Efecto de la inclusión de harina de zanahoria blanca (Arracacia xanthorrhiza) y plátano no comercial (Musa balbisiana) en el desarrollo de un embutido tipo salchicha Frankfurt

Abstract

The growing demand for healthier and more sustainable meat products has driven the search for alternatives to traditional ingredients. This study focuses on evaluating the potential of white carrot flour and non-commercial banana flour as alternative ingredients in the production of Frankfurt sausages. Proximate composition, physicochemical parameters, texture, sensory acceptability, and the stability of pH, acidity, and color were evaluated over a 30-day storage period. Significant differences were observed in the compositional parameters between the formulations developed with white carrot flour, non-commercial banana flour, and controls, in which the fiber parameters and a decrease in fat in the formulations with white carrot flour and non-commercial banana stand out. Regarding physicochemical properties, significant differences at the 0.05 probability level were found between the control groups and formulations with white carrot and banana. The texture showed that sausages with white carrot were harder, and chewiness decreased slightly with increasing flour and fiber content. Sensory analysis showed a clear influence of the composition on the acceptability of the product made with unconventional flours. Storage stability showed that, due to the physicochemical properties evaluated, the sausages have stability for up to 30 days of storage.