Resumo

RAMOS RAMIREZ, Miriam; JORDAN SUAREZ, Oscar; JAIMES, Marcial Silva  e  SALVA RUIZ, Bettit. Formulation optimization of cabanossi made with Lama meat (Lama glama) and potato (Solanum tuberosum) using mixture design method. Rev. investig. Altoandin. [online]. 2019, vol.21, n.1, pp.15-28. ISSN 2313-2957.  http://dx.doi.org/10.18271/ria.2019.442.

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

Palavras-chave : Lama; fat replacement; texture profile analysis; mixture design; dry fermented sausages.

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