Keywords:

Meat analogue

Soy protein isolate

High moisture extrusion

Physical properties of sausage analogues made with quinoa and cañihua ours, by extrusion

Propiedades físicas de análogos de salchicha elaborados con harinas de quinua y cañihua, mediante

extrusión

Propriedades físicas de análogos de salsicha elaborados com farinhas de quinoa e cañihua, por

extrusão

Jordan Deiby Aviles Leon*

Alicia M. Leon Tacca

Wenceslao T. Medina Espinoza

Rev. Fac. Agron. (LUZ). 2025, 42(4): e254245

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n4.II

Food technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela.

Escuela Profesional de Ingeniería Agroindustrial, Facultad

de Ciencias Agrarias, Universidad Nacional del Altiplano de

Puno, Perú.

Received: 20-05-2025

Accepted: 02-09-2025

Published: 08-10-2025

Abstract

Sausages are widely consumed meat products around the world.

The objective of this research was to evaluate the physical properties

(color, texture, cooking performance, diameter reduction) and

acceptability of sausage analogues prepared from meat analogues

using high-moisture extrusion. Two sausage analogues were

prepared, including mixtures of quinoa our (QF) and cañihua our

(KF) with soy protein isolate in dierent proportions, SA-1 (15 %

QF, 15 % KF) and SA-2 (25 % QF, 15 % KF). Color was evaluated

by image analysis, texture by texture prole analysis, cooking

yield and diameter reduction by weight and dimension ratios.

For comparison purposes, commercial chicken and pork sausages

were used. SA-1 had a hardness of ~64 N, ~0.30 cohesiveness,

~0.65 elasticity and ~14 N chewiness, values similar to chicken

sausages. The color of SA-1 and SA-2 was similar to chicken

sausages, with a hue of ~318° and saturation between 12.54 and

15.89 %. The cooking yield of SA-1 was ~93 %, higher than that

of commercial sausages (~86 %). Sensory evaluation of SA-1 was

comparable to that of pork and chicken sausages. SA-1 had physical

properties similar to commercial chicken sausages, demonstrating

the possibility of producing this type of product.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(4): e254245 October-December. ISSN 2477-9409.

2-6 |

Resumen

Las salchichas son embutidos ampliamente consumidos en el

mundo. El objetivo de la investigación fue evaluar las propiedades

físicas (color, textura, rendimiento de cocción, reducción de

diámetro) y la aceptabilidad de análogos de salchicha preparados a

partir de análogos de carne, utilizando extrusión de alta humedad. Se

elaboraron dos análogos de salchicha incluyendo en su formulación

mezclas de harinas de quinua (QF) y de cañihua (KF) con aislado

proteico de soya, en diferentes proporciones, SA-1 (15 % QF, 15 %

KF) y SA-2 (25 % QF, 15 % KF). El color se evaluó por análisis

de imágenes, la textura mediante análisis de perl de textura, el

rendimiento de cocción y la reducción del diámetro con relaciones

de peso y dimensión. Para efectos de comparación, se utilizaron

salchichas comerciales de pollo y cerdo. Los SA-1, presentaron

una dureza de ~64 N, ~0,30 cohesividad, ~0,65 elasticidad y ~14 N

masticabilidad, valores semejantes a las salchichas de pollo. El color

de SA-1 y SA-2 fue similar a las salchichas de pollo, tonalidad ~318

° y saturación entre 12,54 a 15,89 %. El rendimiento de cocción de

los SA-1 presentó un valor de ~93 %, mayor que el de las salchichas

comerciales (~86 %). Sensorialmente, los SA-1 obtuvieron una

evaluación comparable a la de las salchichas de cerdo y pollo. El SA-1

presentó propiedades físicas similares a las salchichas comerciales de

pollo, demostrando la posibilidad de elaborar este tipo de productos.

Palabras clave: análogo de carne, aislado de proteína de soya,

extrusión de alta humedad.

