Elaboracion y caracterización de productos cárnicos ahumados

Abstract

Sausages are mixtures of meat that come from different animals, and that carry a large amount of pork fat, which is later deposited in a casing, they are divided into blanched, raw and cooked. The sausage to be studied in this research is the cabanossi, a Polish salami that is fermented, is stuffed into the small intestine of the pig, and is traditionally made with beef and pork and is subsequently smoked. Sausages have a bad reputation for the large amounts of fat they contain, which could cause cardiovascular problems, as well as additives that can cause toxicological problems. In Mexico, more than 70% of the population is overweight and a third obese, which is why they seek to consume foods with less fat content and lower energy value. The objective of this research was to evaluate the combination of meat mixtures proposed by various authors to formulate a smoked cabanossi type product. The different ways to make a sausage with better nutritional and organoleptic characteristics consist of changing the formulation, substituting lean meats, and using alternative proteins, therefore, in this research, investigations by different authors were compiled using alternative proteins which were, protein soy, protein derived from dairy, vegetable proteins, plasma proteins, as well as carbohydrates to replace fat. As a conclusion, among the various sausages presented, the one that presented the best nutritional value and greater acceptance by consumers was the one that contained k-carrageenans, soy protein, and pork fat, having values of 20g / 100g of fat and having a great acceptance.