Desarrollo de productos cárnicos funcionales: utilización de harina de quinua

Abstract

This work was developed with the goal of producing a new low fat meat sausage product, by adding wild quinoa (Chenopodium quinoa Willd.) from Ecuador. For this experiment several combinations of quinoa flour and fat were used: quinoa flour (0 to 10 %) and fat (8 to 12 %), using carrageenan 1 % as an ingredient in the formulations. For each sausage physico-chemical composition, texture profile analysis, sensory evaluation and microbiological analyses were carried out. Taking as reference rheological and sensory criteria, the combination with 5% quinoa flour and 8 % fat proved to be the best variant. The packaging material was characterized and the shelf life was determined for the sausages by studying two different treatments: a vacuum packed, refrigerated product and the other a vacuum packed, re-pasteurized, refrigerated product in both cases maintaining a temperature of 2-4 ° C. The samples were studied at the beginning and the end of the experiment by physicochemical analysis, rheological characterization, throughout the study microbiological analysis and sensory evaluation were carried out. For the study on shelf life an acceptance and rejection criteria was used. The shelf life of the vacuum packed, refrigerated sausages was 34 days, while the vacuum packed, re-pasteurized refrigerated sausages lasted 127 days by risk graph Weibull.