Efecto de emulsiones sustituidas para la reformulación salchichas

Nestor  Santos Ordoñez; Abigail  Reyes Munguía; Ruben  Jimenez Alvarado; Roberto Gonzalez Tenorio; Rafael German Campos Montiel

doi:10.29057/icap.v6i11.5329

Nestor Santos Ordoñez Universidad Autonoma del Estado de Hidalgo
Abigail Reyes Munguía Universidad Autónoma de San Luis Potosí
Ruben Jimenez Alvarado Universidad Autonoma del Estado de Hidalgo
Roberto Gonzalez Tenorio Universidad Autonoma del Estado de Hidalgo
Rafael German Campos Montiel Universidad Autonoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icap.v6i11.5329

Keywords: multiple emulsion, reduction of fat content, increase of protein content, functional foods

Abstract

The present work reports the changes in the reformulation of meat emulsions where animal fat was replaced by a multiple emulsion formulation (ME), to the different treatments (Control, reformulations with ME at 30, 20, 10 and 5% of its formulation) were made proximal analysis to know the changes generated by the reformulation. The reformulated treatments showed an increment in nutrition and health characteristics regarding the control, mainly in the fat and protein contents (p <0.05). In general, the results obtained with the multiple emulsion reformulations were positive, is feasible to reformulate meat products by replacing animal fat with multiple emulsions.

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