Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador
Author:
Pérez Lander12, Pincay Rosa2, Salazar Diego2ORCID, Flores Nelly3, Escolastico Consuelo1
Affiliation:
1. International School of Doctorate, Sciences Doctorate, Universidad Nacional de Educación a Distancia (UNED), E-28040 Madrid, Spain 2. G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador 3. Research and Development Directorate, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
Abstract
The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.
Funder
Dirección de Investigación y Desarrollo Technical University of Ambato-Ecuador
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference83 articles.
1. Salazar, D., Arancibia, M., Calderón, L., López-Caballero, M.E., and Montero, M.P. (2021). Underutilized Green Banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages. Foods, 10. 2. Elias, M., Laranjo, M., Agulheiro-Santos, A.C., and Potes, M.E. (2020). Salt in the Earth, IntechOpen. 3. FAO (2020). Global Emergence of Infectious Diseases: Links with Wild Meat Consumption, Ecosystem Disruption, Habitat Degradation and Biodiversity Loss, FAO. 4. Fat reduction in the formulation of frankfurter sausages using inulin and pectin;Food Sci. Technol.,2015 5. Contribution of macronutrients to obesity: Implications for precision nutrition;Ordovas;Nat. Rev. Endocrinol.,2020
|
|