TY - JOUR
T1 - Características fisicoquímicas, mecánicas y sensoriales de salchichas secas tipo cabanossi elaboradas con carne de llama (Lama glama) y cerdo (sus scrofa domestica)
AU - Ramos Ramírez, Miriam E.
AU - Jordán, Oscar
AU - Tuesta, Tarsila
AU - Silva, Marcial
AU - Silva, Reynaldo
AU - Salvá, Bettit
N1 - Publisher Copyright:
© 2020, Sociedad Chilena de Nutricion Bromatologia y Toxilogica. All rights reserved.
PY - 2020
Y1 - 2020
N2 - The chemical and physical characterization of cabanossi-type dry sausages made with lama meat, pork and commercial samples were performed. Remarkable differences were found in terms of fat (18.6 to 29.6%), color (15.8 to 33.7), water activity (0.770 to 0.960), pH (5.6 to 6.5), hardness (47.8 to 124 N) and chewiness (9.4 to 33.2 N). Nineteen descriptive terms based on the opinions of 83 consumers were used. Then, 55 consumers used the CATA (Check-all-that-apply) method to describe the sensory traits of cabanossi. Sausage from lama meat had the lowest total fat and saturated fatty acid content, and the highest polyunsaturated fatty acid content in comparison to the other samples. The most utilized sensory terms were: characteristic odor/smell of sausage, spicy flavor and spicy after taste. For sensory acceptability, consumers selected light red color, soft/tender, chewable and spicy as the most relevant traits. The application of lama meat represents an alternative to new meat products developed based on the characteristics studied.
AB - The chemical and physical characterization of cabanossi-type dry sausages made with lama meat, pork and commercial samples were performed. Remarkable differences were found in terms of fat (18.6 to 29.6%), color (15.8 to 33.7), water activity (0.770 to 0.960), pH (5.6 to 6.5), hardness (47.8 to 124 N) and chewiness (9.4 to 33.2 N). Nineteen descriptive terms based on the opinions of 83 consumers were used. Then, 55 consumers used the CATA (Check-all-that-apply) method to describe the sensory traits of cabanossi. Sausage from lama meat had the lowest total fat and saturated fatty acid content, and the highest polyunsaturated fatty acid content in comparison to the other samples. The most utilized sensory terms were: characteristic odor/smell of sausage, spicy flavor and spicy after taste. For sensory acceptability, consumers selected light red color, soft/tender, chewable and spicy as the most relevant traits. The application of lama meat represents an alternative to new meat products developed based on the characteristics studied.
KW - Cabanossi
KW - Check-all-that-apply
KW - Lama meat
KW - Low fat
KW - Texture profile
UR - http://www.scopus.com/inward/record.url?scp=85086920711&partnerID=8YFLogxK
U2 - 10.4067/S0717-75182020000300411
DO - 10.4067/S0717-75182020000300411
M3 - Artículo
AN - SCOPUS:85086920711
SN - 0717-7518
VL - 47
SP - 411
EP - 422
JO - Revista Chilena de Nutricion
JF - Revista Chilena de Nutricion
IS - 3
ER -