Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages

The objective of this study was to evaluate the physicochemical properties of Frankfurt sausages made with pumpkin flour (Cucurbita moschata Duch.) (PF), as an extender substance and a partial replacement for wheat flour (Triticum aestivum L.) (WF). Three formulations with PF substitutions were eva...

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Autores principales: Hleap-Zapata, José Igor, Cruz-Rosero, Jherlyn Daniela, Durán-Rojas, Lady Tatiana, Hernández-Trujillo, Daniela, Reina-Aguirre, Luis David, Tilano-Pemberthy, Natalia
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agrarias-UNCuyo 2020
Materias:
extensor cárnico
productos cárnicos
composición proximal
salchicha
perfil de textura
Meat extender
meat products
proximal composition
sausage
texture profile
Acceso en línea:https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/4016
Aporte de:
Revista de la Facultad de Ciencias Agrarias UNCuyo de Universidad Nacional de Cuyo
id I11-R107article-4016
record_format ojs
institution Universidad Nacional de Cuyo
institution_str I-11
repository_str R-107
container_title_str Revista de la Facultad de Ciencias Agrarias UNCuyo
language Inglés
format Artículo revista
topic extensor cárnico
productos cárnicos
composición proximal
salchicha
perfil de textura
Meat extender
meat products
proximal composition
sausage
texture profile
spellingShingle extensor cárnico
productos cárnicos
composición proximal
salchicha
perfil de textura
Meat extender
meat products
proximal composition
sausage
texture profile
Hleap-Zapata, José Igor
Cruz-Rosero, Jherlyn Daniela
Durán-Rojas, Lady Tatiana
Hernández-Trujillo, Daniela
Reina-Aguirre, Luis David
Tilano-Pemberthy, Natalia
Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
topic_facet extensor cárnico
productos cárnicos
composición proximal
salchicha
perfil de textura
Meat extender
meat products
proximal composition
sausage
texture profile
author Hleap-Zapata, José Igor
Cruz-Rosero, Jherlyn Daniela
Durán-Rojas, Lady Tatiana
Hernández-Trujillo, Daniela
Reina-Aguirre, Luis David
Tilano-Pemberthy, Natalia
author_facet Hleap-Zapata, José Igor
Cruz-Rosero, Jherlyn Daniela
Durán-Rojas, Lady Tatiana
Hernández-Trujillo, Daniela
Reina-Aguirre, Luis David
Tilano-Pemberthy, Natalia
author_sort Hleap-Zapata, José Igor
title Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
title_short Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
title_full Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
title_fullStr Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
title_full_unstemmed Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
title_sort evaluation of pumpkin flour (cucurbita moschata duch.) added as a meat extender in frankfurt-type sausages
description The objective of this study was to evaluate the physicochemical properties of Frankfurt sausages made with pumpkin flour (Cucurbita moschata Duch.) (PF), as an extender substance and a partial replacement for wheat flour (Triticum aestivum L.) (WF). Three formulations with PF substitutions were evaluated: 10, 20 and 30%, along with a control formulation without substitution. The measured parameters included proximal composition, emulsion stability, water activity, water holding capacity, cooking loss, color and texture profile. Results showed that emulsion stability was not affected when substitution reached 20%, while the water holding capacity of the sausages increased by 3.81% when the 10% PF substitution was tested. Water activity, pH and cooking losses did not vary when the addition was 20% PF. The highest protein values were measured on the 20% substitution. Results showed that up to 20% WF replacement with PF guaranteed good quality sausages, resulting in a new possible development for the meat industry. Highlights Pumpkin flour was used as a partial substitute for wheat flour in Frankfurt-typesausages. The sausages made with the addition of pumpkin flour presented very good physicochemical, textural and color parameters. A sausage with good water holding capacity and low cooking losses was obtained. It is possible to replace up to 20% of the wheat flour with pumpkin flour without affecting the characteristics of the emulsion.    
publisher Facultad de Ciencias Agrarias-UNCuyo
publishDate 2020
url https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/4016
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first_indexed 2022-06-20T13:53:38Z
last_indexed 2022-06-20T13:53:38Z
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