Inclusión de harina y aceite de semilla de moringa como sustitutos y estabilizantes de grasa en pastas cárnicas

Autores/as

DOI:

https://doi.org/10.33064/iycuaa2021843318

Palabras clave:

Estabilidad, emulsión, color, capacidad antioxidante, perfil de textura

Resumen

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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Biografía del autor/a

Yazmin Margarita Muñoz-Guevara, Universidad Autónoma de Nuevo León

Facultad de Agronomía

Sugey Ramona Sinagawa-García, Universidad Autónoma de Nuevo León

Facultad de Agronomía

Jesús Alberto Lara-Reyes, Universidad Autónoma de Nuevo León

Facultad de Agronomía

Alejandro Isabel Luna-Maldonado, Universidad Autónoma de Nuevo León

Facultad de Agronomía

Zayd Eliud Rangel-Nava, Universidad Autónoma de Nuevo León

Facultad de Agronomía

Gerardo Mendez-Zamora, Universidad Autónoma de Nuevo León

Facultad de Agronomía

Citas

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Publicado

2021-10-31

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Artículos de Investigación

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