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Effect of the Substitution of Pork Grease by Pre-Emulsion of Soy Isolate (Glycine max) with Palm Oil (Elaeis guineensis) on the Textural, Functional, Color and Organoleptic Properties of a Sticky Type Salicum Emulsion


Affiliations
1 Research Processes and Vegetable Agroindustry Group, University of Cordoba, Cordoba, Colombia
2 Department of Agro-Industrial Engineering, Innovation and Development of Food Processes (DESINPA), University of Sucre, Sincelejo-Sucre, Colombia
 

Objective: The objective of this study was to analyze the effect of the substitution of pork dorsal fat by a pre-emulsion of soybean isolate and palm olein on the textural, functional, physicochemical, and sensory properties of a sausage. Methods/ Analysis: Four formulations were elaborated, only the fat substitution by pre-emulsion of soybean isolate and olein (1: 7: 7) varies as follows: T1: 25%, T2: 50%, T3: 75% and T4: 100%. Subsequently, they underwent: proximal analysis, Texture Profile Analysis (TPA), instrumental color, pH, Water Retention Capacity (CRA). Findings: The results show that there were significant differences (P≤0.05) in the proximal analysis with respect to the control and the treatments regarding the fat content, in the T4, there was a decrease of 74.46%. Regarding color, there were significant differences (P≤0.05) in the parameters L* and a* between samples. For the texture profile analysis the properties: cohesiveness, hardness, chewiness, gumminess and elasticity, the samples presented significant differences (P≤0.05). In the sensory characteristics, the T4 treatment presented greater acceptance. Improvement: It is possible to replace the pork dorsal fat with a pre-emulsion of soybean and palm olein in a sausage, without affecting the quality.
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  • Effect of the Substitution of Pork Grease by Pre-Emulsion of Soy Isolate (Glycine max) with Palm Oil (Elaeis guineensis) on the Textural, Functional, Color and Organoleptic Properties of a Sticky Type Salicum Emulsion

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Authors

Pedro Romero Barragan
Research Processes and Vegetable Agroindustry Group, University of Cordoba, Cordoba, Colombia
Armando Alvis Bermudez
Research Processes and Vegetable Agroindustry Group, University of Cordoba, Cordoba, Colombia
Elvis Judith Hernandez
Department of Agro-Industrial Engineering, Innovation and Development of Food Processes (DESINPA), University of Sucre, Sincelejo-Sucre, Colombia

Abstract


Objective: The objective of this study was to analyze the effect of the substitution of pork dorsal fat by a pre-emulsion of soybean isolate and palm olein on the textural, functional, physicochemical, and sensory properties of a sausage. Methods/ Analysis: Four formulations were elaborated, only the fat substitution by pre-emulsion of soybean isolate and olein (1: 7: 7) varies as follows: T1: 25%, T2: 50%, T3: 75% and T4: 100%. Subsequently, they underwent: proximal analysis, Texture Profile Analysis (TPA), instrumental color, pH, Water Retention Capacity (CRA). Findings: The results show that there were significant differences (P≤0.05) in the proximal analysis with respect to the control and the treatments regarding the fat content, in the T4, there was a decrease of 74.46%. Regarding color, there were significant differences (P≤0.05) in the parameters L* and a* between samples. For the texture profile analysis the properties: cohesiveness, hardness, chewiness, gumminess and elasticity, the samples presented significant differences (P≤0.05). In the sensory characteristics, the T4 treatment presented greater acceptance. Improvement: It is possible to replace the pork dorsal fat with a pre-emulsion of soybean and palm olein in a sausage, without affecting the quality.

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DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i37%2F131641