Revista Facultad Nacional de Agronomía Medellín (Dec 2011)
Evaluación de un Extensor Graso sobre las Propiedades de Calidad del Chorizo Tipo Antioqueño Evaluation of a Fat Extender on the Quality Properties of Chorizo Antioqueño Type
Abstract
Se estudió el efecto de un extensor de grasa elaborado con tocino dorsal de cerdo y una mezcla de alginato de sodio y carbonato de calcio, sobre las propiedades de calidad de un chorizo tipo Antioqueño, con el fin de desarrollar un producto reducido en grasa. Los chorizos elaborados con el extensor graso fueron comparados contra un chorizo formulado con tocino de cerdo. La composición proximal, contenido de colesterol, perfil de ácidos grasos, valor energético, pérdidas por cocción, pérdidas por purga, textura, color y atributos sensoriales fueron analizados en los productos obtenidos. Los datos reportados en cada una de las mediciones fueron analizados a través de análisis de varianza de una vía. Diferencias significativas (PThe effect of a fat extender elaborated with pork backfat and a mixture of sodium alginate and calcium carbonate on the quality properties of a chorizo Antioqueño type was studied, with the purpose of developing a product reduced in fat. The chorizos elaborated with the fat extender was compared against a chorizo elaborated with pork backfat. The proximal composition, content of cholesterol, profile of fatty acids, energy value, cooking loss, purge losses, texture, color and sensorial attributes were analyzed in the obtained products. The data reported in each of the measurements were analyzed by one way analysis of variance. Significant differences (P<0,05) were found in the content of fat and in the profile of fatty acids, in the texture properties, so much at instrumental level as sensory. Also in the sensory attributes such as appearance, odour, taste and fatty sensation, as well as a reduction in the energy value, while an increase in the cooking loss was observed.
