Title

Evaluation of the substitution of animal fat by vegetable fat in the manufacture of a heat processed buffalo (Bubalus bubalis) meat sausage

DOI

https://doi.org/10.4067/S0718-07642011000200006

Document Type

Article

Publication Date

4-21-2011

Publication Title

Informacion Tecnologica

Abstract

The substitution of animal fat by vegetable fat in a heat processed meat sausage, made of buffalo meat, was evaluated. The meat sausage developed was salchichón, a product widely accepted by consumers in Colombia. Experimental formulations of meat sausage were prepared in triplicate with soybean, sunflower and canola oils at 5, 10 and 15% concentrations. These formulations were compared with a standard formulation of meat sausage with animal fat. Moisture, protein, fat and texture (Warner-Bratzler) were determined in duplicate. Acceptability was evaluated by an untrained sensory panel. The experimental results were subjected to univariate and multivariate analyses of variance. No significant differences were found between the formulations with soybean and sunflower oils. The formulation with 10% soybean oil was defined as the best product.

Volume

22

Issue

2

First Page

43

Last Page

54

ISSN

07168756

Identifier

SCOPUS_ID:79954539632

Documento original

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