Cactus pear peel flour as a fiber source and its effect on physicochemical and sensory characteristics of low fat-sodium reduced-sausages

• Main Authors: Ocampo-Olalde, Raul, Delgado-Suarez, J. Enrique, Gutierrez-Pabello, Jose A.
• Format: Article
• Language: English
• Published: Universidad Autonoma Metropolitana 2015-12-01
• Series: Nacameh
• Subjects: agroindustrial co-products; dietetic fiber; functional ingredients; sausages
• Online Access: http://cbs.izt.uam.mx/nacameh/v9n2/Nacameh_v9n2_054_Ocampo_etal.pdf

Due to the higher fiber content of fiber and antioxidant compounds cactus pear peel can be employed as a functional ingredient in meat products. The aim of this work was to study the effect of cactus pear peel flour as fiber source in the physicochemical and sensory characteristics of low fat sodium reduced cooked sausages. There different formulations were employed, two with 2.5 and 5% of cactus pear peel flour, respectively, and control with no cactus pear peel flour. Sausages were vacuum packed and stored at 4°C and analyzed (moisture, total moisture, expressible moisture, CIE-Lab color, and texture) at 1, 5, 10 and 15 days of storage. Sensory evaluation was performed at day 1. Results shown that when more cactus pear peel flour was employed, color differences were more marked between treatments, also reflected during sensory evaluation. The other parameters evaluated were not significantly different. As conclusion, cactus pear peel flour can be employed at 2.5% with no effect on sensory characteristics of cooked sausages.