Resumo

As salsichas são enchidos amplamente consumidos em todo o

mundo. O objetivo da pesquisa foi avaliar as propriedades físicas

(cor, textura, rendimento na cozedura, redução do diâmetro) e a

aceitabilidade de análogos de salsicha preparados a partir de análogos

de carne, utilizando extrusão de alta umidade. Foram elaborados

dois análogos de salsicha incluindo em sua formulação misturas

de farinhas de quinoa (QF) e cañihua (KF) com isolado proteico de

soja, em diferentes proporções, SA-1 (15 % QF, 15 % KF) e SA-2

(25 % QF, 15 % KF). A cor foi avaliada por análise de imagens; a

textura por análise do perl de textura; o rendimento de cozimento e

a redução do diâmetro por relações de peso e dimensão. Para efeitos

de comparação, foram utilizadas salsichas comerciais de frango e

porco. As SA-1 apresentaram dureza de ~64 N, ~0,30 coesão, ~0,65

elasticidade e ~14 N mastigabilidade, valores semelhantes aos das

salsichas de frango. A cor das SA-1 e SA-2 foi semelhante à das

salsichas de frango, tonalidade ~318 ° e saturação entre 12,54 e 15,89

%. O rendimento de cozimento dos SA-1 apresentou um valor de ~93

%, superior ao das salsichas comerciais (~86 %). Sensorialmente,

os SA-1 obtiveram uma avaliação comparável à das salsichas de

porco e frango. O SA-1 apresentou propriedades físicas semelhantes

às salsichas comerciais de frango, demonstrando a possibilidade de

elaborar este tipo de produtos.

Palavras-chave: análogo de carne, isolado de proteína de soja,

extrusão de alta umidade.

Introduction

Sausages are products generally made from minced red meat

and fat, mixed with spices, additives, curing salt and antioxidants,

which are stued into casings for processing, preservation and

consumption (Bolívar-Monsalve et al., 2019; Flores and Piornos,

2021). Excessive consumption of red meat may be associated with

health problems such as cardiovascular disease, obesity and even

certain types of cancer due to its high content of fat, saturated fatty

acids and cholesterol (Ferreira Corrêa et al., 2023; Ospina Meneses et

al., 2011). Despite this, sausages are widely enjoyed in many parts of

the world (Gutierrez-Varas and Siche, 2022).

Consumers are now more aware of the relationship between good

nutrition and health (Meijer, 2025). In the specic case of meat, they

are constantly searching for a healthy and tasty substitute (Ahmad

et al., 2022). In line with this trend, the market has shifted its focus

towards meat analogues made from plant-based ingredients such as

soy protein isolate (SPI), using extrusion technology (Ozturk and

Hamaker, 2023). These products are designed to replicate the qualities

of conventional meat, such as texture, avour and colour, as well as to

modify nutritional properties (Kyriakopoulou et al., 2019).

The use of plant-based proteins in the preparation of meat analogues,

opens up the possibility of including ancestral Andean crops such as

quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium

pallidicaule Aellen) in their formulations. Their incorporation would

expand the range of ingredients available for analogue products, with

a view to promoting and enhancing their use. These Andean crops

have gained relevance in the food market, which demands high quality

standards in raw materials, processes and nal products (Hermann,

2009). Quinoa is a pseudocereal of great global importance due to its

high nutritional value, as it provides signicant amounts of protein,

lipids, vitamins, minerals and essential amino acids such as lysine,

methionine and cysteine (Bazile et al., 2021). Quinoa our contains

mainly starch and proteins, which give it a gelling capacity that favours

the obtaining of attractive food textures (Wu and Guo, 2025). Cañihua,

meanwhile, stands out for its high protein content (15-19 %) and its

richness in lysine (5-6 %), isoleucine and tryptophan, with a lipid

content of between 6 and 8 % and ash content of 3 to 4 %. It is also an

important source of micronutrients such as iron and calcium (Bartolo,

2013; Fernández-López et al., 2021).

However, in the search for healthy and nutritious sausages made

with meat analogues and new sources of vegetable protein, the

physical properties of these new products must resemble those of

conventional sausages as closely as possible. Therefore, the objective

of this research was to evaluate the physical properties (colour, texture,

cooking performance, diameter reduction) and sensory acceptability

of a sausage analogue prepared from a meat analogue made with SPI,

including quinoa and cañihua ours in its formulation, using high

moisture extrusion (HME) technology.

