Resumen

PACHECO PEREZ, Waldir Augusto; RESTREPO MOLINA, Diego Alonso  y  LOPEZ VARGAS, Jairo Humberto. Evaluation of a Fat Extender on the Quality Properties of Chorizo Antioqueño Type. Rev. Fac. Nac. Agron. Medellín [online]. 2011, vol.64, n.2, pp.6265-6276. ISSN 0304-2847.

The effect of a fat extender elaborated with pork backfat and a mixture of sodium alginate and calcium carbonate on the quality properties of a chorizo Antioqueño type was studied, with the purpose of developing a product reduced in fat. The chorizos elaborated with the fat extender was compared against a chorizo elaborated with pork backfat. The proximal composition, content of cholesterol, profile of fatty acids, energy value, cooking loss, purge losses, texture, color and sensorial attributes were analyzed in the obtained products. The data reported in each of the measurements were analyzed by one way analysis of variance. Significant differences (P<0,05) were found in the content of fat and in the profile of fatty acids, in the texture properties, so much at instrumental level as sensory. Also in the sensory attributes such as appearance, odour, taste and fatty sensation, as well as a reduction in the energy value, while an increase in the cooking loss was observed.

Palabras clave : Meat derivative; low fat; fat substitutes; fatty acids; cholesterol.

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