Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values

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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...

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Autores principales: Loyola, Nelson, Acuña, Carlos, Arriola, Mariela
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agrarias-UNCuyo 2018
Materias:
embutidos de carne
pomasa de manzana
fibra vegetal
meat sausages
apple pomade
vegetable fiber
Acceso en línea:https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3017
Aporte de:
Revista de la Facultad de Ciencias Agrarias UNCuyo de Universidad Nacional de Cuyo
id I11-R107article-3017
record_format ojs
institution Universidad Nacional de Cuyo
institution_str I-11
repository_str R-107
container_title_str Revista de la Facultad de Ciencias Agrarias UNCuyo
language Inglés
format Artículo revista
topic embutidos de carne
pomasa de manzana
fibra vegetal
meat sausages
apple pomade
vegetable fiber
spellingShingle embutidos de carne
pomasa de manzana
fibra vegetal
meat sausages
apple pomade
vegetable fiber
Loyola, Nelson
Acuña, Carlos
Arriola, Mariela
Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
topic_facet embutidos de carne
pomasa de manzana
fibra vegetal
meat sausages
apple pomade
vegetable fiber
author Loyola, Nelson
Acuña, Carlos
Arriola, Mariela
author_facet Loyola, Nelson
Acuña, Carlos
Arriola, Mariela
author_sort Loyola, Nelson
title 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_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_sort production of cured, voided meat sausage with apple pomade added (malus domestica) and its impact in nutritional and sensorial values
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.
publisher Facultad de Ciencias Agrarias-UNCuyo
publishDate 2018
url https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3017
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first_indexed 2022-06-20T13:52:16Z
last_indexed 2022-06-20T13:52:16Z
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