Análisis instrumental y sensorial de un chorizo tipo antioqueño formulado con un sustituto graso

The natural fats without extension, condition the food and have a rheological and sensorial behavior, different from the fats extended with other ingredientes. The present research evaluated the effect of the use of a fat extender on some properties of textural and sensory quality of an Antioquian kind of chorizo. Pork fat was replaced by the use of sodium alginate (E1) and sodium alginate added with citrus fiber (E2), which were used to partially (70 %) and totally replace the fat in an Antioqueno-kind of chorizo formulation. Instrumental and sensory tests were performed in order to measure some attributes of product quality. The Sodium alginate (E1) fat extender, influenced positively the instrumental and sensory characteristics of the product. The cutting force delivered values of up to 4.03 % above the control and, about the sensory analysis, it was the same treatment that obtained the best marks. In conclusion, the use of E1 allows to produce a product with the desired nutritional requirement.