Efecto de la incorporación de harina (pulpa-cáscara y cáscara) de banano (Musa cavendish) de rechazo en las propiedades tecno-funcionales y nutricionales de un embutido tipo chorizo

Abstract

Currently, the food industry has focused on finding alternative ingredients that can be added to meat products so that their consumption is healthier and at a lower cost. In this sense, the present work is based on the evaluation of the effects of the incorporation of banana flours reject (pulp-shell (P + Csc) and shell (Csc)) underutilized in a sausage-type sausage by analyzing its physicochemical, nutritional, and sensory and texture properties. The sample in which peel meal was included (Csc) was the one that obtained the highest content of fiber (7.847 percent) and ash (3.34 percent), as well as the lowest fat content (8.71 percent), probably due to the quantity and the functional and nutritional characteristics of banana fiber. Likewise, the sensory analysis allowed establishing that the treatment with higher scores was the chorizo with pulp-shell meal (P + Csc) thanks to the mixture of fiber and starch that improve the sensory qualities. The evaluation of the textural properties showed that the inclusion of banana flours produced changes in the hardness, chewiness and elasticity during the storage time of the chorizo as a result of fiber concentration and water loss. Finally, the microbiological quality of sausage type sausage was not affected by the incorporation of banana flours rejection, obtaining values of microbial count within the limits established in the current regulations (aerobic mesophilic: 1x106 UFC per gram, Enterobacterias: 1x102 UFC per gram y Staphylococcus aureus: 1x103 UFC per gram). The shelf life was 5 days established by the count of molds and yeasts.