Abstract

PINZON-ZARATE, Lina X; HLEAP-ZAPATA, José I  and  ORDONEZ-SANTOS, Luís E. Color Parameters Analysis in Frankfurter Sausages with the Addition of Oily Extract of Peach Palm (Bactris gasipaes) byProducts. Inf. tecnol. [online]. 2015, vol.26, n.5, pp.45-54. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000500007.

This study aimed to evaluate the use of an oily residue of peach palm extract (Bactris gasipaes) for coloring frankfurter sausages. Values of luminosity (L), coordinates a* and b*, chroma (C) and hue (h) were measured. A completely randomized design with three replications was used, with a total of six treatments derived from the inclusion of five levels of addition of the extract and one control. The increasing values of lightness (L), coordinate b*, chroma (C) and hue (h) was caused by the increase in the percentage of extract added and the decrease in the percentage of nitrite. The coordinate a*, by contrast showed a decreasing trend. The oily extract application is a favorable alternative but it is not ideal for the replacement of nitrites.

Keywords : carotenoids; carcinogenic additives; nitrites; Bactris gasipaes; healthy food.

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