Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender
<p>The objective of this study was to evaluate the texture<br />properties of a standard sausage that contained a chicken meat<br />extender at a replacement percentage of 35% of the PMD when<br />subjected to postproduction heating. An experimental design<br />that loo...
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia, Sede Medellín
2015-06-01
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| Series: | Revista Facultad Nacional de Agronomía Medellín |
| Subjects: | |
| Online Access: | http://www.revistas.unal.edu.co/index.php/refame/article/view/50988 |
| _version_ | 1818302134980968448 |
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| author | Diana Marcela González Rodríguez Elizabeth Giraldo Lopera Diego Alonso Restrepo Molina |
| author_facet | Diana Marcela González Rodríguez Elizabeth Giraldo Lopera Diego Alonso Restrepo Molina |
| author_sort | Diana Marcela González Rodríguez |
| collection | DOAJ |
| description | <p>The objective of this study was to evaluate the texture<br />properties of a standard sausage that contained a chicken meat<br />extender at a replacement percentage of 35% of the PMD when<br />subjected to postproduction heating. An experimental design<br />that looked at the combination of three extenders in ten mixture<br />points was used; the extenders were composed of fiber, pig skin,<br />and carrageenan, respectively, and there was one product without<br />an extender. Five days after production, the sausages were cooked<br />for two hours at 80°C. An instrumental texture analysis and a<br />firmness and elasticity evaluation were carried out on the recently<br />produced samples and on samples after the subsequent thermal<br />treatments. Hardness, masticability and firmness decreased with<br />the application of the thermal treatments. In addition, a synergistic<br />interaction was seen between the fiber and the carrageenan at the<br />two temperature levels. It was concluded that the fiber, the pig skin<br />and the carrageenan did not exhibit properties that were similar<br />to those of chicken paste because their applications demonstrated<br />a marked decrease in the texture properties, a decrease that<br />was more pronounced when the product was subjected to<br />postproduction heating.</p> |
| first_indexed | 2024-12-13T05:34:05Z |
| format | Article |
| id | doaj.art-c266f84632a24ed9a5daefc904b8c484 |
| institution | Directory Open Access Journal |
| issn | 0304-2847 2248-7026 |
| language | English |
| last_indexed | 2024-12-13T05:34:05Z |
| publishDate | 2015-06-01 |
| publisher | Universidad Nacional de Colombia, Sede Medellín |
| record_format | Article |
| series | Revista Facultad Nacional de Agronomía Medellín |
| spelling | doaj.art-c266f84632a24ed9a5daefc904b8c4842022-12-21T23:58:00ZengUniversidad Nacional de Colombia, Sede MedellínRevista Facultad Nacional de Agronomía Medellín0304-28472248-70262015-06-016827713772010.15446/rfnam.v68n2.5098840095Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extenderDiana Marcela González Rodríguez0Elizabeth Giraldo Lopera1Diego Alonso Restrepo Molina2Universidad Nacional de ColombiaCORNAREUniversidad Nacional de Colombia<p>The objective of this study was to evaluate the texture<br />properties of a standard sausage that contained a chicken meat<br />extender at a replacement percentage of 35% of the PMD when<br />subjected to postproduction heating. An experimental design<br />that looked at the combination of three extenders in ten mixture<br />points was used; the extenders were composed of fiber, pig skin,<br />and carrageenan, respectively, and there was one product without<br />an extender. Five days after production, the sausages were cooked<br />for two hours at 80°C. An instrumental texture analysis and a<br />firmness and elasticity evaluation were carried out on the recently<br />produced samples and on samples after the subsequent thermal<br />treatments. Hardness, masticability and firmness decreased with<br />the application of the thermal treatments. In addition, a synergistic<br />interaction was seen between the fiber and the carrageenan at the<br />two temperature levels. It was concluded that the fiber, the pig skin<br />and the carrageenan did not exhibit properties that were similar<br />to those of chicken paste because their applications demonstrated<br />a marked decrease in the texture properties, a decrease that<br />was more pronounced when the product was subjected to<br />postproduction heating.</p>http://www.revistas.unal.edu.co/index.php/refame/article/view/50988Thermal treatmentmechanically deboned chickenmeat derivativetexture |
| spellingShingle | Diana Marcela González Rodríguez Elizabeth Giraldo Lopera Diego Alonso Restrepo Molina Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender Revista Facultad Nacional de Agronomía Medellín Thermal treatment mechanically deboned chicken meat derivative texture |
| title | Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender |
| title_full | Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender |
| title_fullStr | Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender |
| title_full_unstemmed | Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender |
| title_short | Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender |
| title_sort | effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender |
| topic | Thermal treatment mechanically deboned chicken meat derivative texture |
| url | http://www.revistas.unal.edu.co/index.php/refame/article/view/50988 |
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