Análisis de los parámetros de color en salchichas frankfurt adicionadas con extracto oleoso de residuos de chontaduro (Bactris Gasipaes)

Abstract

This study aimed to evaluate the use of an oily residue of peach palm extract (Bactris gasipaes) for coloring frankfurter sausages. Values of luminosity (L), coordinates a∗ and b∗, chroma (C) and hue (h) were measured. A completely randomized design with three replications was used, with a total of six treatments derived from the inclusion of five levels of addition of the extract and one control. The increasing values of lightness (L), coordinate b∗, chroma (C) and hue (h) was caused by the increase in the percentage of extract added and the decrease in the percentage of nitrite. The coordinate a∗, by contrast showed a decreasing trend. The oily extract application is a favorable alternative but it is not ideal for the replacement of nitrites.