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Inclusión de harina y aceite de semilla de moringa como sustitutos y estabilizantes de grasa en pastas cárnicas

The study evaluated the addition ofmoringa seed flour with oil (MSFO) and moringa seed flour without oil (MSFwO), and moringa seed oil (MSO) as replacer and stabilizer on meat batter (MB) raw and cooked of Frankfurter sausage. T1: control MB + 100% BF; T2: MB + 50% BF + 50% MSFO; T3: MB + 50% BF + 5...

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Autores principales: Sinagawa-Garcia, S. R., Lara Reyes, Jesús Alberto, Luna Maldonado, Alejandro Isabel, Rangel-Nava, Zayd Eliud, Méndez Zamora, Gerardo, Muñoz Guevara, Yazmin Margarita
Formato: Artículo
Lenguaje:español
Publicado: 2021
Materias:
Estabilidad
emulsión
color
capacidad antioxidante
perfil de textura
Stability
emulsion
antioxidant capacity
texture profile
Acceso en línea:https://dialnet.unirioja.es/servlet/oaiart?codigo=9177973
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Sumario:The study evaluated the addition ofmoringa seed flour with oil (MSFO) and moringa seed flour without oil (MSFwO), and moringa seed oil (MSO) as replacer and stabilizer on meat batter (MB) raw and cooked of Frankfurter sausage. T1: control MB + 100% BF; T2: MB + 50% BF + 50% MSFO; T3: MB + 50% BF + 50% MSFwO; T4: MB + 0% BF + 50% MSFO + 50% MSFwO; T5: MB + 50% BF + 50% MSO. Cook loss, total fluid expelled, and fat expelled were different (P< 0.05) in the stability of raw MB. In the cooked MB, T3 gave the highest values on a*, Chrome, Hue (tonality), antioxidant capacity, shear force, and springiness; T2 was higher at hardness and gumminess. Moringa seed flour and oil can replace the dorsal fat of the formulation of meat pastes for Frankfurter sausage.

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