Materials and methods

Materials

To formulate the sausage analogue, a meat analogue was used as the

main ingredient, which includes mixtures of quinoa, cañihua and SPI

ours in its formulation. The quinoa our was obtained from Cooperativa

Agroindustrial Cabana Ltda. in Puno, Peru, and the cañihua our was

obtained by grinding clean grains of the Cupi variety, purchased from

Estación Experimental Agraria Illpa, Puno, Peru, in a pulverising mill

(Fritsch, AS 200, Germany). The SPI was purchased from Shandong

Kawah Oils Co., Ltd, China, with a protein content of 90 %. The ours

and SPI were mixed and sieved through a 250 µm mesh (Retsch AS

200, Germany). For comparison purposes, commercial chicken and pork

sausages purchased from a supermarket in the city of Puno were used.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Aviles et al. Rev. Fac. Agron. (LUZ). 2025, 42(4): e254245

3-6 |

Table 2. Ingredients used in the formulation of sausage analogues.

Ingredients

% Sausage

analogue (SA-1)

% Sausage

analogue (SA-2)

Meat analogue (A-1) 48 -

Meat analogue (A-2) - 48

Vegetable shortening (Palma

tropical, Peru)

20 20

Ice 17 17

Cassava starch (Mandioca)

(Universal, Peru)

10 10

Soy protein isolate (SPI)

(Shandong Kawah Oils Co., Ltd,

China)

3.8 3.8

Common salt 0.2 0.2

Polyphosphate 0.4 0.4

Ground pepper 0.2 0.2

Ground cumin 0.2 0.2

Monosodium glutamate

(Ajinomoto)

0.1 0.1

Carmine coloring 0.1 0.1

TOTAL 100 100

From this process, the force-deformation curve was obtained

and parameters of hardness, cohesiveness, elasticity and chewability

were calculated (Isaza Rengifo et al., 2010). The data obtained

were processed using Bluehill Universal Test Method Development

Training software (Instron, Norwood, Massachusetts, USA).

Color determination

Color evaluation was performed by analyzing images of ve

samples from the surface of the two sausage analogues obtained

and the two commercial sausages before and after frying, using the

same dimensions as those used in the TPA analysis (Wong et al.,

2019). Digital images of the samples before and after frying were

captured using a color CCD camera (Zeiss, Axiocam 105 color,

Jena, Germany), coupled to a stereomicroscope (Carl Zeiss, Stemi

508, Jena, Germany) with a resolution of 2560 × 1920 pixels, with

a magnication of 1.25× and a 0.8× objective. A ring light (Prolink,

LSH-1200, China) was used for illumination.

The images were captured and stored in jpg format. The red,

green and blue (RGB) format was transformed to the hue, saturation

and lightness (HSL) model, which more accurately matches human

visual perception (Equation 1), using a routine developed in Matlab

(Mathworks, Inc., Natick, MA, USA) (Medina et al., 2010).

Cooking yield (CY)

To evaluate CY (Wan Rosli et al., 2011), the weight of the sausage

analog samples and commercial sausages was recorded before and after

the frying process using the same dimensions used in determining TPA

(Equation 2). The samples were fried in a frying pan (Crono Récord,

Peru) using vegetable oil (Primor, Peru) at ~165 °C for ~30 s on each

side of the sample, after which they were removed and excess oil was

drained o. Five replicates were performed for each sample.

Preparation of meat analogues

Considering the work of Sucasaca et al. (2025) and Zahari et al.

(2020), who use SPI as the main ingredient, two meat analogues were

produced, including mixtures of quinoa our (QF) and cañihua our

(KF) with SPI in their formulation (Table 1).

Table 1. Codes of the formulations and proportions of the

ingredients used in the formulation of meat analogues

for the production of sausage analogues.

