Efecto del tipo de grasa y el pirofosfato de sodio en la calidad química y sensorial de productos elaborados con carne de oveja

Se elaboraron y evaluaron embutidos con carne ovina utilizando grasa vegetal, lardo de Cerdo Pelón Mexicano y pirofosfato de sodio (PF). Se utilizaron 32 kg de carne de borrego: 12 kg para elaborar jamón cocido, realizando 2 tratamientos: el primero con PF y segundo sin PF; 20 kg para elaborar chorizo tipo español realizando 4 tratamientos: el primero con lardo de cerdo, el segundo con grasa vegetal, el tercero con lardo de cerdo con PF y el cuarto con grasa vegetal con PF. Se hicieron análisis químicos: pH, humedad, cenizas, proteína, fosfatos, grasa, nitritos y nitratos. Entre los tratamientos con y sin pirofosfato no hubo diferencias significativas (P > 0.05). Para los tratamientos con los dos tipos de grasa se observó diferencia significativa (P < 0.05) en el porcentaje de humedad, siendo mayor en los productos con lardo de cerdo. La evaluación sensorial de los productos con un panel de consumidores no mo stró diferencias significativas (P > 0.05) entre los tratamientos.

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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Resumen

Inglés 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.

Español Se elaboraron y evaluaron embutidos con carne ovina utilizando grasa vegetal, lardo de Cerdo Pelón Mexicano y pirofosfato de sodio (PF). Se utilizaron 32 kg de carne de borrego: 12 kg para elaborar jamón cocido, realizando 2 tratamientos: el primero con PF y segundo sin PF; 20 kg para elaborar chorizo tipo español realizando 4 tratamientos: el primero con lardo de cerdo, el segundo con grasa vegetal, el tercero con lardo de cerdo con PF y el cuarto con grasa vegetal con PF. Se hicieron análisis químicos: pH, humedad, cenizas, proteína, fosfatos, grasa, nitritos y nitratos. Entre los tratamientos con y sin pirofosfato no hubo diferencias significativas (P > 0.05). Para los tratamientos con los dos tipos de grasa se observó diferencia significativa (P < 0.05) en el porcentaje de humedad, siendo mayor en los productos con lardo de cerdo. La evaluación sensorial de los productos con un panel de consumidores no mo stró diferencias significativas (P > 0.05) entre los tratamientos.