Textural and sensory properties of sausages made with red tilapia (Oreochromis sp.) with addition of chontaduro flour (Bactris gasipaes)

Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties

“…Adding the PP flours produced less hard, springy, cohesive, and chewy burgers than the control sample (T1). These results are contrary to that reported by Echevarria et al [10] and Zapata and de la Pava [11] for the application of PP flour in lamb burgers and red tilapia sausages, respectively. Differences in preparation, raw materials, and ingredients may explain those differences; for example, in this study, the levels of animal fat and PP flours were higher than those reported by these authors, which could have caused interference in the formation of protein gel, which has an impact on the final texture of meat products [17].…”

“…It was evidenced that cooking yield, moisture retention, and dietary fiber content increased. Zapata and de la Pava [11] reported that adding PP flour as an extender in red tilapia sausages improved some textural properties and increased sensory acceptance, with an addition amount of less than 3%. However, more studies are necessary to evaluate other physicochemical parameters, which must subsequently be complemented with a sensory profile and consumer acceptance evaluation.…”

Frecuencia de aditivos alimentarios en productos cárnicos procesados bolivianos expedidos en la ciudad de Cochabamba, Bolivia

“…El uso de los aditivos está estrictamente regulado a nivel nacional e internacional, y los criterios que se toman en cuenta para su uso son: que tengan una ventaja demostrada; sean seguros para el consumo humano; no induzcan a ningún error al consumidor, y que el propósito por el cual sean utilizados no pueda lograrse por otros medios (Mateos, 2017). En la industria cárnica, la adición de algunos aditivos alimentarios impide el crecimiento de microorganismos, alarga la vida de anaquel y mejora sus propiedades fisicoquímicas; aunque en algunos casos, se utilizan aditivos como extensores para disminuir los costos de producción (Martinez, 2004;Zapata y Rodríguez, 2015). Sin embargo, se han reportado algunos efectos nocivos como consecuencia de su consumo, así como carencia de estudios para ser autorizados (Neltner et al, 2013).…”

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

“…Although little research has been done on tilapia sausages, there are some articles, such as the one published by Tayel (2016), in which a microbiological analysis of these sausages with the addition of chitosan as a bio-preservative was carried out, and also the study developed by Hernández et al (2013), who showed the influence of flaxseed meal as an extender agent in croquettes made from Nile tilapia. Likewise, alternatives have been developed for products made from red tilapia filleting waste (HLEAP; VELASCO, 2010;RODRÍGUEZ, 2015) to provide a protein-rich diet, diversify the raw materials used and develop aquaculture in this country.…”