In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low in fat and cholesterol. For this reason, the present investigation aimed to optimize a formulation of dried sweet sausage considering three main components: llama meat, kañiwa flour and pecans. The D-Optimal mixture design method of the Design-Expert®7 program was applied, obtaining fourteen formulations. For each formulation, color, water activity and texture profile were evaluated. Only the cohesiveness fit a meaningful mathematical model. Subsequently, the optimization of the variable response was carried out, using the desirability function of the "objective value" type, so that the product could resemble the target (sausage made with ...

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low in fat and cholesterol. For this reason, the present investigation aimed to optimize a formulation of dried sweet sausage considering three main components: llama meat, kañiwa flour and pecans. The D-Optimal mixture design method of the Design-Expert®7 program was applied, obtaining fourteen formulations. For each formulation, color, water activity and texture profile were evaluated. Only the cohesiveness fit a meaningful mathematical model. Subsequently, the optimization of the variable response was carried out, using the desirability function of the "objective value" type, so that the product could resemble the target (sausage made with ...

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low in fat and cholesterol. For this reason, the present investigation aimed to optimize a formulation of dried sweet sausage considering three main components: llama meat, kañiwa flour and pecans. The D-Optimal mixture design method of the Design-Expert®7 program was applied, obtaining fourteen formulations. For each formulation, color, water activity and texture profile were evaluated. Only the cohesiveness fit a meaningful mathematical model. Subsequently, the optimization of the variable response was carried out, using the desirability function of the "objective value" type, so that the product could resemble the target (sausage made with ...

Se desarrolló una bebida a partir de almendras dulces (Prunus dulcis) empleando 3 factores en diferentes niveles: relación almendras: agua (1:3, 1:4, 1:5); porcentaje de sólidos solubles (7 y 10º Brix) y tiempo de esterilizado (15 y 25 minutos).Las bebidas fueron sometidas a un análisis sensorial donde se evaluó el color, olor, sabor y consistencia, para lo cual se utilizó un diseño de bloques completamente al azar (DBCA) con 50 panelistas no entrenados; empleándose una escala hedónica verbal con 7 puntos.El procesamiento de los datos se realizó en el software Statgraphics Centurión plus v.16. De esta forma, se determinó la fórmula optimizada (Dilución almendra: agua de 1:5, porcentaje de sólidos solubles de 10 °Brix y un tiempo de esterilización de 25min a 121°C), que obtuvo un mayor nivel de agrado (promedio de 5,6 sobre 7).A dicho tratamiento, se realizó el anális...

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low in fat and cholesterol. For this reason, the present investigation aimed to optimize a formulation of dried sweet sausage considering three main components: llama meat, kañiwa flour and pecans. The D-Optimal mixture design method of the Design-Expert®7 program was applied, obtaining fourteen formulations. For each formulation, color, water activity and texture profile were evaluated. Only the cohesiveness fit a meaningful mathematical model. Subsequently, the optimization of the variable response was carried out, using the desirability function of the "objective value" type, so that the product could resemble the target (sausage made with ...

The aim of this study was to perform a descriptive analysis to evaluate the sensory properties and color parameters in the llama burger with sanky peel powder. Sensorial characterization was performed using the static sensory analysis technique, quantitative descriptive analysis (QDA), which provides information on the intensities of the sensory properties at a specific point in time. The antioxidant capacity of the sanky peel was quantified (77,50 ± 0,98 µmol trolox equivalents/g dry weight), a panel of sensorial judges was trained, flavor, aroma, texture and appearance were evaluated, furthermore color, pH and microbiological parameters were evaluated. QDA revealed that the sanky peel powder in the llama burger improved the scores of the sensory properties: salty taste, sour taste, oregano flavor, firm appearance and general acceptability, however no significant difference among sens...

The aim of this study was to perform a descriptive analysis to evaluate the sensory properties and color parameters in the llama burger with sanky peel powder. Sensorial characterization was performed using the static sensory analysis technique, quantitative descriptive analysis (QDA), which provides information on the intensities of the sensory properties at a specific point in time. The antioxidant capacity of the sanky peel was quantified (77,50 ± 0,98 µmol trolox equivalents/g dry weight), a panel of sensorial judges was trained, flavor, aroma, texture and appearance were evaluated, furthermore color, pH and microbiological parameters were evaluated. QDA revealed that the sanky peel powder in the llama burger improved the scores of the sensory properties: salty taste, sour taste, oregano flavor, firm appearance and general acceptability, however no significant difference among sens...

