alexa Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
Biochemistry

Biochemistry

Journal of Plant Biochemistry & Physiology

Author(s): FernndezDiez A, Caro I, Castro A, Salv BK, Ramos DD,

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Abstract Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is likely that starchy grains and vegetables might also be used as potential fat replacers in those sausages. Quinua is a starchy seed with high nutritive value, which contains substances of technological interest in dry-cured manufacturing. The aim of this study was to assess the effect of replacing fat by quinoa on the quality characteristics of a small diameter dry-cured sausage. Three types of sausages were prepared: a control (C; no fat replacement; 30\% of pork back-fat), a quinoa half-fat (50\% of fat replacement; 15\% of pork back-fat), and a quinoa low-fat (LF; 85\% of fat replacement; 4.5\% of pork back-fat) sausage. Sausages were analyzed for proximate and microbial composition, volatile compounds, and instrumental texture and color. Descriptive and hedonic sensory analyses were also performed. Fat reduction resulted in higher aw , protein content, hardness, chewiness and redness values and spice-derived volatile levels, and in lower cohesiveness values (P < 0.05). Furthermore, the descriptive sensory analysis showed a higher pungent flavor and lower juiciness in LF sausages than in C sausages (P < 0.05). In spite of those differences, fat reduction did not result in a decreased overall acceptance of the sausages by consumers. Ā© 2016 Institute of Food TechnologistsĀ® This article was published in J Food Sci and referenced in Journal of Plant Biochemistry & Physiology

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