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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil.
Authors: Muguerza, E. (Edurne)
Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
Keywords: Lipids
Colour and sensory evaluation
Issue Date: 2003
Publisher: Elsevier
Publisher version:
ISSN: 0309-1740
Citation: Muguerza E, Ansorena D, Astiasaran I. Improvement of nutritional properties of chorizo de pamplona by replacement of pork backfat with soy oil. Meat Sci. 2003 Dec;65(4):1361-1367.
Dry fermented sausages with a partial substitution of 15, 20 and 25% of pork backfat by pre-emulsified soy oil were prepared. No differences were detected in the water, protein and fat content between control and modified sausages. Cholesterol amount scarcely decreased in the modified sausages (92.96 mg/100 g product in control sausages, 87.71 mg/100 g in sausages prepared with 25% of substitution). No increase in oxidation was detected through chemical or sensory analysis in modified sausages. Saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in control products were 37.83 and 45.78 g/100 g of total fatty acid, respectively, decreasing in the modified formulations, to 32.81 and 42.09 g/100 g of total fatty acid in the 25% replacement products, respectively. Polyunsaturated fatty acids (PUFA) increased from 15.22 (control) to 23.96 g/100 g of total fatty acid (25% product) due to the significant increase in linoleic and α-linolenic acids when soy oil was added. In relation to texture profile analysis (TPA), hardness and springiness did not show significant differences among products. The instrumental measured colours were comparable with that of commercial products. Sensory evaluation of most of the modified sausages did not show significant differences with regard to the control.
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