Keywords
nitrites
turnip
sausage
colorimetry
texture nitritos
nabo
salchicha
colorimetría
textura
turnip
sausage
colorimetry
texture nitritos
nabo
salchicha
colorimetría
textura
How to Cite
Carvajal-Macías, B., Pérez-Ramírez, S., Gaviria-Gaviria, Y., & Alzate-Agudelo, J. (2019). Substitution of nitrites in a meat product stuffed with turnip (Brassica rapa) and partial replacement of potato flour (Solanum tuberosum) by mango peel meal (Mangifera indica) for the evaluation of the development of color and texture. Informador Tecnico, 83(1), 19–29. https://doi.org/10.23850/22565035.1518
Abstract
The color in meat foods is the product of biochemical reactions between the natural compounds of meat, such as myoglobin, hemoglobin and oxygen and the action of external agents such as nitrates and nitrites. Recently it has been discovered that certain vegetables can be sources of nitrates for the production of meat products, capable of storing them in their various structures. The objective of this work was to evaluate the development of the characteristic color of the sausages by means of the substitution of synthetic nitrites by a natural source like the turnip, in addition to make a partial substitution of potato flour for mango peel flour to know its influence on the texture end of the product. For this, 3 samples were elaborated (Pattern with Nitral, Extract of turnip and dehydrated turnip). The amount of nitrites present was evaluated by spectrophotometry according to method 973.31 of the AOAC, the colorimetry parameters were determined by the CIELAB method and the texture was evaluated with the Texture Profile Analysis (TPA) method. It was found that the amount of nitrite is inferior to the standard and that reported by other literatures (pattern: 84.87 ppm, extract: 9.80 ppm and dehydrated: 11.81 ppm), in terms of texture and colorimetry analysis. They identified significant differences between the standard and the samples with the addition of turnip. To conclude, the proportion of turnip in the addition must be increased to achieve the desired concentration of nitrites in the final product, the addition of mango peel flour influences the final texture of the product. Finally, it is recommended to evaluate the content of nitrites in the turnip during a certain storage time and increase the proportion of turnip in the sausage, evaluating that the sensory characteristics are not affected.
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