Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

Abstract

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

“…Similar results were obtained by Júnior et al [18] using the addition of curcumin microcrystals to a mortadella sausage. Additionally, studies by Hleap-Zapata et al [40] showed that the addition of turmeric in the form of powder increased the brightness of chorizo sausage. The authors' research showed that the storage time had an effect (p ≤ 0.001) on the brightening of the colour of all tested burgers (Table 3).…”

“…Júnior et al [18] showed that the addition of microcrystalline turmeric reduced the colour acceptance of mortadella, but had no effect on other sensory attributes. Hleap-Zapata et al [40] noted that the addition of turmeric powder to chorizo sausages in the amount of 2.1% did not lower the colour acceptability scores, but had a negative effect on the taste due to their acidification. In the studies of Febrianta et al [21], it was shown that marinating chicken breast muscles in 7.5% microencapsulated turmeric extract had a beneficial effect on the sensory characteristics of the refrigerated product, including taste attractiveness.…”

Mass Transfer during Atmospheric and Vacuum Frying of Chorizo

“…A cured raw sausage of Spanish origin, its preparation has spread throughout the world; its formulation and preparation vary according to country and even region [10,11]. According to Colombian Technical Standard NTC 1325, chorizo is a fresh, raw, and processed meat product obtained by grinding or mincing cooked and matured meat, together with fat and other permitted substances [12]. Vacuum frying is a technological alternative that improves the conditions of the frying process, while maintaining the sensory properties and product quality [13].…”