1999, Number 1
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Vet Mex 1999; 30 (1)
Effect of type of fat and sodium Pyrophosphate on the chemical and sensory characteristics of lamb sausages
Feldman KJ, Rubio LMS, Méndez MD, Pérez CLB, Iturbe CF
Language: English/Spanish
References: 15
Page: 49-55
PDF size: 71.96 Kb.
ABSTRACT
Sausages from lamb were elaborated using two types of fat: lard from
Cerdo Pelon Mexicano (Mexican Hairless Pig) and hydrogenated vegetal oil with and without sodium acid pyrophosphate (SAPP). Two types of cooked ham were also made: Group 1 with SAPP and Group 2 without this component. The other sausage made was produced as of a typical Spanish style sausage called
chorizo. Four groups of
chorizo were made: 1) with lard, 2) with hydrogenated vegetable oil, 3) with lard and SAPP and 4) with hydrogenated vegetable oil and SAPP. Chemical analyses were run to measure pH, humidity, ashes, protein, phosphates, fat, nitrites and nitrates. Sensory analyses by a consumer panel were used to find out about palatability characteristics and acceptance of these products. No significant differences were observed between the groups of cooked ham with and without SAPP (P › 0.05). A significant difference was found for the humidity percentage between sausages of different fat types, being higher in the groups with the lard. The consumer panel did not find any differences (P › 0.05) between all groups in both products.
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