Resumen

GONZALEZ RODRIGUEZ, Diana Marcela; GIRALDO LOPERA, Elizabeth  y  RESTREPO MOLINA, Diego Alonso. EVALUACIÓN SENSORIAL E INSTRUMENTAL DE TEXTURA DE SALCHICHONES TIPO ESTÁNDAR QUE CONTIENEN UN EXTENSOR CÁRNICO DE PASTA DE POLLO. Vitae [online]. 2015, vol.22, n.2, pp.101-110. ISSN 0121-4004.  https://doi.org/10.17533/udea.vitae.v22n2a4.

Background: Mechanically separated chicken (MSC) or chicken paste, is a finely textured chicken meat, and one of the principal ingredients used in the meat industry as a protein supplement in the production of processed meats; normally, it is imported; nevertheless, other meat extenders are being used in order to contribute to the development of the domestic industry. Objectives: This study aimed to determine the best mixture of fiber, pig skin, and carragennan, through an evaluation of the microbiological, bromatological, rheological and sensorial properties of standard sausages produced with chicken paste and extenders that replaced 35% and 50% of the paste inside a meat matrix. Methods: An experimental design that combined three extenders composed of fiber, pigskin, and carragennan in ten mixture points was used. The experiment was carried out with 35% and 50% replacement levels. Each sausage was subjected to a Texture Profile Analysis (TPA), elasticity, and firmness analysis, using instruments and a sensorial evaluation. Results: The firmness and chew ability in the instrumental analysis of the texture decreased with the application of the extenders; however, there were no statistically significant differences between the applications of the three extenders for firmness. The sensory analysis showed that the fiber and pigskin mixture favored the sensorial properties. Furthermore, the interaction between the fiber and pigskin improved the chew ability. The elasticity increased in the sausages with the extenders, and an interaction between the three extenders at the 35% replacement increased the elasticity, as compared to the control. The firmness, at the 35% replacement, decreased in the extended sausages, but there was a possible interaction between the three extenders that was not seen at the 50% replacement. Conclusions: According to the instrumental analysis of the texture, at 35% and 50% replacements, there was not a mixture that exhibited a behavior similar to that of chicken paste in a standard sausage. However, according to the sensory results, a combination of the fiber and pigskin resulted in a sausage with extenders that was acceptable for consumers.

Palabras clave : Food; fatty acids; Carragennan; Muscular Proteins.

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