Propiedades físicas de análogos de salchicha elaborados con harinas de quinua y cañihua, mediante extrusión
Palabras clave:
análogo de carne, aislado de proteína de soya, extrusión de alta
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 perfil 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.
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Fernández-López, J., Viuda-Martos, M., & Pérez-Alvarez, J. A. (2021). Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product. Current Opinion in Food Science, 40, 26–32. https://doi.org/10.1016/J.COFS.2020.05.004
Ferreira Corrêa, P., da Silva, F. C., Ferreira, J. P., & Campos Guerra, J. (2023). Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties. Food Chemistry Advances, 3, 100354. https://doi.org/10.1016/j.focha.2023.100354
Flores, M., & Piornos, J. A. (2021). Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Science, 182, 108636. https://doi.org/10.1016/J.MEATSCI.2021.108636
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Herrero, A. M., de la Hoz, L., Ordóñez, J. A., Herranz, B., Romero de Ávila, M. D., & Cambero, M. I. (2008). Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Science, 80(3), 690–696. https://doi.org/10.1016/J.MEATSCI.2008.03.008
Hleap, J., & Rodriguez, G. (2015). Propiedades texturales y sensoriales de salchichas de tilapia roja (Oreochromis sp.) con adición de harina de chontaduro (Bactris gasipaes). Ingeniería y desarrollo, 33(2), 198-215. https://doi.org/10.14482/inde.33.2.6332
Huang, Q., Xiong, K., Wang, Y., Xiong, Z., Lu, H., Peng, L., Jin, W., Wang, W., Ni, L., & Wang, H. (2025). Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts. LWT, 215. https://doi.org/10.1016/j.lwt.2024.117268
Isaza Rengifo, J. M., Londoño Ramírez, L. M., Restrepo Molina, D. A., Cortes Rodríguez, M., & Suárez Mahecha, H. (2010). Producción y propiedades funcionales de plasma bovino hidratado en embutido tipo salchichón. Revista Colombiana de Ciencias Pecuarias, 23(2), 199-206. http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-06902010000200009
Kyriakopoulou, K., Dekkers, B., & van der Goot, A. J. (2019). Plant-Based Meat Analogues. Sustainable Meat Production and Processing (pp. 103–126). Elsevier. https://doi.org/10.1016/B978-0-12-814874-7.00006-7
Medina, W., Skurtys, O., & Aguilera, J. M. (2010). Study on image analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance. LWT - Food Science and Technology, 43(2), 238–246. https://doi.org/10.1016/J.LWT.2009.07.010
Meijer, G. W. (2025). Nutrition and food science & technology: Vital symbiosis for sustainable health. Future Foods, 11. https://doi.org/10.1016/j.fufo.2025.100593
Montero-Castillo, P. M., Acevedo-Correa, D., Jaimes-Morales, J., Montero-Castillo, P. M., Acevedo-Correa, D., & Jaimes-Morales, J. (2022). Vacuum frying optimization for sausages with added chickpea flour. Información Tecnológica, 33(3), 97–106. https://doi.org/10.4067/S0718-07642022000300097
Ospina Meneses, S. M., Restrepo Molina, D. A., & López Vargas, J. H. (2011). Derivados cárnicos como alimentos funcionales. Revista Lasallista de Investigación, 8(2), 163–172. http://www.redalyc.org/articulo.oa?id=69522607018
Ozturk, O. K., & Hamaker, B. R. (2023). Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients. Future Foods, 8, 100248. https://doi.org/10.1016/J.FUFO.2023.100248
Polizer Rocha, Y. J., Lorenzo, J. M., Barros, J. C., Baldin, J. C., & Trindade, M. A. (2019). Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage. British Poultry Science, 60(2), 139–145. https://doi.org/10.1080/00071668.2019.1568392
Ramos, M., Santolalla, S., Tarrillo, C., Tuesta, T., Jordán, O., & Silva, R. (2021). Physicochemical characteristics, texture, color and sensory attributes of commercial chicken sausages. Revista U.D.C.A Actualidad and Divulgacion Cientifica, 24(1). https://doi.org/10.31910/RUDCA.V24.N1.2021.1863