Formulation code Ingredients Percentage (%)

A-1

QF 15

KF 15

SPI 70

A-2

QF 25

KF 15

SPI 60

Extrusion process

Extrusion tests were carried out in a twin-screw laboratory

extruder (Brabender, TwinLabF 20/40, Germany). The screws have

a diameter of 20 mm and a length of 795 mm, placed in a barrel 80

cm long. The extruder has four independently temperature-controlled

zones set at 40, 60, 80 and 100 °C. The screw conguration from

the feed hopper to the inlet of the texturing system was as follows:

ve SE/30/30 screws, four SE/20/20 screws, two E/30/30 conveyor

screws, one KP45/5/20 block mixer, one SE/30/30 conveyor screw,

four SE/20/20 screws, four SE/30/30 screws, ve SE/20/20 screws,

three SE/30 screws and three SE/20 conveyor screws. At the end,

there is a texturing head with a cooling system, measuring 25 × 7

mm (Brabender GmbH & Co. KG, 628470, 1935902, Duisburg,

Germany), consisting of three nozzles with a total length of 358 mm

and an outlet of 126 × 112 mm. The cooling system (Julabo GmbH

600F, 10429787, Germany) was set at 20 °C and the feed rate at 3.7

kg.h

-1

. Both formulations were processed at 57 % humidity and a

screw speed of 900 rpm. The initial moisture content of the quinoa,

cañihua and SPI ours was determined using a halogen moisture

analyser (Mettler Toledo HX204, Spain).

Preparation of sausage analogues

To prepare the sausage analogues, the two meat analogues

obtained previously were chopped and mixed with the ingredients

listed in Table 2 in a food processor (Thomas 200W TH9005V, Peru)

until a homogeneous mixture was obtained, which was stued into

heat-shrinkable articial casings (MituAlimentaria, Peru) using a

manual stuer (MZTOGR, China). The sausage analogues were

blanched (~80 °C) for 40 minutes and then immersed in water (~5

°C) for storage at room temperature (~18 °C).

Evaluation of physical properties

Texture prole analysis (TPA)

The TPA was performed on the sausage analogues and commercial

sausages before and after frying, using an Instron Universal testing

machine (model 3365, Norwood, Massachusetts, USA) with a 75

mm diameter round plate and two compression cycles. Cylindrical

samples measuring 25 mm in diameter × 10 mm in height were used

for the sausage analogues and commercial pork sausages, and 18 × 10

mm samples were used for the commercial chicken sausages. The test

speed was 1.00 mm.s

-1

, with two compression cycles, with a preload

of 0.10 N until reaching a deformation of 50 % of the sample height;

a 500 N load cell was used (Adapted from Huang et al., 2025). Five

repetitions were performed per sample.















()

0.5(+ 

 

+ 

> 0



+ 



()

0.5(+ )



= 1 



,,





=

+ + 

(1)

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(4): e254245 October-December. ISSN 2477-9409.

4-6 |

Diameter reduction (DR)

Diameter reduction analysis was performed using the methodology

employed by Alvis et al. (2010). Samples of sausage analogues and

commercial sausages (cylinders 25 mm in diameter × 50 mm in

height) were fried in a frying pan (Crono Récord, Peru) in a thin,

uniform layer of vegetable oil (Primor, Peru) at ~165 °C for ~30 s on

each side. After this time, the samples were removed and cooled to

room temperature (~18 °C). Subsequently, the nal diameters of each

sample were measured to calculate DR (Equation 3).

Sensory analysis

The methodology used by Watts et al. (1989) was employed for

the sensory analysis. The samples evaluated were sausage analogues

and commercial fried sausages. Overall appearance, color, smell, taste

and overall acceptability were evaluated. A 5-point hedonic scale was

used (5 = I like it very much, 4 = I like it, 3 = I neither like nor dislike it,

2 = I dislike it, 1 = I dislike it very much). Considering the rating scale

used, the tasting panel was semi-trained, consisting of 25 panelists,

both women and men, aged 21 to 24 years. Randomly generated

three-digit codes were assigned to each sample for identication. The

study was conducted in accordance with ethical research practices

and principles (Aguilera-Guzmán et al., 2008). Participants received

information about the study objectives and signed the respective

informed consent form.

