Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 21 No. 1 (2019)
Original articles

Formulation optimization of cabanossi made with Lama meat (Lama glama) and potato (Solanum tuberosum) using mixture design method

pdf (Spanish)
  • Miriam Ramos Ramírez,
  • Oscar Jordán Suárez,
  • Marcial Silva Jaimes,
  • Bettit Salvá Ruiz
Miriam Ramos Ramírez
Universidad Nacional Hermilio Valdizán Huánuco Perú, Facultad de Ciencias Agrarias
Marcial Silva Jaimes
Universidad Le Cordon Bleu - Perú, Facultad de Ciencia de Alimentos

Published 2019-01-30

Keywords

  • Lama,,
  • fat replacement,
  • texture profile analysis,
  • mixture design,
  • dry fermented sausages

How to Cite

Ramos Ramírez, M., Jordán Suárez, O., Silva Jaimes, M., & Salvá Ruiz, B. (2019). Formulation optimization of cabanossi made with Lama meat (Lama glama) and potato (Solanum tuberosum) using mixture design method. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 21(1), 15-28. https://doi.org/10.18271/ria.2019.442

Abstract

The objective of this study was to optimize the formulation of low-fat cabanossi
using the Mix Design method (D-Optimal) from 16 cabanossi formulations
composed of Lama glama meat (60-80%), pork fat (10-20%) and cooked
potato pulp (10-20%). The response variables were: a texture profile analysis
(cohesiveness, chewiness, hardness, gumminess and springiness), chroma
(C*), moisture, yield, water activity and pH. For the optimization stage, it was
considered minimizing the pork fat, maintaining the hardness and humidity as
similar as to those in a commercial cabanossi. The mixture design analysis set
up the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%
cooked potato pulp as the optimum, with 0.84 of desirability. This formulation
was validated through the experimental process and contrasted by the t-Student
test. It confirmed the effectiveness in the prediction of the mathematical model
obtained.

pdf (Spanish)

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