Características fisicoquímicas, mecánicas y sensoriales de salchichas secas tipo cabanossi elaboradas con carne de llama (Lama glama) y cerdo (sus scrofa domestica)

Miriam E. Ramos Ramírez, Oscar Jordán, Tarsila Tuesta, Marcial Silva, Reynaldo Silva, Bettit Salvá

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Abstract

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.

Translated title of the contributionPhysicochemical, mechanical and sensory characteristics of cabanossi-type dry sausages made with llama (Lama glama) and pork (sus scrofa domestica) meat
Original languageSpanish
Pages (from-to)411-422
Number of pages12
JournalRevista Chilena de Nutricion
Volume47
Issue number3
DOIs
StatePublished - 2020

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