Schmidt, M. M., Dornelles, R. C. P., Vidal, A. R., Fontoura, A., Kubota, E. H., Mello, R. O., Kempka, A. P., & Demiate, I. M. (2017). Development of cooked and smoked chicken sausage with reduced sodium and fat. Journal of Applied Poultry Research, 26(1), 130–144. https://doi.org/10.3382/JAPR/PFW054
Shin, D. J., Lee, H. J., Lee, D., Jo, C., & Choe, J. (2020). Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils. Poultry Science, 99(5), 2811–2818. https://doi.org/10.1016/J.PSJ.2020.01.008
Sucasaca, A., Leon, A. M., & Medina, W. T. (2025). Inclusion of llaska (Cladophora crispata) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology. CYTA - Journal of Food, 23(1). https://doi.org/10.1080/19476337.2025.2499739
Torres, J., Acevedo, D., & Armesto, D. (2015). Análisis de la calidad bromatológica, microbiológica, sensorial y de textura de bollos de mazorca cocidos en ebullición. Revista ReCiTeIA, 14(2), 7-16. https://www.researchgate.net/publication/283352406
Torres, J., Gonzales, K., & Acevedo, D. (2015). Análisis del perfil de textura en frutas, productos cárnicos y quesos. Revista ReCiTeIA, 14(2), 63-75 https://www.researchgate.net/publication/283352303
Troy, D. J., & Kerry, J. P. (2010). Consumer perception and the role of science in the meat industry. In Meat Science (Vol. 86, pp. 214–226). https://doi.org/10.1016/j.meatsci.2010.05.009
Wan Rosli, W. I., Solihah, M. A., Aishah, M., Nik Fakurudin, N. A., & Mohsin, S. S. J. (2011). Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal, 18(2) 612-618. https://www.researchgate.net/publication/287225216
Watts, B. M., Ylimaki, G. L., Jeffery, L. E., & Elias, L. G. (1989). Basic sensory methods for food evaluation. 160. https://idl-bnc-idrc.dspacedirect.org/handle/10625/2844
Wong, K. M., Corradini, M. G., Autio, W., & Kinchla, A. J. (2019). Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties. Food Science & Nutrition, 7(2), 506–518. https://doi.org/10.1002/FSN3.824
Wu, H., Sakai, K., Zhang, J., & McClements, D. J. (2024). Plant-based meat analogs: color challenges and coloring agents. Food, Nutrition and Health 2024 1:1, 1(1), 1–19. https://doi.org/10.1007/S44403-024-00005-W
Wu, Y., & Guo, Q. (2025). Effect of whey protein on the formation, structure and gastrointestinal breakdown of quinoa flour-based composite gels. Food Hydrocolloids, 160, 110775. https://doi.org/10.1016/J.FOODHYD.2024.110775
Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M., & Purhagen, J. K. (2020). Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking. Foods, 9 (6), 772. https://doi.org/10.3390/foods9060772
Zúñiga, R. N., & Pedreschi, F. (2008). Kinetics of quality changes during frying. Advances in Deep-Fat Frying of Foods, 81–113. https://www.researchgate.net/publication/293633892_Kinetics_of_Quality_Changes_During_Frying
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
Bartolo, D. E. (2013). Propiedades nutricionales y antioxidantes de la cañihua (Chenopodium pallidicaule Aellen). Revista de Investigación Universitaria, 2(1), 47–53. https://revistas.upeu.edu.pe/index.php/riu/article/view/713
Bazile, D., Biaggi, M. C., & Jara, B. (2021). Quinoa’s Spreading at Global Level: State of the Art, Trends, and Challenges. Biology and Biotechnology of Quinoa: Super Grain for Food Security, 1–15. https://doi.org/10.1007/978-981-16-3832-9_1
Bertram, H. C., Aaslyng, M. D., & Andersen, H. J. (2005). Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study. Meat Science, 70(1), 75–81. https://doi.org/10.1016/J.MEATSCI.2004.12.002
Bolívar-Monsalve, J., Ramírez-Toro, C., Bolívar, G., & Ceballos-González, C. (2019). Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review. Trends in Food Science & Technology, 89, 100–109. https://doi.org/10.1016/J.TIFS.2019.05.011
Contardo, I., Parada, J., Leiva, A., & Bouchon, P. (2016). The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. Food Chemistry, 197, 353–358. https://doi.org/10.1016/J.FOODCHEM.2015.10.028
