Efecto de la Incorporación de Plasma Sanguíneo y Pasta de Ajonjolí en la Fabricación de un Embutido tipo Salchicha

Abstract

ResumenEn la presente investigación se evaluó el efecto de la incorporación de pasta de ajonjolí y plasma sanguíneo de bovino en un producto cárnico tipo salchicha, como sustituto parcial de grasa y de agua respectivamente. Para ello se evaluó la composición proximal, el perfil de ácidos grasos, el rendimiento por cocción, el perfil de textura y la aceptabilidad de la salchicha. Se probaron cinco tratamientos. Los resultados mostraron que el contenido de humedad de los productos formulados con pasta de ajonjolí y plasma sanguíneo de bovino incrementó, en comparación con el tratamiento control. De esta investigación se puede concluir que la incorporación de pasta de ajonjolí y plasma sanguíneo de bovino incrementa la humedad, el contenido proteico y el rendimiento por cocción, sin que ello tenga un efecto negativo en la aceptabilidad. Palabras clave: pasta de ajonjolí, plasma sanguíneo, salchicha, sustituto parcial Effect of the Addition of Sesame Paste and Bovine Blood Plasma in the Development of a Meat Product Type Sausage AbstractIn this research the effect of the addition of sesame paste and bovine blood plasma in a sausage meat product type, as a partial substitute for fat and water respectively was evaluated. For this, the proximate composition, the fatty acid profile, the performance by cooking, the texture profile and the acceptability of the sausage were evaluated. Five treatments were tested. The results showed that the moisture content of the products formulated with sesame paste and bovine blood plasma increased, compared to the control treatment. From this research it can be concluded that the incorporation of sesame paste and bovine blood plasma increases moisture, protein content and performance by cooking, without having a negative effect on acceptability.

Evaluation of the Sensory Quality of Sweetened Sesame Paste (Sesamumindicum)

“…At present, these seeds are mainly used for the production of oils [2][3][4][5][6][7][8][9][10], but they can also be used for the production of oily pastes [1,11] and other types of formulations [11][12][13].…”

“…INTRODUCTION Sesame, known in Colombia as sesame (Sesamumindicum L.) is considered a food of importance in human nutrition [1]. At present, these seeds are mainly used for the production of oils [2-10], but they can also be used for the production of oily pastes [1,11] and other types of formulations [11][12][13].…”

“…INTRODUCTION Sesame, known in Colombia as sesame (Sesamumindicum L.) is considered a food of importance in human nutrition [1]. At present, these seeds are mainly used for the production of oils [2-10], but they can also be used for the production of oily pastes [1,11] and other types of formulations [11][12][13].From sesame seed it is possible to obtain a rich paste using technological processes, including conditioning, husking, roasting and milling [12]. Sesame paste has a high nutritional value, as it is rich in lipids (between 54 % and 65 %), proteins (between 17 % and 27 %), carbohydrates (between 6.4 % and 21 %), dietary fibre (approximately 9%), niacin (approximately 4.5 mg 100 g ) [1,14,15].…”

“…A product derived from sesame seeds, which is highly acceptable to the Colombian population, especially on the Caribbean coast, is sesame paste [1,15], which is a nationally indigenous product produced under the name of tahini in other parts of the world [11]. As it is a product derived directly from the milling of the seed, it is used as an ingredient for creamy desserts and sauces [1,12,14], so there are options to take advantage of the sesame production chain.On the other hand, there is currently an important demand for raw materials with a high nutritional value, which contribute to providing nutritional supplements that are adequate to the population's requirements, which makes it necessary to look for low-cost alternatives to meet these requirements [17]. Among these little explored alternatives are plasmic proteins, which present favourable characteristics for their use in the food industry, among which it is worth mentioning their high nutritional value, their participation as a surfactant, foaming agent, binder and their capacity to form gels [13,16,17].…”

“…A product derived from sesame seeds, which is highly acceptable to the Colombian population, especially on the Caribbean coast, is sesame paste [1,15], which is a nationally indigenous product produced under the name of tahini in other parts of the world [11]. As it is a product derived directly from the milling of the seed, it is used as an ingredient for creamy desserts and sauces [1,12,14], so there are options to take advantage of the sesame production chain.…”