Vol. 20 No. 2 (2018)
Original articles

Sensory Characterization of llama burger with sanky peel

Eliana Contreras-López
Major National University of San Marcos, Lima -Peru
Bettit K. Salvá Ruiz
Nacional Agraria La Molina, Lima – Perú

Published 2020-08-31

Keywords

  • sanky,
  • llama meat,
  • burger,
  • quantitative descriptive analysis

How to Cite

Contreras-López, E. ., & Salvá Ruiz, B. K. . (2020). Sensory Characterization of llama burger with sanky peel. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 20(2), 155-168. https://doi.org/10.18271/ria.2018.360

Abstract

The aim of this study was to perform a descriptive analysis to evaluate the sensory properties and color parameters in the llama burger with sanky peel powder. Sensorial characterization was performed using the static sensory analysis technique, quantitative descriptive analysis (QDA), which provides information on the intensities of the sensory properties at a specific point in time. The antioxidant capacity of the sanky peel was quantified (77,50 ± 0,98 µmol trolox equivalents/g dry weight), a panel of sensorial judges was trained, flavor, aroma, texture and appearance were evaluated, furthermore color, pH and microbiological parameters were evaluated. QDA revealed that the sanky peel powder in the llama burger improved the scores of the sensory properties: salty taste, sour taste, oregano flavor, firm appearance and general acceptability, however no significant difference among sensory properties evaluated (p> 0.05), being possible to use as a natural additive to meat products because the sanky peel is high antioxidant capacity.

