SciELO - Scientific Electronic Library Online

 
vol.26 número3Elaboración de una Película Comestible a Base de Colágeno Incorporado con Nisina como Agente AntimicrobianoIdentificación y Caracterización Molecular de Aislados de Burkholderia glumae: Agente Causante del Añublo Bacterial en el Cultivo de Arroz índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Información tecnológica

versão On-line ISSN 0718-0764

Resumo

JULIO, Lesbia C; MONTERO, Piedad M  e  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.

Palavras-chave : blood plasma; sesame paste; meat products; acceptability.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons