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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Resumen

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.

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