Ultra-low-fat Muscovy duck (Cairina moschata) ham with grapefruit (Citrus x paradisi L.) albedo flour
DOI:
https://doi.org/10.15517/3v3jz593Keywords:
fiber, antioxidant capacity, sensory evaluation, texture profile, water-holding capacityAbstract
Introduction. Sausages are products that are consumed worldwide and that allow the use of not only this type of meat but of other underused raw materials, such as the case of grapefruit (Citrus x paradisi L.) albedo, which is a subproduct of the citrus industry that has fiber and antioxidants that are important for human health. Objective. To evaluate the effect of adding debittered grapefruit albedo flour on the physicochemical, sensory, and microbiological characteristics of ultra-low-fat duck ham. Materials and methods. The study was conducted at the Faculty of Technical Education for Development at the Catholic University of Santiago de Guayaquil, Ecuador, between September 2022 and August 2023. Four treatments were formulated, with the addition of 0 %, 2 %, 4 %, or 6 % grapefruit albedo flour. The hams were evaluated for physical-chemical parameters (pH, titratable acidity, moisture content, ash, protein, fiber, fat, total phenols, and antioxidant capacity); technological properties (emulsion stability, yield, water-holding capacity); sanitary aspects (aerobic mesophilic microorganism count, Escherichia coli, Staphylococcus aureus, and Salmonella); texture profile analysis; sensory evaluation (acceptance test, purchase intention, check all that apply) with 41 consumers. Results. The produced products met sanitary and compositional standards. The addition of grapefruit albedo flour increased antioxidant capacity, fiber content, and water-holding capacity. All products received a rating equivalent to “Moderately Liked.” Although hardness and elasticity decreased with increased flour content, texture acceptance was not affected. Conclusions. It is possible to produce duck hams by incorporating up to 6 % debittered grapefruit albedo flour, resulting in good acceptance, higher fiber content, and enhanced antioxidant capacity.
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