Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages
Nopal cladodes (Opuntia spp) contain dietary fiber, a key ingredient in functional foods formulation, whose commercial presentation in dehydrated powder, make it suitable for food processing. In this study, physicochemical and textural changes in meat batters of Vienna sausages added with 0 % (TNOP0...
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Universidad de Sonora
2021
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| Online dostop: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377 |
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biotecnia-article-13772022-05-31T17:38:57Z Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages Efecto del nopal (Opuntia spp) deshidratado en polvo en las propiedades fisicoquímicas, texturales y sensoriales de salchichas Viena Diego-Zarate, Lizbeth Malleli Méndez-Zamora, Gerardo Rivera-De Alba, Jocelyn Abigail Flores-Girón, Emmanuel Meat batters dietary fiber texture color Pastas cárnicas fibra dietética textura color Nopal cladodes (Opuntia spp) contain dietary fiber, a key ingredient in functional foods formulation, whose commercial presentation in dehydrated powder, make it suitable for food processing. In this study, physicochemical and textural changes in meat batters of Vienna sausages added with 0 % (TNOP0), 2 % (TNOP2), 4 % (TNOP4) y 6 % (TNOP6) of dehydrated nopal powder were analyzed. After 24 h of processing cooking losses were calculated; at 7 day nutritional composition (moisture, protein, ethereal extract, ashes, and crude fiber), water holding capacity, color, instrumental texture profile analysis and sensory analysis were tested. At higher incorporation of dehydrated nopal powder nutritional profile of sausages improves by reducing fat percentage and increasing crude fiber (p < 0.05); there is a yellow and darkness trend at higher incorporation of nopal (p < 0.05); texture of batters with 6 % of nopal is modified negatively; global acceptance of sausages decreases at increasing content of fiber, although 2 % treatment shows comparable acceptance with control treatment. Los cladodios de nopal (Opuntia spp) contienen fibra dietética, un ingrediente clave en la formulación de alimentos funcionales, su presentación comercial en polvo deshidratado lo hace apto para el procesamiento de alimentos. En este estudio se analizaron los cambios fisicoquímicos y sensoriales de pastas cárnicas de salchichas Viena adicionadas con 0 % (TNOP0), 2 % (TNOP2), 4 % (TNOP4) y 6 % (TNOP6) de nopal deshidratado en polvo. Posterior a las 24 h de la elaboración se calcularon las pérdidas por cocción; al día 7 se analizaron la composición nutrimental (humedad, proteína, extracto etéreo, cenizas y fibra cruda), la capacidad de retención de agua, el color, el perfil instrumental de textura y el análisis sensorial. A mayor incorporación de nopal deshidratado el perfil nutrimental de las salchichas mejora al reducir el porcentaje de grasa y aumentar el de fibra cruda (p < 0.05); existe una tendencia de coloración amarilla y un oscurecimiento a mayor incorporación de nopal (p < 0.05); la textura de las pastas con 6% de nopal se ve modificada negativamente; la aceptación global de la salchicha disminuye al incrementar el contenido de fibra, aunque el tratamiento al 2 % muestra una aceptación comparable con el tratamiento control. Universidad de Sonora 2021-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377 10.18633/biotecnia.v23i2.1377 Biotecnia; Vol. 23 No. 2 (2021): Mayo-Agosto; 89-95 Biotecnia; Vol. 23 Núm. 2 (2021): Mayo-Agosto; 89-95 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377/553 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377/615 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Diego-Zarate, Lizbeth Malleli Méndez-Zamora, Gerardo Rivera-De Alba, Jocelyn Abigail Flores-Girón, Emmanuel |
| spellingShingle |
Diego-Zarate, Lizbeth Malleli Méndez-Zamora, Gerardo Rivera-De Alba, Jocelyn Abigail Flores-Girón, Emmanuel Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages |
| author_facet |
Diego-Zarate, Lizbeth Malleli Méndez-Zamora, Gerardo Rivera-De Alba, Jocelyn Abigail Flores-Girón, Emmanuel |
| author_sort |
Diego-Zarate, Lizbeth Malleli |
| title |
Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages |
| title_short |
Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages |
| title_full |
Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages |
| title_fullStr |
Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages |
| title_full_unstemmed |
Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages |
| title_sort |
effect of dehydrated nopal (opuntia spp) powder on the physicochemical, textural, and sensory properties of vienna sausages |
| description |
Nopal cladodes (Opuntia spp) contain dietary fiber, a key ingredient in functional foods formulation, whose commercial presentation in dehydrated powder, make it suitable for food processing. In this study, physicochemical and textural changes in meat batters of Vienna sausages added with 0 % (TNOP0), 2 % (TNOP2), 4 % (TNOP4) y 6 % (TNOP6) of dehydrated nopal powder were analyzed. After 24 h of processing cooking losses were calculated; at 7 day nutritional composition (moisture, protein, ethereal extract, ashes, and crude fiber), water holding capacity, color, instrumental texture profile analysis and sensory analysis were tested. At higher incorporation of dehydrated nopal powder nutritional profile of sausages improves by reducing fat percentage and increasing crude fiber (p < 0.05); there is a yellow and darkness trend at higher incorporation of nopal (p < 0.05); texture of batters with 6 % of nopal is modified negatively; global acceptance of sausages decreases at increasing content of fiber, although 2 % treatment shows comparable acceptance with control treatment. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377 |
| work_keys_str_mv |
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| _version_ |
1756584823337517056 |
