Development and use of a paste obtained from the cowpea for fine pasta meat products

Abstract

The use of cowpea bean paste in a fine paste product as a substitute for 100 % formula water, sodium tripolyphosphate, and carrageenan was evaluate, 3 runs of 50 kg each were made. The composition and general characteristics of the product were determined. The sensory attributes evaluated were: appearance, color, smell, hardness and flavor using seven tasters trained in the meat products and a scoring test with a sensory quality scale of 7 points. A thin paste meat product with cowpea bean paste was achieved, which meets the quality parameters established for this type of product, of very good sensory, physical, chemical and microbiological quality.