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Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo

Ramos Ramírez, Miriam Elizabeth; Santolalla Ruiz, Salomon Harry; Tarrillo Dominguez, Carlos Enrique ; Tuesta Chavez, Tarsila; Jordan, Oscar; Silva Paz, Reynaldo Justino (2021)

Las salchichas de pollo son consumidas de forma masiva, al ser una buena alternativa a productos cárnicos de vacuno y cerdo, debido a su fácil acceso y bajo precio. En el mercado, se disponen de presentaciones con ...
Hair sheep lamb meat ageing a sensory texture analysis

Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)

Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: ...
Hair sheep lamb meat ageing an instrumental texture analysi

Albarracín, William H.; Sánchez, Iván CB.; Villegas, Camilo (2016)

Background: The shortening produced during rigor-mortis is an important meat problem due to variation in ageing conditions as a consequence of isometric tension induced by storage conditions which could be improved by ...

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Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo
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Ramos Ramírez, Miriam Elizabeth | 2021

Las salchichas de pollo son consumidas de forma masiva, al ser una buena alternativa a productos cárnicos de vacuno y cerdo, debido a su fácil acceso y bajo precio. En el mercado, se disponen de presentaciones con características heterogéneas, que identifican la calidad de cada marca. El objetivo fue determinar la composición proximal, pH, características de textura, color y la generación de descriptores sensoriales de cinco marcas comerciales de salchichas de pollo, tipo hot dog. Las muestras fueron adquiridas en supermercados de Huánuco y Lima, Perú. Se realizó una caracterización proximal, pH, color empleando la escala CIELAB y el perfil de textura (TPA), mientras que, para los descriptores sensoriales, se empleó la técnica de free listing empleando 96 consumidores. Las salchichas presentaron diferencias significativas (p<0,05) respecto a la composición proximal, textura y atributos colorimétricos, debido a la variedad de ingredientes en su formulación y las características tecnológicas del procesamiento. Se seleccionaron 19 descriptores, según el número de menciones, siendo, en su mayoría, asociados a la textura y sabor y, en menor porcentaje, a la apariencia y el olor. Estos atributos, se asocian a patrones culturales y la capacidad de verbalización de características sensoriales. Las propiedades determinadas, en este estudio, contribuyen al desarrollo de productos alternativos, debido a que recogen necesidades que el consumidor demanda, al momento de realizar decisiones de compra.

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Hair sheep lamb meat ageing a sensory texture analysis
...
Albarracín, William H. | 2016

Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting period and ageing times on sensory texture response. Methods: Fifty-four 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. These were then cut into 2cm square cubes and covered in aluminum foil again being evaluated by trained sensory panel. Results: The obtained results showed that lamb meat analyzed exhibits a tender texture that depends on ageing that was significant at 7 days of ageing; later times showed worst sensorial scores. Conclusions: The trend in the texture of lamb generates an undesirable change in the valuations of this parameter, which is affected by the preferences of the panelists who consider soft lamb meat as a defect.

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Hair sheep lamb meat ageing an instrumental texture analysi
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Albarracín, William H. | 2016

Background: The shortening produced during rigor-mortis is an important meat problem due to variation in ageing conditions as a consequence of isometric tension induced by storage conditions which could be improved by processing conditions. Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting period and ageing times on instrumental texture behavior. Methods: Fiftyfour 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. Samples were subjected to Warner Bratzler shear force and texture profile analysis (TPA). Results: Warner Bratzler results shown that the feeding system and time of ageing were the factors that presented statistical differences. Similar results were obtained from TPA analysis describing that both feeding system and ageing time played a significant role on almost every TPA parameters. Conclusion: Grazing and semi feedlot feeding systems have an important influence in lamb meat texture behavior parameters being grazing system which offer a best instrumental texture meat quality, if this quality means softer meat.

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