Elaboración de embutidos emulsionados y no emulsionados utilizando inulina como sustituyente parcial de la grasa de cerdo

Abstract

The present research project has as main objective the development of emulsified and not emulsified inlay, sausage type Vienna and chorizos respectively, with the partial substitution of pork fat by inulin, to reduce the fat in this type of products. For this purpose five tests were done, each test consisted of elaborate inlays with different percentages of inulin, which were 0, 20, 30, 40 and 50%. Bromatological tests determined the quality of the finished product, obtaining percentages of components moisture, fat, protein, and starch within the actual regulations. Moreover, the action having inulin as fat substitute by reducing the fact content of the products for each trial was evident. It was also made a classification of sausages according to protein value, classifying them as Type I, II and III as appropriate. Each product has its respective report and nutrition traffic light. Meanwhile, the sensory analysis showed that the optimal concentration of inulin and suitable for this type of sausage is 20% for Vienna sausage type and 50% for chorizos.