versión On-line ISSN 0718-0764
REY RODRIGUEZ, Javier F y GUALDRON, Lucila. Evaluation of the Substitution of Animal Fat by Vegetable fat in the Manufacture of a Heat Processed Buffalo (Bubalus bubalis) Meat Sausage. Inf. tecnol. [online]. 2011, vol.22, n.2, pp. 43-54. ISSN 0718-0764. http://dx.doi.org/10.4067/S0718-07642011000200006.
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 triplícate with soybean, sunflower and cañóla 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 duplícate. Acceptability was evaluated by an untrained sensory panel. The experimental results were subjected to univahate 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.
Palabras llave : salchichón; soybean; sunflower; texture; sensory analysis.