Effect of the Substitution of Pork Grease by Pre- Emulsion of Soy Isolate (Glycine max) with Palm Oil (Elaeis guineensis) on the Textural, Functional, Color and Organoleptic Properties of a Sticky Type Salicum Emulsion

摘要

Objective: The objective of this study was to analyze the effect of the substitution of pork dorsal fat by a pre-emulsion of soybean isolate and palm olein on the textural, functional, physicochemical, and sensory properties of a sausage. Methods/ Analysis: Four formulations were elaborated, only the fat substitution by pre-emulsion of soybean isolate and olein (1: 7: 7) varies as follows: T1: 25%, T2: 50%, T3: 75% and T4: 100%. Subsequently, they underwent: proximal analysis, Texture Profile Analysis (TPA), instrumental color, pH, Water Retention Capacity (CRA). Findings: The results show that there were significant differences (P≤0.05) in the proximal analysis with respect to the control and the treatments regarding the fat content, in the T4, there was a decrease of 74.46%. Regarding color, there were significant differences (P≤0.05) in the parameters L* and a* between samples. For the texture profile analysis the properties: cohesiveness, hardness, chewiness, gumminess and elasticity, the samples presented significant differences (P≤0.05). In the sensory characteristics, the T4 treatment presented greater acceptance. Improvement: It is possible to replace the pork dorsal fat with a pre-emulsion of soybean and palm olein in a sausage, without affecting the quality.