Influencia del uso de harina de cultivos andinos melloco blanco (Ullucus tuberosus) y melloco rojo (Iniap-Puca) en el desarrollo de salchichas tipo Frankfurt

Abstract

The global food market has generated special requirements for the food production industries. Consumers prefer low-fat, low-salt, and high-fiber foods. In this sense, the meat industry has focused on the search for raw materials that can be incorporated into the development of food and that improve value. Using raw materials from Andean crops represents an opportunity to develop foods with better nutritional value that are sensorially acceptable. The present work focused on developing a sausage-type meat product by incorporating white and red melloco flour. Two formulations were designed from these flours in which 7 percent flour from Andean crops is added. Parameters such as proximal composition, physicochemical properties, texture, and sensory characteristics were evaluated. The results of the proximal composition of the sausages established that the sample with white melloco flour showed a higher content of fats, fibers, carbohydrates, and low ash content. The physicochemical and textural properties showed that adding melloco flours produced significant changes in the acidity and pH parameters and the chewiness, hardness, and adhesiveness. The sensory analysis showed good acceptability in the Frankfurt sausages with white melloco flour. Using flour from Andean crops generates meat products with a stable emulsion and good nutritional and sensory characteristics.