Efecto de la inclusión de harina de pulpa de plátano no comercial (Mussa acuminata) y harina de residuos de coliflor (Brassica oleracea var. botrytis.) En el desarrollo de un embutido tipo salchicha

Abstract

Currently, consumers are seeking food options with a better nutritional profile, reduced in fat and salt, and low in cost, yet without compromising sensory quality. In this sense, non-conventional flours are a useful alternative for nutritionally improving meat products. Two formulations were developed with non-commercial banana pulp flour and cauliflower waste, along with two controls with wheat flour at concentrations of 8 and 12 percent. The sausages were evaluated for proximate composition, physicochemical properties, texture, and sensory parameters. During 30-day storage, stability of pH, acidity, water activity, and color was assessed. The findings obtained from the proximate analysis showed that the formulations with non-conventional flours had higher values compared to the controls in terms of ash, fiber, and carbohydrate percentages. Furthermore, the addition of flours reduced the color parameter L and increased a and b. Regarding texture, the results showed no significant differences, except for hardness and chewiness. Sensory analysis determined that the most acceptable sample was the formulation with 8 percent. Regarding the evaluation of the stability of the physicochemical properties during 30 days of storage, gradual changes in the formulations were reported as a result of the interaction between components, degradation processes, and structural changes. Therefore, the results show that these flours can be successfully incorporated to obtain healthier and more functional sausages.