Indian Journal of Science and Technology
Year: 2018, Volume: 11, Issue: 37, Pages: 1-6
Pedro Romero Barragan1*, Armando Alvis Bermudez1 and Elvis Judith Hernandez2
1 Faculty of Engineering, Research Processes and Vegetable Agroindustry Group, University of Cordoba, Cordoba, Colombia; [email protected], [email protected]
2 Department of Agro-Industrial Engineering, Innovation and Development of Food Processes (DESINPA), University of Sucre, Sincelejo-Sucre, Colombia; [email protected]
*Author for correspondence
Pedro Romero Barragan,
Faculty of Engineering, Research Processes and Vegetable Agroindustry Group, University of Cordoba, Cordoba, Colombia; [email protected]
Objective: The objective of this study was to analyze the effect of the substitution of pork dorsal fat by a pre-emulsion of soybean isolate and palm olein on the textural, functional, physicochemical, and sensory properties of a sausage. Methods/ Analysis: Four formulations were elaborated, only the fat substitution by pre-emulsion of soybean isolate and olein (1: 7: 7) varies as follows: T1: 25%, T2: 50%, T3: 75% and T4: 100%. Subsequently, they underwent: proximal analysis, Texture Profile Analysis (TPA), instrumental color, pH, Water Retention Capacity (CRA). Findings: The results show that there were significant differences (P≤0.05) in the proximal analysis with respect to the control and the treatments regarding the fat content, in the T4, there was a decrease of 74.46%. Regarding color, there were significant differences (P≤0.05) in the parameters L* and a* between samples. For the texture profile analysis the properties: cohesiveness, hardness, chewiness, gumminess and elasticity, the samples presented significant differences (P≤0.05). In the sensory characteristics, the T4 treatment presented greater acceptance. Improvement: It is possible to replace the pork dorsal fat with a pre-emulsion of soybean and palm olein in a sausage, without affecting the quality.
Keywords: Emulsion, Olein, Soybean, TPA, CRA
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