Physicochemical, mechanical and sensory characteristics of cabanossi-type dry sausages made with llama (Lama glama) and pork (sus scrofa domestica) meat

Ramos Ramírez M.E.; Jordán O.; Tuesta T.; Silva M.; Silva R.; Salvá B. · Revista Chilena de Nutricion (2020) · DOI: 10.4067/s0717-75182020000300411

Resumen

The chemical and physical characterization of cabanossi-type dry sausages made with lama meat, pork and commercial samples were performed. Remarkable differences were found in terms of fat (18.6 to 29.6%), color (15.8 to 33.7), water activity (0.770 to 0.960), pH (5.6 to 6.5), hardness (47.8 to 124 N) and chewiness (9.4 to 33.2 N). Nineteen descriptive terms based on the opinions of 83 consumers were used. Then, 55 consumers used the CATA (Check-all-that-apply) method to describe the sensory traits of cabanossi. Sausage from lama meat had the lowest total fat and saturated fatty acid content, and the highest polyunsaturated fatty acid content in comparison to the other samples. The most utilized sensory terms were: characteristic odor/smell of sausage, spicy flavor and spicy after taste. For sensory acceptability, consumers selected light red color, soft/tender, chewable and spicy as the most relevant traits. The application of lama meat represents an alternative to new meat products developed based on the characteristics studied.

Instituciones: Universidad Nacional Agraria La Molina; Universidad Nacional de Ingeniería; Universidad Nacional Hermilio Valdizán; Universidad Le Cordon Bleu; Universidad Peruana Unión