SALCHICHAS FRANKFURT ADICIONADAS CON NUEZ PECANERA Y ACEITE ESENCIAL DE ORÉGANO

OROZCO MARRUFO, DANIELA (2016) SALCHICHAS FRANKFURT ADICIONADAS CON NUEZ PECANERA Y ACEITE ESENCIAL DE ORÉGANO. Maestría thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

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The aim of this study was to evaluate the physicochemical, composition, fatty acid profile, oxidation and sensory properties of Frankfurt sausage after the addition of oregano essential oil [100 ppm Poliomintha longiflora Gray (P) or Lippia berlanderi Schaue (L)], 6 % pecan nut paste (N) or their combination (PN, LN). Control, P and L had the lowest pH (p<0.05) and they showed the highest red intensity, whereas the control was the lowest in yellow (p<0.05) intensity. The control sausages were the most softer and treatment P was the hardest (p<0.05). Control was the lowest (p<0.05) in water content and the P and L treatments had the highest protein content. LN showed high oxidation level (p<0.05), but the oxidation decreased (p<0.05) in all treatments after 7 d of storage. Sausages of L treatment were the hardest in sensory analysis, with better smell, taste and color than the other treatments, however, the control and N treatment were preferred by consumers. According to the evaluated variables P treatment was the best, but the consumer preferred the N treatment. The inclusion of these varieties and pecan nut paste causes significant changes in the physicochemical, composition characteristics and lipid oxidation but not in fatty acids profile in Frankfurt sausages.

Tipo de Documento: Tesis (Maestría)
Palabras Clave: Frankfurt sausage, pecan nut, oregano essential oil, fat replacement
Clasificación temática: S Agriculture > S Agriculture (General)
Usuario Remitente: Admin Administrador del Respositorio
Depositado: 11 Abr 2018 17:37
Ultima Modificación: 11 Abr 2018 17:37
URI: http://repositorio.uach.mx/id/eprint/158

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