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Información tecnológica

On-line version ISSN 0718-0764

Abstract

MONTERO, Piedad M; ACEVEDO, Diofanor; ARNEDO, Arnulfo J  and  MIRANDA, Nayelis K. Effect of the Addition of Sesame Paste and Bovine Blood Plasma in the Development of a Meat Product Type Sausage. Inf. tecnol. [online]. 2015, vol.26, n.6, pp.55-64. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000600008.

In this research the effect of the addition of sesame paste and bovine blood plasma in a sausage meat product type, as a partial substitute for fat and water respectively was evaluated. For this, the proximate composition, the fatty acid profile, the performance by cooking, the texture profile and the acceptability of the sausage were evaluated. Five treatments were tested. The results showed that the moisture content of the products formulated with sesame paste and bovine blood plasma increased, compared to the control treatment. From this research it can be concluded that the incorporation of sesame paste and bovine blood plasma increases moisture, protein content and performance by cooking, without having a negative effect on acceptability.

Keywords : sesame paste; blood plasma; sausage; partial substitute.

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