Physicochemical, microbiological and sensory parameters of sausages prepared with inclusion of chitosan
Meat and fish industries are constantly searching ingredients as safe alternatives to increase flavor and color characteristics of the final products without affecting sensory, nutritional and functional properties. In this study, chitosan was evaluated as an extender element in meat and fish sausages. Four types of sausages were produced: two based on pork meat and two based on tilapia fillet. Each group was divided into two more subgroups. In the first subgroup, wheat flour was added as the only component (100% of wheat flour) while in the other subgroup 35% chitosan and 65% wheat flour were added. They were submitted to microbiological, physicochemical and sensory analysis. Sensory analysis was made by a group of 77 untrained panelists, using a seven-point hedonic scale, analyzing the taste, color, smell, texture and general opinion attributes. All the characteristics were acceptable except color. The physicochemical parameters showed no statistically significant differences within each group of sausages. However, comparison between groups of sausages, showed significant differences (p<0.05) in protein and fat contents. For the pork meat sausage, more than 50% of the panelists judged positively about sensory parameters. From the processed products, the pork sausages meat had the best organoleptic acceptance, while the fish fillet sausages had not well acceptance, probably due to the absence of knowledge of this non-traditional product.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
2015
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| Online Access: | https://revistas.udca.edu.co/index.php/ruadc/article/view/176 |
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