Mixtures of beef tripe, beef liver and soybeans applied to food development

Abstract

A nutritive sausage‐type product was developed with beef tripe, beef liver and soybeans as ingredients. A three‐component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32–25.56 g/100 g, lipids 3.22–3.87 g/100 g, crude fiber 1.50–4.50 g/100 g, minerals 1.44–2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge.