Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber

Efecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua

dc.creatorHleap-Zapata, José Igor
dc.creatorRodríguez-de-la-Pava, Gloria
dc.creatorDussan-Sarria, Saúl
dc.date2020-03-03
dc.date.accessioned2023-08-28T15:13:55Z
dc.date.available2023-08-28T15:13:55Z
dc.identifierhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1149
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8442991
dc.descriptionThe decrease in the consumption of saturated fats provided by animal foods and the search for healthier foods is a worldwide trend. Tilapia production in Colombia has been growing rapidly in recent decades, which raises the need to find alternatives for processing. The substitution of fats for a mixture of pork skin, water and quinoa fiber (PCFQ) in tilapia fillet sausages was evaluated. The chemical composition of the processed sausages, the caloric content, the pH, the CIELab color coordinates, the cooking moisture losses, the emulsion stability, the texture profile and the sensory assessment were determined. The addition of PCFQ led to an increase in moisture and total proteins, thanks to the water retention capacity of quinoa fiber. The sausage with the highest PCFQ addition (20%), obtained 48.2% less fat, 32.3% less calories and 31.1% loss of moisture from cooking compared to the control sausage. More stable meat emulsions were obtained with good texture profile parameters -TPA. Regarding sensory parameters, no significant differences were observed between processed sausages and control sausage. Therefore, it is concluded that the mixture can be used as a fat substitute in the preparation of tilapia fillet sausages, without affecting its physicochemical and sensory properties.en-US
dc.descriptionLa disminución del consumo de grasas saturadas aportadas por los alimentos de origen animal y la búsqueda de alimentos más sanos es una tendencia, a nivel mundial. La producción de tilapia en Colombia ha venido en franco crecimiento en las últimas décadas, lo cual, plantea la necesidad de búsqueda de alternativas para su procesamiento. Se evaluó la sustitución de grasas por una mezcla de piel de cerdo, agua y fibra de quinua (PCFQ) en salchichas de filete de tilapia. Se determinó la composición química de las salchichas elaboradas, el contenido calórico, el pH, las coordenadas de color CIELab, las pérdidas de humedad por cocción, la estabilidad de la emulsión, el perfil de textura y se estableció la apreciación sensorial. La adición de PCFQ conllevó a un aumento en la humedad y en las proteínas totales, gracias a la capacidad de retención de agua de la fibra de quinua. La salchicha con mayor adición de PCFQ (20%) obtuvo un 48,2% menos de grasas, un 32,3% menos de calorías y un 31,1% de pérdida de humedad por cocción, con relación a la salchicha control. Se obtuvieron emulsiones cárnicas más estables, con buenos parámetros de perfil de textura – TPA. Con relación a los parámetros sensoriales, no se apreciaron diferencias significativas entre las salchichas elaboradas y la salchicha control. Por lo anterior, se concluye que, la mezcla, se puede usar como sustituto de grasas en la elaboración de salchichas de filete de tilapia, sin afectar sus propiedades fisicoquímicas y sensoriales.es-ES
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dc.languagespa
dc.publisherUniversidad de Ciencias Aplicadas y Ambientales U.D.C.Aes-ES
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1149/1882
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1149/1894
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dc.rightsDerechos de autor 2020 José Igor Hleap Zapata, Gloria Rodríguez de la Pava, Saúl Dussan Sarriaes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 23 No. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioen-US
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 23 Núm. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; v. 23 n. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Juniopt-BR
dc.source2619-2551
dc.source0123-4226
dc.source10.31910/rudca.v23.n1.2020
dc.subjectindustria pesqueraes-ES
dc.subjectpiel de cerdoes-ES
dc.subjectquinuaes-ES
dc.subjectsalchichas de tilapiaes-ES
dc.subjectgrasas saturadases-ES
dc.subjectfishing industryen-US
dc.subjectpork skinen-US
dc.subjectquinoaen-US
dc.subjecttilapia sausagesen-US
dc.subjectsaturated faten-US
dc.titleEffect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiberen-US
dc.titleEfecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinuaes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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