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https://hdl.handle.net/11000/30596
Chemical and technological properties of bologna-type sausages with added
black quinoa wet-milling coproducts as binder replacer
Title: Chemical and technological properties of bologna-type sausages with added
black quinoa wet-milling coproducts as binder replacer |
Authors: Fernandez-Lopez, Juana ![](/image/ORCID.jpg) Lucas González, Raquel ![](/image/ORCID.jpg) Viuda-Martos, Manuel ![](/image/ORCID.jpg) Sayas-Barberá, Estrella ![](/image/ORCID.jpg) Ballester-Sánchez, Jaime Haros, Claudia Monika ![](/image/ORCID.jpg) Martínez Mayoral, María Asunción Pérez-Alvarez, José Angel ![](/image/ORCID.jpg) |
Editor: Elsevier |
Department: Departamentos de la UMH::Tecnología Agroalimentaria |
Issue Date: 2019-11 |
URI: https://hdl.handle.net/11000/30596 |
Abstract:
The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds
or as a fiber-rich fraction of quinoa from its wet-milling process) to bologna-type sausage. This addition was
evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability,
pH, water activity, color changes, textural properties, residual nitrite level and lipid oxidation). Both strategies
resulted in commercially feasible sausages with increased nutritive properties (dietary fiber) and with some
modifications in their technological properties. Compared with control sausages, they showed better emulsion
stability, lower water activity and lipid oxidation values (interesting properties for sausages shelf-life). Color
changes were more evident when the fiber-rich fraction was added. The residual nitrite level increased with the
addition of quinoa so that it would be necessary to incorporate less nitrites, or it might even be unnecessary,
contributing to the production of more natural products.
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Keywords/Subjects: Pseudocerea Meat products Residual nitrite level Starch |
Knowledge area: CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
DOI: https://doi.org/10.1016/j.foodchem.2019.125936 |
Appears in Collections: Artículos Tecnología Agroalimentaria
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