Experimental design and statistical analysis

For the analysis of physical and textural properties, a completely

randomized design, one-way analysis of variance (ANOVA) together

with least signicant dierence (LSD) tests were used, with a

condence level of 95 % (P-value < 0.05). A completely randomized

block design was used for sensory analysis. Results were expressed

as mean ± standard deviation. In both cases, Statgraphics Centurion

XIX version 19 statistical software was used to identify signicant

dierences in the tests performed.

Results and discussion

Texture prole analysis (TPA)

The results of the TPA analysis for sausages formulated with

the two meat analogues (SA-1 and SA-2) and commercial chicken

(Chicken-S) and pork (Pork-S) sausages before and after the frying

process are presented in Figure 1.

The frying process increased the hardness of the analogues and

commercial sausages (Figure 1A) due to the formation of a more

compact and cross-linked protein network after prior denaturation by

blanching, an eect that is intensied by heat and starch gelatinization

(Contardo et al., 2016; Montero-Castillo et al., 2022; Ramos et

al., 2021). Fried sausage analogues have an intermediate hardness

(between ~52 and ~64 N) compared to commercial sausages (41.05

N for Chicken-S and 83.37 N for Pork-S).

The cohesiveness (Figure 1B) of SA-1 and SA-2 is similar to that

of Chicken-S (~0.29) before frying, reecting adequate structural

stability (Torres et al., 2015a). However, after frying, the cohesiveness

of SA-2 is signicantly reduced from 0.32 to 0.21, probably due to

the higher proportion of quinoa our in its formulation (Torres et al.,

2015b). It is also observed that the cohesiveness of SA-1 increases, as

does that of Chicken-S (~0.38).

The elasticity (Figure 1C) and chewiness (Figure 1D) of SA-1

increase after the frying process and resemble those of Chicken-S

(~0.74 and ~11 N, respectively). This increase could be attributed

to the denaturation of proteins induced by heat treatment, which

promotes greater protein cross-linking (Bertram et al., 2005). The

structural properties of the meat in the sausage formulation play

an important role in this behavior, since the values for Pork-S are

signicantly higher in both cases (~0.8 for elasticity and ~38 N for

chewiness) (Herrero et al., 2008).

Color determination

Figures 2A and 2B show the values of the components of the HS

and HL color models, respectively, for the sausage analogues (SA-1

and SA2) and commercial sausages (Chicken-S and Pork-S), before

and after the frying process.

=

      

 



× 100



  

 

× 100

(2)

(3)

Figure 1. Texture prole (TPA) for sausage analogues (SA-1 and SA-2) and commercial sausages (Chicken-S and Pork-S), before and

after the frying process. (A) Hardness, (B) cohesiveness, (C) elasticity and (D) chewiness.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Aviles et al. Rev. Fac. Agron. (LUZ). 2025, 42(4): e254245

5-6 |

When considering the use of blocks based on the panelists,

no signicant dierences were found between them. Regarding

the attributes of the products evaluated, SA-1 and SA-2 had

similar proles in appearance. In color, SA-1 was comparable to

commercial sausages. In terms of overall acceptability and smell,

SA-1 outperformed commercial sausages (Chicken-S and Pork-S).

Overall, both sausage analogues received a positive evaluation, as all

parameters evaluated exceeded a value of “3”, which means “neither

like nor dislike”. Furthermore, in terms of smell, taste and overall

acceptability, the result for SA-1 was “like”, which would support its

viability as a sensorially acceptable product.

Conclusions

The physical properties of texture, color, cooking performance and

diameter reduction of sausage analogues made with meat analogues,

obtained using high-moisture extrusion technology, with the inclusion

of Andean crop ours such as quinoa and cañihua in percentages up

to 15 % each, are similar to those of commercial sausages made with

chicken meat. In terms of sensory analysis, they have a comparable

smell and are generally more acceptable than commercial sausages.

This means that these products are an alternative for consumers to

continue enjoying sausages without considering conventional meats

in their formulation.

Literature cited

Aguilera-Guzmán, R. M., Mondragón Barrios, L., & Medina-Mora Icaza, Ma.

