title: Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
abstract: Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is likely that starchy grains and vegetables might also be used as potential fat replacers in those sausages. Quinua is a starchy seed with high nutritive value, which contains substances of technological interest in dry-cured manufacturing. The aim of this study was to assess the effect of replacing fat by quinoa on the quality characteristics of a small diameter dry-cured sausage. Three types of sausages were prepared: a control (C; no fat replacement; 30% of pork back-fat), a quinoa half-fat (50% of fat replacement; 15% of pork back-fat), and a quinoa low-fat (LF; 85% of fat replacement; 4.5% of pork back-fat) sausage. Sausages were analyzed for proximate and microbial composition, volatile compounds, and instrumental texture and color. Descriptive and hedonic sensory analyses were also performed. Fat reduction resulted in higher aw , protein content, hardness, chewiness and redness values and spice-derived volatile levels, and in lower cohesiveness values (P < 0.05). Furthermore, the descriptive sensory analysis showed a higher pungent flavor and lower juiciness in LF sausages than in C sausages (P < 0.05). In spite of those differences, fat reduction did not result in a decreased overall acceptance of the sausages by consumers.
authors.affiliation: Depto. de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Campus Vegazana s/n, Univ. de León, 24007, León, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Fernández-Diez
authors.affiliation: Depto. de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Campus Vegazana s/n, Univ. de León, 24007, León, Spain.
authors.forename: Irma
authors.initials: I
authors.lastname: Caro
authors.affiliation: Depto. de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Campus Vegazana s/n, Univ. de León, 24007, León, Spain.
authors.forename: Amaya
authors.initials: A
authors.lastname: Castro
authors.affiliation: Depto. de Tecnología de Alimentos y Productos Agropecuarios, Univ. Nacional Agraria La Molina, Av. La Molina s/n, Lima 12, Peru.
authors.forename: Bettit K
authors.initials: BK
authors.lastname: Salvá
authors.affiliation: Facultad de Medicina Veterinaria, Univ. Nacional Mayor de San Marcos, Avenida Circunvalación Cdra 28 s/n, San Borja, Lima, Peru.
authors.forename: Daphne D
authors.initials: DD
authors.lastname: Ramos
authors.affiliation: Depto. de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Campus Vegazana s/n, Univ. de León, 24007, León, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Mateo
mesh_terms: D000818:Animals; D027465:Chenopodium quinoa; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D003890:Desiccation; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain; D019358:Fat Substitutes; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006358:Hot Temperature; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D000069466:Red Meat / Q000032:analysis; D017365:Spices / Q000032:analysis; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D019358:Fat Substitutes; D055549:Volatile Organic Compounds; D014867:Water
keywords: dry-sausage; fat reduction; pork; quinoa; volatile compounds