Production 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...
Guardado en:
| Autores principales: | , , , |
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| Formato: | article Artículo publishedVersion |
| Lenguaje: | Inglés |
| Publicado: |
Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
2018
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| Materias: | |
| Acceso en línea: | http://bdigital.uncu.edu.ar/10849 |
| Aporte de: |
| id |
I11-R810849 |
|---|---|
| record_format |
dspace |
| institution |
Universidad Nacional de Cuyo |
| institution_str |
I-11 |
| repository_str |
R-8 |
| collection |
Biblioteca Digital |
| language |
Inglés |
| orig_language_str_mv |
eng |
| 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 |
| 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 |
| topic_facet |
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 |
| 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 |
article Artículo Artículo publishedVersion |
| author |
Loyola, Nelson Acuña, Carlos Fuentes, Diego Arriola, Mariela |
| author_facet |
Loyola, Nelson Acuña, Carlos Fuentes, Diego 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 |
| publisher |
Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
|
| publishDate |
2018 |
| url |
http://bdigital.uncu.edu.ar/10849 |
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