Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber

Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber

The decrease in the consumption of saturated fats provided by animal foods and the search for healthier foods is a worldwide trend. Tilapia production in Colombia has been growing rapidly in recent decades, which raises the need to find alternatives for processing. The substitution of fats for a mixture of pork skin, water and quinoa fiber (PCFQ) in tilapia fillet sausages was evaluated. The chemical composition of the processed sausages, the caloric content, the pH, the CIELab color coordinates, the cooking moisture losses, the emulsion stability, the texture profile and the sensory assessment were determined. The addition of PCFQ led to an increase in moisture and total proteins, thanks to the water retention capacity of quinoa fiber. The sausage with the highest PCFQ addition (20%), obtained 48.2% less fat, 32.3% less calories and 31.1% loss of moisture from cooking compared to the control sausage. More stable meat emulsions were obtained with good texture profile parameters -TPA. Regarding sensory parameters, no significant differences were observed between processed sausages and control sausage. Therefore, it is concluded that the mixture can be used as a fat substitute in the preparation of tilapia fillet sausages, without affecting its physicochemical and sensory properties.

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Main Authors: Hleap-Zapata, José Igor, Rodríguez-de-la-Pava, Gloria, Dussan-Sarria, Saúl
Format: Digital revista
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Published: Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2020
Online Access:https://revistas.udca.edu.co/index.php/ruadc/article/view/1149
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id rev-ruadc-co-article-1149
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institution UDCA CO
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country Colombia
countrycode CO
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libraryname Biblioteca de la UDCA de Colombia
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author Hleap-Zapata, José Igor
Rodríguez-de-la-Pava, Gloria
Dussan-Sarria, Saúl
spellingShingle Hleap-Zapata, José Igor
Rodríguez-de-la-Pava, Gloria
Dussan-Sarria, Saúl
Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber
author_facet Hleap-Zapata, José Igor
Rodríguez-de-la-Pava, Gloria
Dussan-Sarria, Saúl
author_sort Hleap-Zapata, José Igor
title Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber
title_short Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber
title_full Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber
title_fullStr Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber
title_full_unstemmed Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber
title_sort effect of fat replacement in red tilapia sausages (oreochromis sp.) with a mixture of pork skin and quinoa fiber
description The decrease in the consumption of saturated fats provided by animal foods and the search for healthier foods is a worldwide trend. Tilapia production in Colombia has been growing rapidly in recent decades, which raises the need to find alternatives for processing. The substitution of fats for a mixture of pork skin, water and quinoa fiber (PCFQ) in tilapia fillet sausages was evaluated. The chemical composition of the processed sausages, the caloric content, the pH, the CIELab color coordinates, the cooking moisture losses, the emulsion stability, the texture profile and the sensory assessment were determined. The addition of PCFQ led to an increase in moisture and total proteins, thanks to the water retention capacity of quinoa fiber. The sausage with the highest PCFQ addition (20%), obtained 48.2% less fat, 32.3% less calories and 31.1% loss of moisture from cooking compared to the control sausage. More stable meat emulsions were obtained with good texture profile parameters -TPA. Regarding sensory parameters, no significant differences were observed between processed sausages and control sausage. Therefore, it is concluded that the mixture can be used as a fat substitute in the preparation of tilapia fillet sausages, without affecting its physicochemical and sensory properties.
publisher Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
publishDate 2020
url https://revistas.udca.edu.co/index.php/ruadc/article/view/1149
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spelling rev-ruadc-co-article-11492022-08-24T17:00:44Z Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber Efecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua Hleap-Zapata, José Igor Rodríguez-de-la-Pava, Gloria Dussan-Sarria, Saúl industria pesquera piel de cerdo quinua salchichas de tilapia grasas saturadas fishing industry pork skin quinoa tilapia sausages saturated fat The decrease in the consumption of saturated fats provided by animal foods and the search for healthier foods is a worldwide trend. Tilapia production in Colombia has been growing rapidly in recent decades, which raises the need to find alternatives for processing. The substitution of fats for a mixture of pork skin, water and quinoa fiber (PCFQ) in tilapia fillet sausages was evaluated. The chemical composition of the processed sausages, the caloric content, the pH, the CIELab color coordinates, the cooking moisture losses, the emulsion stability, the texture profile and the sensory assessment were determined. The addition of PCFQ led to an increase in moisture and total proteins, thanks to the water retention capacity of quinoa fiber. The sausage with the highest PCFQ addition (20%), obtained 48.2% less fat, 32.3% less calories and 31.1% loss of moisture from cooking compared to the control sausage. More stable meat emulsions were obtained with good texture profile parameters -TPA. Regarding sensory parameters, no significant differences were observed between processed sausages and control sausage. Therefore, it is concluded that the mixture can be used as a fat substitute in the preparation of tilapia fillet sausages, without affecting its physicochemical and sensory properties. La disminución del consumo de grasas saturadas aportadas por los alimentos de origen animal y la búsqueda de alimentos más sanos es una tendencia, a nivel mundial. La producción de tilapia en Colombia ha venido en franco crecimiento en las últimas décadas, lo cual, plantea la necesidad de búsqueda de alternativas para su procesamiento. Se evaluó la sustitución de grasas por una mezcla de piel de cerdo, agua y fibra de quinua (PCFQ) en salchichas de filete de tilapia. Se determinó la composición química de las salchichas elaboradas, el contenido calórico, el pH, las coordenadas de color CIELab, las pérdidas de humedad por cocción, la estabilidad de la emulsión, el perfil de textura y se estableció la apreciación sensorial. La adición de PCFQ conllevó a un aumento en la humedad y en las proteínas totales, gracias a la capacidad de retención de agua de la fibra de quinua. La salchicha con mayor adición de PCFQ (20%) obtuvo un 48,2% menos de grasas, un 32,3% menos de calorías y un 31,1% de pérdida de humedad por cocción, con relación a la salchicha control. Se obtuvieron emulsiones cárnicas más estables, con buenos parámetros de perfil de textura – TPA. Con relación a los parámetros sensoriales, no se apreciaron diferencias significativas entre las salchichas elaboradas y la salchicha control. Por lo anterior, se concluye que, la mezcla, se puede usar como sustituto de grasas en la elaboración de salchichas de filete de tilapia, sin afectar sus propiedades fisicoquímicas y sensoriales. Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2020-03-03 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/xml application/pdf https://revistas.udca.edu.co/index.php/ruadc/article/view/1149 10.31910/rudca.v23.n1.2020.1149 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 23 No. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 23 Núm. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio Revista U.D.C.A Actualidad & Divulgación Científica; v. 23 n. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio 2619-2551 0123-4226 10.31910/rudca.v23.n1.2020 spa https://revistas.udca.edu.co/index.php/ruadc/article/view/1149/1882 https://revistas.udca.edu.co/index.php/ruadc/article/view/1149/1894 /*ref*/AFOAKWAH, N.A.; DONG, Y.; ZHAO, Y.; XIONG, Z.; OWUSU, J.; WANG, Y.; ZHANG, J. 2015. 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