Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

B. M. Ferrer-González; I. García-Martínez; A. Totosaus

doi:10.3989/gya.1055182

Autores/as

B. M. Ferrer-González Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores Ecatepec https://orcid.org/0000-0001-6358-1189
I. García-Martínez Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores Ecatepec https://orcid.org/0000-0003-3582-0642
A. Totosaus Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores Ecatepec https://orcid.org/0000-0003-1965-9510

DOI:

https://doi.org/10.3989/gya.1055182

Palabras clave:

Aceites insaturados, Aceptación sensorial, Antioxidantes naturales, Grasas saturadas, Pastas cárnicas, Textura

Resumen

Se propone utilizar oleogel de aceite de soja o pasta de semillas de calabaza para reemplazar totalmente la grasa dorsal de cerdo en pastas cárnicas para disminuir el contenido de grasa saturada y mejorar la relación AGPI/AGS. Las pruebas de textura por compresión, tensión y penetración dieron la misma información sobre la estructura de los batidos cárnicos, de acuerdo con el tipo de grasa usado, demostrando que fue desarrollada una textura más dura pero menos cohesiva. Los batidos cárnicos con la grasa reemplazada fueron más oscuros y menos rojos, pero más amarillos debido a la incorporación de aceites vegetales. Los valores del ángulo de tono (H) y del índice de saturación (S) se incrementaron debido a cambios en las coordenadas del color, además de presentar un valor mayor de diferencia total de color con respecto a la muestra control. Las muestras con oleogel de aceite de soja aumentaron considerablemente el contenido de AGPI, con un contenido total de grasa muy similar al de la muestra control. Las muestras con pasta de semillas de calabaza aumentaron también los AGPI, pero se disminuyó el contenido calórico al reducir el contenido de grasa. Los consumidores prefirieron las muestras con pasta de semillas de calabaza a pesar de la notoria diferencia de color y menor contenido de grasa. Los reemplazos de grasa dorsal de cerdo utilizados modificación substancialmente el perfil de ácidos grasos, disminuyeron la oxidación de lípidos, sin afectar la textura y la aceptación.

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