apple was used. The results of microbiological analyzes met the
requirements of the sanitary regulation of food Chile. The addition until 3% of apple
pomade exhibited a higher score on the acceptability of the product. |
| format | Artículo |
| id | uncu-10849 |
| institution | Biblioteca Digital - UNCUYO |
| language | Inglés |
| publishDate | 2018 |
| publisher | Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
|
| record_format | ojs |
| spelling | uncu-108492018-08-14T13:22:13Z Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values Elaboración de embutido cárnico curado sellado al vacío con pomasa de manzana (Malus domestica) y su valoración nutricional y sensorial Loyola, Nelson Acuña, Carlos Fuentes, Diego Arriola, Mariela Procesamiento de alimentos Sellado al vacío Almacenamiento de alimentos Malus domestica Análisis organoléptico Evaluación sensorial de los alimentos Fibras vegetales Chile Meat sausages Apple pomade Vegetable fiber Embutido cárnico Pomasa de manzana The research was to compare 4 treatments with different percentages of vegetable fiber added, replacing animal fat, determining objectives, to use apple pomade as source of fiber in replace to meat sausage pork fat, assessment of nutritional recovery as fiber, fats, sugars and phenols; sensory attributes acceptability evaluate the presence of coliform bacteria, the sausage of pork including pomade apple (Malus domestica). The treatments were evaluated according to the goals set during the days 2, 15 and 30, to be processed, the results of nutritional analyzes showed differences in treatments with higher content of pomace, increasing the amount of fiber and mainly by decreasing the content fat. Regarding perceived by trained panelists thirteen observed differences in evaluating sensory attributes such as texture and acceptability of processed sausages when as much pomade apple was used. The results of microbiological analyzes met the requirements of the sanitary regulation of food Chile. The addition until 3% of apple pomade exhibited a higher score on the acceptability of the product. La investigación consistió en comparar 4 tratamientos con diferentes porcentajes de fibra vegetal adicionada, en reemplazo de la grasa animal, determinando como objetivos, utilizar pomasa de manzana como fuente de fibra y reemplazo de grasa animal en embutidos de cerdo, valorización nutricional; fibra, grasas, azúcares y fenoles; atributos sensoriales y aceptabilidad; presencia de bacterias coliformes, del embutido de carne de cerdo con inclusión de pomasa de manzana (Malus domestica). Los tratamientos fueron evaluados según los objetivos planteados durante los días 2, 15 y 30, de ser elaborados, los resultados obtenidos en los análisis nutricionales demostraron diferencias en los tratamientos con mayor contenido de pomasa, aumentando la cantidad de fibra y disminuyendo principalmente el contenido de grasa. En relación con lo percibido por los trece panelistas entrenados, se observaron diferencias al evaluar atributos sensoriales como la textura y la aceptabilidad de los embutidos elaborados, cuando se utilizó la mayor cantidad de pomasa de manzana. Los resultados de los análisis microbiológicos cumplieron con lo exigido por el reglamento sanitario de los alimentos de Chile. La adición de hasta un 3% de pomasa de manzana fue sensorialmente aceptada en el producto. Fil: Loyola, Nelson. Universidad Católica del Maule. Facultad de Ciencias Agrarias y Forestales. Dpto. de Ciencias Agrarias Fil: Acuña, Carlos. Universidad Católica del Maule. Facultad de Ciencias Agrarias y Forestales. Dpto. de Ciencias Agrarias Fil: Fuentes, Diego. Universidad Católica del Maule. Facultad de Ciencias Agrarias y Forestales. Dpto. de Ciencias Agrarias Fil: Arriola, Mariela. Universidad Católica del Maule. Facultad de Ciencias Agrarias y Forestales. Dpto. de Ciencias Agrarias Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias 78 Revista de la Facultad de Ciencias Agrarias Vol. 50, no. 1 Revista de la Facultad de Ciencias Agrarias, Vol. 50, no. 1 2018-06-01 eng Inglés http://bdigital.uncu.edu.ar/10654 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar/ article info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias http://bdigital.uncu.edu.ar/10849 |
| spellingShingle | Procesamiento de alimentos Sellado al vacío Almacenamiento de alimentos Malus domestica Análisis organoléptico Evaluación sensorial de los alimentos Fibras vegetales Chile Meat sausages Apple pomade Vegetable fiber Embutido cárnico Pomasa de manzana Loyola, Nelson Acuña, Carlos Fuentes, Diego Arriola, Mariela Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values |
| title | Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
|
| title_full | Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
|
| title_fullStr | Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
|
| title_full_unstemmed | Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
|
| title_short | Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
|
| title_sort | production of cured, voided meat sausage with apple pomade added (malus domestica) and its impact in nutritional and sensorial values |
| topic | Procesamiento de alimentos Sellado al vacío Almacenamiento de alimentos Malus domestica Análisis organoléptico Evaluación sensorial de los alimentos Fibras vegetales Chile Meat sausages Apple pomade Vegetable fiber Embutido cárnico Pomasa de manzana |
| url | http://bdigital.uncu.edu.ar/10849 |