Inclusión de harina y aceite de semilla de moringa como sustitutos y estabilizantes de grasa en pastas cárnicas
DOI:
https://doi.org/10.33064/iycuaa2021843318Palabras clave:
Estabilidad, emulsión, color, capacidad antioxidante, perfil de texturaResumen
Esta investigación evaluó el efecto de la adición de harina con aceite (HSMcA) y sin aceite de semilla de moringa (HSMsA) y aceite de semilla de moringa (ASM) como sustitutos y estabilizantes de grasa dorsal (GD) en pastas cárnicas (PaC) no cocidas y cocidas de salchichas Frankfurt. T1: PaC control + 100% GD; T2: PaC + 50% GD + 50% HSMcA; T3: PaC + 50% GD + 50% HSMsA; T4: PaC + 0% GD + 50% HSMcA + 50% HSMsA; T5: PaC + 50% GD + 50% ASM. La pérdida por cocción, fluido total expulsado y grasa expulsada resultaron diferentes (P < 0.05) en la estabilidad de las PaC no cocidas. En PaC cocidas T3 mostró valores más altos en a*, Chroma, Hue (tonalidad), capacidad antioxidante, fuerza de corte y elasticidad; T2 obtuvo más dureza y gomosidad.
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Derechos de autor 2021 Yazmin Margarita Muñoz-Guevara, Sugey Ramona Sinagawa-García, Jesús Alberto Lara-Reyes, Alejandro Isabel Luna-Maldonado, Zayd Eliud Rangel-Nava, Gerardo Mendez-Zamora
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
Las obras publicadas en versión electrónica de la revista están bajo la licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
