%0 Journal Article
%T Evaluaci車n de la Sustituci車n de Grasa Animal por Grasa Vegetal Insaturada en la Elaboraci車n de un Embutido de Carne de B迆falo (Bubalus bubalis Evaluation of the Substitution of Animal Fat by Vegetable fat in the Manufacture of a Heat Processed Buffalo (Bubalus bubalis) Meat Sausage
%A Javier F Rey Rodr赤guez
%A Lucila Gualdron
%J Informaci車n Tecnol車gica
%D 2011
%I Centro de Informaci車n Tecnol車gica
%X Se evalu車 la sustituci車n de grasa animal por grasa vegetal en un producto escaldado utilizando la carne de b迆falo en un salchich車n seleccionado por su aceptabilidad en Colombia. Las formulaciones experimentales fueron preparadas por triplicado utilizando aceite de soya, ca 車la y girasol en 5%, 10% y 15%, estas fueron comparadas frente a un patr車n, en el cual se utilizo carnes de vacuno y grasa animal. La humedad, prote赤na, grasa y textura (Warner-Bratzler) fueron determinadas por duplicado. La aceptabilidad fue evaluada con panel sensorial no entrenado. Los datos experimentales fueron evaluados mediante estad赤stica descriptiva con an芍lisis vahanza multivahado y univahado, y establecieron que no hubo diferencias significativas entre las diferentes formulaciones con soya y girasol. El an芍lisis sensorial defini車 como mejor producto el salchich車n resultante del aceite de soya al 10%. 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 salchich車n, a product widely accepted by consumers in Colombia. Experimental formulations of meat sausage were prepared in tripl赤cate with soybean, sunflower and ca 車la 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 dupl赤cate. 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.
%K salchich車n
%K soya
%K girasol
%K textura
%K an芍lisis sensorial
%K salchich車n
%K soybean
%K sunflower
%K texture
%K sensory analysis
%U http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-07642011000200006