Calidad y Aceptabilidad de Chorizos Formulados con Plasma Sanguíneo Bovino y Pasta de Ajonjolí

Julio, Lesbia C; Castillo, Piedad Margarita Montero; Acevedo, Diofanor

doi:10.4067/s0718-07642015000300005

Cited by 9 publications

(18 citation statements)

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“…Por su parte, la semilla de ajonjolí o sésamo ostenta un alto valor nutritivo en proteínas con una composición del 17 a 23%, en lípidos entre 42 a 50% en ácidos grasos monoinsaturados como el oleico y poliinsaturados como el linoléico, minerales como el calcio, potasio y el hierro y a nivel de vitaminas se encuentran la E, K, B3, B5, B6, el ácido, fólico, biotina, inositol y colina (Julio et al, 2015;Chiriboga, 2013). A partir de la semilla de ajonjolí se puede obtener una pasta usando procesos tecnológicos entre los principales se encuentran el descascarillado, acondicionamiento, la trituración y molienda.…”

Section: Introductionunclassified

“…La pasta de ajonjolí se destaca como sustituto no cárnico al ser una reciente alternativa en la reducción de grasa animal en productos cárnicos por la calidad de sus aceites que tiene (Acevedo et al, 2014;. Julio et al, (2015) evaluaron la calidad y aceptabilidad de productos cárnicos tipo chorizos formulados con plasma sanguíneo bovino y pasta de ajonjolí, observando que es posible reemplazar porcentajes de agua por plasma sanguíneo bovino y tocino por pasta de ajonjolí en la formulación de chorizos, para mejorar el rendimiento, aumentar el contenido proteico y reducir el contenido de grasa, sin que ello tenga un efecto negativo en la aceptabilidad. De esta forma gran cantidad de autores señalan la importancia de identificar y utilizar sustitutos grasos que ayuden a mejorar los productos cárnicos (Julio et al, 2015;Benítez et al, 2011;Rodríguez et al, 2011;Figueroa et al, 2012;Gómez et al, 2013;Camacho et al, 2014).…”

Section: Introductionunclassified

“…Julio et al, (2015) evaluaron la calidad y aceptabilidad de productos cárnicos tipo chorizos formulados con plasma sanguíneo bovino y pasta de ajonjolí, observando que es posible reemplazar porcentajes de agua por plasma sanguíneo bovino y tocino por pasta de ajonjolí en la formulación de chorizos, para mejorar el rendimiento, aumentar el contenido proteico y reducir el contenido de grasa, sin que ello tenga un efecto negativo en la aceptabilidad. De esta forma gran cantidad de autores señalan la importancia de identificar y utilizar sustitutos grasos que ayuden a mejorar los productos cárnicos (Julio et al, 2015;Benítez et al, 2011;Rodríguez et al, 2011;Figueroa et al, 2012;Gómez et al, 2013;Camacho et al, 2014). El plasma sanguíneo de bovino es aprovechado en diversos países para la alimentación humana, incorporándolo en los alimentos como fuente de proteína de bajo costo (Parés et al, 2011;Hurtado et al, 2011;.…”

Section: Introductionunclassified

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

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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.

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

et al. 2015

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“…Julio et al, [18] evaluated the quality and acceptability of sausages formulated with bovine blood plasma and sesame paste, finding that the addition of blood plasma improves yield, increases protein content and reduces the fat content, without having a negative effect on acceptability.…”

Section: Experimental Designmentioning

confidence: 99%

“…In Colombia, the high production of animal blood generated in slaughtering plants in relation to low demand indicates its underutilization, which makes it an environmental problem, given that much of this by-product is dumped into water sources [13,18]. Paradoxically, this same blood can be used for human consumption, highlighting the bovine blood plasma as a by-product to be incorporated in various food matrices as a source of low-cost protein, since this is one of its main components, and also has functional properties for application in the food industry, which is why it is already being used in some countries [19].…”

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

Montero-Castillo¹,

Acevedo-Correa²,

Rodríguez-Meza³

et al. 2018

IJET

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Abstract-From sesame, it is possible to obtain a creamy paste, which could represent a solution to the problem of wasteful production of this oilseed. In view of the above, the sensory quality of sweetened sesame paste formulated with added bovine blood plasma as a surfactant for possible use in confectionery was assessed in the present investigation. A completely randomized experimental design was used, under a multilevel 2x2x4 factorial structure at half fraction to rule out effects of similar treatments. It was evaluated the effect of factors (80 and 70% sesame paste, syrup (water + sugar + glucose) at 20 and 30% and bovine blood plasma at 0.75,1.0,1.25 and 1.5%) on the sensory responses of the 8 formulations. The sensory evaluation of the different treatments was carried out through preference and acceptance tests; the treatment with 70% of paste, 30% syrup and 1% plasma was the most widely accepted. The best treatment was T2 followed by T6. T8 showed significant differences in the parameters evaluated when compared to other treatments, and in turn had the lowest acceptance in the evaluated attributes. In general, treatments with a higher percentage of syrup had greater preference and acceptance for the same blood plasma content. In addition, 1% plasma is sufficient in the formulation of the paste, and higher concentrations make it perceptible, making the consumer reject the product.Keyword-Sesamumindicum L., Blood Plasma, Surfactant, Sensory Analysis. I. 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]. It should be highlighted that Colombia is the third largest sesame seed producer in Latin America. It is cultivated in the departments of Magdalena, Bolívar, Sucre, Córdoba and Tolima, but there are currently no production policies in place to prevent post-harvest losses and increase their added value [16]. 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 nutritiona...

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Determination of the physicochemical characterization and functional properties of a sweetened sesame paste

Correa¹,

Castillo²,

Martelo³

2018

ces

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Calidad y Aceptabilidad de Chorizos Formulados con Plasma Sanguíneo Bovino y Pasta de Ajonjolí

Abstract: Se evaluó la calidad y aceptabilidad de productos cárnicos tipo chorizo formulados con plasma sanguíneo bovino y pasta de ajonjolí. Para esto el contenido proximal y los análisis microbianos se determinaron siguiendo las

Cited by 9 publications

References 2 publications

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

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

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

Determination of the physicochemical characterization and functional properties of a sweetened sesame paste

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