E. (2008). Consideraciones éticas en intervenciones comunitarias:

la pertinencia del consentimiento informado. Salud Mental. 31(2),

129-138. https://www.scielo.org.mx/scielo.php?pid=S0185-

33252008000200007&script=sci_arttext

Ahmad, M., Qureshi, S., Akbar, M. H., Siddiqui, S. A., Gani, A., Mushtaq,

M., Hassan, I., & Dhull, S. B. (2022). Plant-based meat alternatives:

Compositional analysis, current development and challenges.

Applied Food Research, 2(2), 100154. https://doi.org/10.1016/J.

AFRES.2022.100154

Alvis, A., Vélez, C., & Arrázola, G. (2010). Efecto de las condiciones de freído

sobre la pérdida de humedad y ganancia de aceite en trozos de ñame

(Dioscorea alata). Ingeniería e Investigación, 30(1), 41–44. https://www.

redalyc.org/articulo.oa?id=64312498008

Figure 2. Color parameters, (A) Saturation (%) versus hue

(°), (B) Lightness (%) versus hue (°), for SA-1 and

SA-2 (sausage analogues), Chicken-S and Pork-S

(commercial chicken and pork sausages), before and

after the frying process.

Before frying, the sausage analogues (SA-1 and SA-2) and

Chicken-S show similar results in terms of hue (~318 °) with saturation

between 12.54 to 15.89 %. With regard to lightness, SA-1 and SA-2

had a value of ~60 %, probably due to the inuence of vegetable

proteins (Schmidt et al., 2017; Wu et al., 2024), while commercial

sausages had higher values (~78 %). This lower brightness could

contribute to achieving an appearance similar to artisanal or less

processed meat products (Troy and Kerry, 2010).

After frying, all samples decreased in saturation to approximate

values of ~5 to 10 % and a change in hue between ~10 - 50 °, which

could be due to darkening caused by non-enzymatic browning

reactions due to the high temperatures used in frying (Zúñiga and

Pedreschi, 2008). The hues with respect to the brightness of SA-2 and

commercial sausages (Chicken-S, Pork-S) were ~15 °, which could

be attributed to dierences in the type of meat used in the sausage

formulations (Polizer Rocha et al., 2019; Shin et al., 2020).

Cooking yield (CY) and diameter reduction (DR)

Figures 3A and 3B show the CY and DR results for the sausage

analogues and commercial sausages.

SA-1 had the highest cooking yield (~92.95 %) compared to

commercial sausages (~86 %) (Figure 3A), while SA-2 showed values

similar to Pork-S (~90 %). According to Hleap and Rodriguez (2015),

the incorporation of ours could have inuenced the improvement

in cooking yield. The RD results (Figure 3B) show that commercial

pork sausage (Pork-S) obtained the highest value (~6.4 %), which

could be associated with greater fat and water losses during frying

(Bertram et al., 2005). On the other hand, the DR of SA-1 and SA-2

is similar to that of Chicken-S, with SA-1 standing out slightly. This

eect could be due to the fact that the meat analogues were obtained

by high-moisture extrusion, which could inuence the reduction in

shrinkage during frying.

Sensory analysis

The results of the sensory analysis for SA-1, SA-2 and commercial

sausages (Chicken-S and Pork-S) are presented in Table 3.

Table 3. Results of the sensory analysis of sausage analogues and commercial sausages.

Sample Appearance Color Smell Flavor General Acceptability

SA-1 3.44 ± 0.65

3.72 ± 0.74

4.08 ± 0.76

3.96 ± 0.61

4.04 ± 0.61

SA-2 3.28 ± 0.94

3.12 ± 0.88

3.92 ± 0.57

3.64 ± 0.76

3.72 ± 0.61

Chicken-S 4.00 ± 0.00

4.00 ± 0.00

Pork-S 4.00 ± 0.00

4.00 ± 0.00

Figure 3. Cooking yield (CY) and diameter reduction (DR) for

sausages formulated with the two meat analogues (SA-

1 and SA-2) and commercial chicken (Chicken-S) and

pork (Pork-S) sausages. (A) CY and (B) DR.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(4): e254245 October-December. ISSN 2477-9409.

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