Utilización de harina de soya como extensor cárnico en productos de pasta fina.

Abstract

The objective of this study was to know the use of soy flour as a meat extender in fine pasta products, the study was carried out by reviewing research papers with updated and fundamental information. An evaluation of the functionality of soybean meal was carried out in its different presentations in fine pasta products. The bromatological results of reports found were between 13.8 and 17.37% protein, maximum percentages of 72% moisture and 18% fat, considered satisfactory in sausages and mortadella. A better response was evidenced in the performance. It increased the water retention capacity and reduce losses of up to 5%. When applied levels of 50% of textured soy flour, it reaches 95% yield, and in mortadella the 98.18% when applying 50% of pork skin and 50% of soybean meal. In addition, acceptability of the color, taste and odor was found in sausages with addition levels of up to 50% of soybean meal, and only 8% in mortadella which allows to affirm that soy flour represents an alternative as a non-meat raw material in its use as a meat extender in the production of products with interesting protein value. Therefore, it is recommended to promote the application of soy flour as an extender in different meat products because it improves the nutritional and technological properties of both sausages and mortadella.