References

  1. A.O.A.C. (2012). Official Methods of Analysis of the Association of Official Analytical Chemistry (A.O.A.C.) International, 19th ed., Gaithersburg, Maryland, USA.
  2. Agurto K. (2015). Trabajo de investigación del néctar de sanky. Facultad de ciencias Administrativas y Recursos Humanos Escuela Profesional de Administración de Negocios Internacionales. Universidad de San Martin de Porres. Lima – Peru. 7p.
  3. Alanoca S. (2014). Evaluación del contenido de ácido ascórbico y polifenoles totales del sancayo (Corryocactus brevistylus) y determinación de su actividad antioxidante y genotoxicidad en linfocitos de sangre periférica. Tesis para optar por el título profesional de Ingeniera Biotecnológica - Facultad de Ciencias Farmacéuticas, Bioquímicas y Biotecnológicas. Arequipa – Perú: Universidad Católica de Santa María. 130 p.
  4. Biesalski H.-K. (2005). Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?. Meat Science 70 509–524.
  5. Brand William, Curvelier M, Berset C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28 (1): 25-30.
  6. Carpenter, C.E., D.P. Cornforth, and D. Whittier. (2001) Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Sci. 57, 359-363
  7. Domínguez L. (2012). Efecto de la aplicación del extracto hidroalcohólico de flores de caléndula (Calendula Officinalis) en la estabilización del color y vida útil en pulpa de frutas. Tesis para Magister en Ciencia y Tecnología de Alimentos. Bogotá: Universidad Nacional de Colombia. 135 p.
  8. El-Nashi HB., Abdel A, Abdel N, Abd M. (2015). Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage. Annals of Agricultural Sci. 60(2), 403–412. https://doi.org/10.1016/j.aoas.2015.10.002
  9. Feiner G. (2006). Meat products handbook. Practical science and technology. Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge, England.
  10. Fernandes R, Trindade M, Lorenzo J, Munekata P, De Melo M. (2016). Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control 63, 65 -75.
  11. Fernandes R.P.P, Trindade M.A., Tonin, Pugine S.M.P., Lima C.G., Lorenzo J.M., de Melo M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry 233 101–109. http://dx.doi.org/10.1016/j.foodchem.2017.04.100
  12. Gómez L, Ponce-Alquicira E, Ernlund R, Salud Rubio M. (2013). Efecto de antimicrobianos naturales sobre la estabilidad físico-química, microbiológica y sensorial de hamburguesas de res mantenidas en refrigeración. Rev. Mex. de Ciencias Pecuarias 4(3), 255-270.
  13. Granato D, Ares G. (2014). Mathematical and Statistical Methods in Food Science and Technology. first edition by John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK.
  14. In-Ah K, Elyn D, Lee H. (2018). Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel. Food Research International 105, 250-260. https://doi.org/10.1016/j.foodres.2017.11.048
  15. Ivanova D, Gerova D, Chervenkov T, Vankova T. (2005). Polyphenols and antioxidant capacity of Bulgarian medicinal plants. Journal of Ethnopharmacology 96: 145 – 150.
  16. Jiang J & Xiong Y. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci. 120: 107–117. https://doi.org/10.1016/j.meatsci.2016.04.005
  17. Krishnan K, Babuskin S, Babu P, Sasikala M, Sabina K, Archana G, M. Sivarajan, Sukumar M. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. Internat. Journal of Food Microb. 171, 32-40.
  18. Lipe C. (2016). Efecto hepatoprotector del zumo del fruto de Corryocactus brevistylus (Sanky) en ratones con daño hepático inducido por etanol. Tesis Universidad Nacional Mayor de San Marcos. http://cybertesis.unmsm.edu.pe/handle/cybertesis/5220
  19. Lock, O. (2016). Investigación Fitoquímica. Métodos en el estudio de productos naturales. Tercera Edición. Pontificia Universidad Católica del Perú. Fondo Editorial. Lima-Perú.
  20. Lorenzo JM, Sinero J, Amado IR, Franco D. (2014). Influence of natural extracts on shelf life of modified atmosphere-packaged pork patties. Meat Sci; 96(1), 526-34. https://doi.org/10.1016/j.meatsci.2013.08.007
  21. Mamani-Linares Lindon W., Cayo Faustina, Gallo Carmen. (2013). Calidad tecnológica de doce músculos de llamas jóvenes (Lama glama) criadas bajo un sistema de crianza extensiva. Rev Inv Vet Perú; 24(2), 168-175
  22. Mamani-Linares, L, Cayo F., Gallo C. (2014). Características de canal, calidad de carne y composición química de carne de llama: Una revisión. Rev Inv Vet Perú; 25(2), 123-150.
  23. Meilgaard Morten C., Civille Gail Vance, Carr B. Thomas. (2016). Sensory Evaluation Techniques fifth edition. CRC Press Taylor & Francis Group Boca Raton, FL - USA
  24. Ngapo T.M., Braña D., Rubio M.S. (2017). Mexican consumers at the point of meat purchase. Beef choice. Meat Sci. 134:34-43. doi: 10.1016/ j.meatsci.2017.07.013
  25. Nolazco D. & Guevara A. (2009). Estudio de las principales características fisicoquímicas y comportamiento del Sanky (Corryocactus brevistylus subsp. puquiensis (Rauh & Backeberg) Ostolaza) en almacenamiento. Anales científicos UNALM, 70(4): 1-11
  26. NTP (Norma Técnica Peruana). Análisis sensorial. Guía general para selección, entrenamiento y control de jueces. Parte 1. NTP-ISO 8586-1. 2008. Indecopi. Lima Perú
  27. NTP (Norma Técnica Peruana). Análisis sensorial. Metodología. Lineamientos generales. NTP-ISO 6658. 2008. Indecopi. Lima Perú.
  28. Saldaña E, Saldarriaga L, Cabrera J, Siche R, de Almeida M, Behrens J, Selani M. Contreras-Castillo C. (2018). Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Sci. 140 44–50. https://doi.org/10.1016/j.meatsci.2018.02.014.
  29. Pardo, O. (2002). Etnobotánica de algunas cactáceas y suculentas del Perú. Chloris Chilensis Rev.Chilena de Flora y Vegetac. 5 (1). Recuperado de http://www.chlorischile.cl
  30. Quina E. Y. (2015). Diagnóstico de la crianza y caracterización fenotípica de las llamas k´ara (Lama glama) en Marcapomacocha, Región Junín”. Tesis de Maestría en Producción Animal. Lima: Universidad Nacional Agraria La Molina. 94 p.
  31. Raileanu, C., Lenco, G., & Rotaru, G. (2009). Process of variance analysis-monofactorial ANOVA method applied to study of drinks with milk and fruit juice addition. Annals Food Sci. and Techn., 10, 380–384.
  32. Reis Igor A.O., Santos Samuel B., Santos Ludmila A., Oliveira Naiana, Freire Mara G., Pereira Jorge F.B., Ventura Sónia P.M., Coutinho João A.P.,. Soares Cleide M.F, Lima Álvaro S. (2012). Increased significance of food wastes: Selective recovery of added-value compounds. Food Chemistry 135, 2453–2461
  33. Rodríguez-Carpena J, Morcuende D, Andrade M, Kylli P, Estévez M. (2011). Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. Journal of Agric.l and Food Chem. 59, 5625-5635.
  34. Sánchez Iván C. & Albarracín William. (2010). Análisis sensorial en carne. Rev Colomb Cienc Pecu; 23:227-239.
  35. Selani, M. M., Shirado, G. A., Margiotta, G. B., Saldaña, E., Spada, F. P., Piedade, S. M. Canniatti-Brazaca, S. G. (2016). Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger, 112, 69–76. http://dx.doi.org/10.1016/j.meatsci.2015.10.020
  36. Stone, H y Sidel, J. (2012). Sensory Evaluation Practices. 4° Edición. Academic Press. San Diego. USA.
  37. Teixeira L., Ramos A., Xambre A., Alvelos L. (2014). Designing a Decision Support System for Tasting Panels. CENTERIS 2014 - Conference on ENTERprise Information Systems / ProjMAN 2014 - International Conference on Project MANagement / HCIST 2014 - International Conference on Health and Social Care Information Systems and Technologies. Procedia Tech. 16, 440-446.
  38. Toldrá F. (2017). Lawrie’s Meat Science. 8th Edition. Woodhead Publishing is an imprint of Elsevier. United Kingdom. ISBN: 978-0-08-100694-8 (print)
  39. Valencia I, O'Grady MN, Ansorena D, Astiasarán I, Kerry JP. (2008). Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci., 80, 1046 – 1054. https://doi.org/10.1016/j.meatsci.2008.04.024
  40. Vidal L., Ares G., Giménez A. (2013). Projective techniques to uncover consumer perception: Application of three methodologies to ready-to-eat salads. Food Quality and Preference 28, (1) 1-7. https://doi.org/10.1016/j.foodqual.2012.08.005
  41. Volpini-Rapina L, Sokei F, Conti-Silva A. (2012). Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT - Food Sci. and Tech. 48, 37-42. https://doi.org/10.1016/j.lwt.2012.03.008
  42. Zhang H, Wu J, Guo X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Sci. and Human Wellness 5, 39–48. https://doi.org/10.1016/j.fshw.2015.11.003