El presente estudio tuvo como objetivo determinar el nivel óptimo de sustitución del colorante carmín por un colorante natural a base de ayrampo (Opuntia soehrensii). Inicialmente se realizó una caracterización fisicoquímica de las semillas, en seguida se realizó una extracción acuosa del pigmento a partir de las semillas de ayrampo al 15, 20 y 25%, posteriormente se procedió a realizar tres tipos de muestra con diferentes proporciones de extracto del colorante de ayrampo en relación con la carne. Las muestras elaboradas fueron analizadas microbiológica y sensorialmente a través de una escala hedónica de 9 puntos. Como resultado de la evaluación sensorial se obtuvo que el nivel óptimo de sustitución del extracto de colorante carmín en un salame corresponde al 15%. Asimismo, se confirmó a través de pruebas microbiológicas, que el producto final se encuentra apto para c...

The objective of this study was to evaluate the elaboration of a salami that contains a natural colorant extracted from the seeds of ayrampo (Opuntia soehrensii), using an extract of this natural product at different concentration levels and using microbiological and sensorial characteristics as acceptance criteria of the final product. Initially, a physicochemical characterization of the seeds was carried out, which showed the high nutritional value of this natural product and its antioxidant power. In an experiment aimed at determining the effect of the concentration of the ayrampo seed extract on the quality of salami, it was shown that for extract concentrations between 150 and 250 g / L of water in the meat mass, there are no significant differences in terms of the characteristics of smell, color, taste and appearance of the final product. This was sensory tested through a 9-point h...

The objective of this study was to evaluate the elaboration of a salami that contains a natural colorant extracted from the seeds of ayrampo (Opuntia soehrensii), using an extract of this natural product at different concentration levels and using microbiological and sensorial characteristics as acceptance criteria of the final product. Initially, a physicochemical characterization of the seeds was carried out, which showed the high nutritional value of this natural product and its antioxidant power. In an experiment aimed at determining the effect of the concentration of the ayrampo seed extract on the quality of salami, it was shown that for extract concentrations between 150 and 250 g / L of water in the meat mass, there are no significant differences in terms of the characteristics of smell, color, taste and appearance of the final product. This was sensory tested through a 9-point h...