Abstract

JULIO, Lesbia C; MONTERO, Piedad M  and  ACEVEDO, Diofanor. Quality and Acceptability of Chorizos Formulated with Blood Bovine Plasma and Sesame Paste. Inf. tecnol. [online]. 2015, vol.26, n.3, pp.25-32. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000300005.

The quality and acceptability of sausage type meat products formulated with bovine blood plasma and sesame paste were evaluated. For this the proximal content and microbial analysis were determined following the Colombian Technical Standards 1663:2009, 1662:2008, 1556:2008 and Standards INVIMA: 1998, respectively. The yield was determined by calculating the lost by cooking, established by the difference in weight of the samples before and after cooking. For evaluation of the acceptability a taste panel consisting of fifty untrained judges, a five-point hedonic scale was used. It was observed that it is possible to replace some water by bovine blood plasma and bacon by sesame paste in the formulation of sausages. These showed to improve performance, increase protein content and lower fat content, without having a negative effect on acceptability.

Keywords : blood plasma; sesame paste; meat products; acceptability.

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