Efecto de la inclusión de harina entera (pulpa-piel) 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

Current food consumption trends show a growing preference for healthier products with lower fat content, improved nutritional value, good sensory quality, and affordable cost. In this context, the use of agroindustrial by-products such as non-commercial banana and cauliflower residues offers a viable alternative to enrich meat products, promoting sustainability and innovation in the food industry.This research focused on the development of emulsified sausages. Two formulations were prepared using whole flour from non-commercial banana and cauliflower residues at inclusion levels of eight and twelve percent (F1 and F2), and compared to two control formulations made with wheat flour at the same levels (Control eight and Control twelve). Each formulation was evaluated for its nutritional composition, physicochemical properties, texture, sensory acceptance, and stability over thirty days of refrigerated storage.The results showed that F1 and F2 had higher levels of fiber, ash, and carbohydrates, and lower fat and energy content compared to the controls. F2 exhibited the highest hardness, possibly due to its higher fiber content and starch retrogradation. The vegetable-based formulations showed lower luminosity, while the controls had higher red color values. F2 also showed lower pH, higher acidity, and lower water activity, which may contribute to greater microbiological stability. In sensory evaluation, Control eight received the highest overall acceptance; however, F1 achieved a comparable level of acceptability, demonstrating that moderate inclusion of these alternative flours is feasible without compromising the product's sensory quality.