The aim of this study was to perform a descriptive analysis to evaluate the sensory properties and color parameters in the llama burger with sanky peel powder. Sensorial characterization was performed using the static sensory analysis technique, quantitative descriptive analysis (QDA), which provides information on the intensities of the sensory properties at a specific point in time. The antioxidant capacity of the sanky peel was quantified (77,50 ± 0,98 µmol trolox equivalents/g dry weight), a panel of sensorial judges was trained, flavor, aroma, texture and appearance were evaluated, furthermore color, pH and microbiological parameters were evaluated. QDA revealed that the sanky peel powder in the llama burger improved the scores of the sensory properties: salty taste, sour taste, oregano flavor, firm appearance and general acceptability, however no significant difference among sens...

The aim of this study was to perform a descriptive analysis to evaluate the sensory properties and color parameters in the llama burger with sanky peel powder. Sensorial characterization was performed using the static sensory analysis technique, quantitative descriptive analysis (QDA), which provides information on the intensities of the sensory properties at a specific point in time. The antioxidant capacity of the sanky peel was quantified (77,50 ± 0,98 µmol trolox equivalents/g dry weight), a panel of sensorial judges was trained, flavor, aroma, texture and appearance were evaluated, furthermore color, pH and microbiological parameters were evaluated. QDA revealed that the sanky peel powder in the llama burger improved the scores of the sensory properties: salty taste, sour taste, oregano flavor, firm appearance and general acceptability, however no significant difference among sens...

In this study, the stability of the sensory quality and viable mesophilic aerobic (AMV) counts of llama ground meat with the addition of sanky (Corryocactus brevistylus subsp. puquiensis (Rauh & Backeberg) Ostolaza) peel ultrasound-assisted extract (CES) was evaluated during storage at 5°C , the added extract volume was calculated to obtain a concentration of 60 mg PT / kg of llama ground meat. The instrumental parameters of color (L*, a*, b*), pH, AMV and sensory properties were determined during nine days. The samples without extract (CO) presented higher values​​ of a* (redness) than the CES samples; however, the L* (luminosity) and b* (yellowness) values ​​did not show significant differences for the CES treatment during storage. The color difference (ΔE0-9) during storage was greater for the CO treatment, indicating significant changes in color and odor that were perce...

In this study, the stability of the sensory quality and viable mesophilic aerobic (AMV) counts of llama ground meat with the addition of sanky (Corryocactus brevistylus subsp. puquiensis (Rauh & Backeberg) Ostolaza) peel ultrasound-assisted extract (CES) was evaluated during storage at 5°C , the added extract volume was calculated to obtain a concentration of 60 mg PT / kg of llama ground meat. The instrumental parameters of color (L*, a*, b*), pH, AMV and sensory properties were determined during nine days. The samples without extract (CO) presented higher values​​ of a* (redness) than the CES samples; however, the L* (luminosity) and b* (yellowness) values ​​did not show significant differences for the CES treatment during storage. The color difference (ΔE0-9) during storage was greater for the CO treatment, indicating significant changes in color and odor that were perce...

The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...

The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...

The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...

The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...

Esta investigación plantea una metodología para detectar y cuantificar en tiempo real la presencia de Salmonella sp. en carne de llama (Llama glama) empleando qPCR, el método se validó a través del recuento en placa. El método consistió en detectar la presencia o ausencia de Salmonella sp. en muestras de carnes de llama, los resultados positivos se identificaron mediante el sistema bioquímico acelerado RapID ONE, finalmente los resultados de la identificación se confirmaron por medio de la PCR en tiempo real, empleando un cebador delantero e inverso del gen invA, al igual que una sonda fluorescente anclada a un fragmento del gen invA. Finalmente, se cuantificaron 17 muestras de carne de llama, resultando que el 53,13% de las muestras estaba contaminado por Salmonella sp.

The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...

The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...

The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...