Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1377Keywords:
Meat batters, dietary fiber, texture, colorAbstract
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.
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References
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Weemaes, C. A., Ooms, V., Van Loey, A. M. y Hendrickx, M. E. 1999. Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice. Journal of Agricultural and Food Chemistry. 47(6): 2404–2409.
Yadav, S., Pathera, A., Islam, R., Malik, A. y Sharma, D. 2018. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-Australasian Journal of Animal Sciences. 31(5): 729-737.
Zhao, Y., Hou, Q., Zhuang, X., Wang, y Zhou, G. y Zhang, W. 2018. Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT-Food Science and Technology. 97: 157-163.
AOAC. 2000. Official methods of analysis of AOAC International. 17th ed. Association of Official Analytical Chemistry International. Maryland, USA.
Aruwa, C. E., Amoo, S. O. y Kudanga, T. 2018. Opuntia (Cactaceae) plant compounds, biological activities and prospects – A comprehensive review. Food Research International. 112: 328-344.
Bautista, V., Núñez, A., Amaya, C., Báez, J., Espinoza, A., Rodríguez, A., Miranda, L., Castañeda, E. y Cárdena, M. 2016. Influencia del tipo y tiempo de cocción en la degradación de clorofila en hortalizas. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos. 1(1): 411-416.
Bautista-Justo, M., Pineda-Torres, R.I., Camarena-Aguilar, E., Alanís-Guzmán, G., Da-Mota, V.M. y Barboza-Corona, J. E. 2010. El Nopal fresco como fuente de fibra y calcio en panqués. Acta Universitaria. 20: 11-17.
Bourne, M. C. 1978. Texture profile analysis. Food Technology: 32: 62-67.
Dzudie , T., Scher, J. y Hardy, J. 2005. Effect of Fat Sources on the Physico-Chemical Nutritional and Textural Properties of Beef Sausages. Journal of Food Technology. 3: 220-225.
Flores, A., Burciaga, A., Soriano, C., Alonso M. y Ramírez, P. Uso de fibra de avena y trigo en salchicha Viena evaluando nivel de agrado y perfil de textura. [Consultado 7 de noviembre 2019] 2005. Disponible en: http://www.respyn.uanl.mx/especiales/2005/ee132005/documentos/CNA23.pdf
Hleap-Zapata, J., Portillo, M. y Vera, J. 2017. Evaluación fisicoquímica y sensorial de salchichas con inclusión de harina de quinua (Chenopodium quinoa W.). Biotecnología en el Sector Agropecuario y Agroindustrial. 15, 61.
Kadegowda, A. K. G., Burns, T. A., Miller, M. C. & Duckett, S. K. 2013. Cis-9, trans-11 conjugated linoleic acid is endogenously synthesized from palmitelaidic (C16:1 trans-9) acid in bovine adipocytes1. Journal of Animal Science, 91: 1614-1623.
Mathias, K. y Ah, K. 2014. El color en los alimentos un criterio de calidad medible. Agro Sur. 42: 40-46.
Mehta, N., Ahlawat, S., Sharma, D. y Dabur, R. 2015. Novel trends in development of dietary fiber rich meat products-a critical review. Journal of Food Science and Technology. 52(2): 633–647.
Mehta, N., Kumar, M., Kumar, P., Prakash-Malav, O., Kumar, A. y Kumar, D. 2018. Development of Dietary Fiber-Rich Meat Products: Technological Advancements and Functional Significance. En: Bioactive Molecules in Food. J.M. Mérillon y K. Ramawat (ed.), pp 763-795. Springer Cham, Suiza.
Meilgaard, M., Civille, G. V. y Carr, T. B. 2006. Affective tests consumer tests and in-house panel acceptance tests. En: Sensory evaluation techniques. M. Meilgaard, G.V. Civille, y T.B. Carr (ed.), pp 307-360. CRC Press, USA.
Méndez-Zamora, G., García-Macías, J. A., Santellano-Estrada, E., Chávez-Martínez, A., Durán-Meléndez, L. A., Silva-Vázquez, R. y Quintero-Ramos, A. 2015. Fat reduction in the formulation of frankfurter sausages using inulin and pectin. Food Science and Technology (Campinas). 35: 25-31.
Ospina-Meneses, S. M., Restrepo-Molina, D. A. y López-Vargas, J. H. 2011. Derivados cárnicos como alimentos funcionales. Revista Lasallista de Investigación. 8:163-172.
Pimienta, E. 1990. El nopal tunero. Universidad de Guadalajara. Jalisco, México.
Powell, M. J., Sebranek, J. G., Prusa, K. J. y Tarté, R. 2019. Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage. Meat Science. 157, 107883.
Rocchetti, G.; Pellizzoni, M.; Montesano, D.; Lucini, L. 2018. Italian Opuntia ficus-indica Cladodes as Rich Source of Bioactive Compounds with Health-Promoting Properties. Foods.7(2), 24.
Saenz, C. 1997. Cladodes: a Source of Dietary Fiber. Journal of the Proffesional Association for Cactus Development. 2: 117-123.
Saenz, C., Berger, H., Corrales, J., Galletti, L., García, V., Higuera, I., Mondragón, C., Rodríguez, A., Sepúlveda, E. y Varnero, M. 2006. Utilización Agroindustrial del nopal. Boletín de Servicios Agrícolas de la FAO 162. FAO-AGST y FAO-CACTUSNET, Roma.
Saenz, C., Yoong, M., Figuerola, F., Chiffelle, I. y María Estevez, A. 2012. Cactus pear cladodes powders as a source of dietary fibre: purification and properties. International Journal of Food Sciences and Nutrition. 63: 283-289.
Sánchez-Bell, G. D. 2006. Al nopal no sólo hay que verlo cuando tiene tunas. Cuadernos de nutrición. 29: 62-65.
Silva-Vazquez, R., Flores-Girón, E., Quintero-Ramos, A., Hume, M. E. y Mendez-Zamora, G. 2018. Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters. CyTA - Journal of Food. 16(1): 306-310.
Talukder, S. 2015 Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review. Critical Reviews in Food Science and Nutrition. 55(7): 1005-1011.
Torres, J., Gonzalez-Morelo, K. y Acevedo-Correa, D. 2015. Análisis del Perfil de Textura en Frutas, Productos Cárnicos y Quesos. Revista ReCiTeIA. 14: 63-75.
Van De Kamer, J. H. y Van Ginkel, L. 1952. Rapid determination of crude fiber in cereals. Cereal Chemistry. 29: 23-25.
Weemaes, C. A., Ooms, V., Van Loey, A. M. y Hendrickx, M. E. 1999. Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice. Journal of Agricultural and Food Chemistry. 47(6): 2404–2409.
Yadav, S., Pathera, A., Islam, R., Malik, A. y Sharma, D. 2018. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-Australasian Journal of Animal Sciences. 31(5): 729-737.
Zhao, Y., Hou, Q., Zhuang, X., Wang, y Zhou, G. y Zhang, W. 2018. Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT-Food Science and Technology. 97: 157-163.
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Published
2021-07-01
How to Cite
Diego-Zarate, L. M., Méndez-Zamora, G., Rivera-De Alba, J. A., & Flores-Girón, E. (2021). Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages. Biotecnia, 23(2), 89–95. https://doi.org/10.18633/biotecnia.v23i2.1377
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