Resumo

GRANADOS-CONDE, Clemente; GUZMAN-CARRILLO, Luis E  e  ACEVEDO-CORREA, Diofanor. Evaluation of red meat sausage made with tunahead. Orinoquia [online]. 2013, vol.17, n.2, pp.198-201. ISSN 0121-3709.

Sausage was prepared with red meat of tuna and it's physicochemical, microbiological and sensorial characteristics, and texture were determined. The proximate composition was determined according to the Analytical Chemistry Official Association. Microbiological characteristics were determined according to Colombian Technical Standards. Acceptability was evaluated with untrained panelists using a hedonic scale for taste, color, smell and texture. Proximal contents were: moisture (67.25), fat (82%), protein (17.3%) and ash (1.95%). The sausages had good microbiological and sensorial quality.

Palavras-chave : tuna; sausage; texture; sensory; quality.

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