Fernández-López, J., Viuda-Martos, M., & Pérez-Alvarez, J. A. (2021). Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product. Current Opinion in Food Science, 40, 26–32. https://doi.org/10.1016/J.COFS.2020.05.004
Ferreira Corrêa, P., da Silva, F. C., Ferreira, J. P., & Campos Guerra, J. (2023). Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties. Food Chemistry Advances, 3, 100354. https://doi.org/10.1016/j.focha.2023.100354
Flores, M., & Piornos, J. A. (2021). Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Science, 182, 108636. https://doi.org/10.1016/J.MEATSCI.2021.108636
Gutierrez-Varas, M. A., & Siche, R. (2022). Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales. Manglar, 19(4), 379–389. https://doi.org/10.57188/MANGLAR.2022.048
Hermann, M. (2009). The impact of the European Novel Food Regulation on trade and food innovation based on traditional plant foods from developing countries. Food Policy, 34(6), 499–507. https://doi.org/10.1016/J.FOODPOL.2009.08.005
Herrero, A. M., de la Hoz, L., Ordóñez, J. A., Herranz, B., Romero de Ávila, M. D., & Cambero, M. I. (2008). Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Science, 80(3), 690–696. https://doi.org/10.1016/J.MEATSCI.2008.03.008
Hleap, J., & Rodriguez, G. (2015). Propiedades texturales y sensoriales de salchichas de tilapia roja (Oreochromis sp.) con adición de harina de chontaduro (Bactris gasipaes). Ingeniería y desarrollo, 33(2), 198-215. https://doi.org/10.14482/inde.33.2.6332
Huang, Q., Xiong, K., Wang, Y., Xiong, Z., Lu, H., Peng, L., Jin, W., Wang, W., Ni, L., & Wang, H. (2025). Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts. LWT, 215. https://doi.org/10.1016/j.lwt.2024.117268
Isaza Rengifo, J. M., Londoño Ramírez, L. M., Restrepo Molina, D. A., Cortes Rodríguez, M., & Suárez Mahecha, H. (2010). Producción y propiedades funcionales de plasma bovino hidratado en embutido tipo salchichón. Revista Colombiana de Ciencias Pecuarias, 23(2), 199-206. http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-06902010000200009
Kyriakopoulou, K., Dekkers, B., & van der Goot, A. J. (2019). Plant-Based Meat Analogues. Sustainable Meat Production and Processing (pp. 103–126). Elsevier. https://doi.org/10.1016/B978-0-12-814874-7.00006-7
Medina, W., Skurtys, O., & Aguilera, J. M. (2010). Study on image analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance. LWT - Food Science and Technology, 43(2), 238–246. https://doi.org/10.1016/J.LWT.2009.07.010
Meijer, G. W. (2025). Nutrition and food science & technology: Vital symbiosis for sustainable health. Future Foods, 11. https://doi.org/10.1016/j.fufo.2025.100593
Montero-Castillo, P. M., Acevedo-Correa, D., Jaimes-Morales, J., Montero-Castillo, P. M., Acevedo-Correa, D., & Jaimes-Morales, J. (2022). Vacuum frying optimization for sausages with added chickpea flour. Información Tecnológica, 33(3), 97–106. https://doi.org/10.4067/S0718-07642022000300097
Ospina Meneses, S. M., Restrepo Molina, D. A., & López Vargas, J. H. (2011). Derivados cárnicos como alimentos funcionales. Revista Lasallista de Investigación, 8(2), 163–172. http://www.redalyc.org/articulo.oa?id=69522607018
Ozturk, O. K., & Hamaker, B. R. (2023). Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients. Future Foods, 8, 100248. https://doi.org/10.1016/J.FUFO.2023.100248
Polizer Rocha, Y. J., Lorenzo, J. M., Barros, J. C., Baldin, J. C., & Trindade, M. A. (2019). Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage. British Poultry Science, 60(2), 139–145. https://doi.org/10.1080/00071668.2019.1568392
Ramos, M., Santolalla, S., Tarrillo, C., Tuesta, T., Jordán, O., & Silva, R. (2021). Physicochemical characteristics, texture, color and sensory attributes of commercial chicken sausages. Revista U.D.C.A Actualidad and Divulgacion Cientifica, 24(1). https://doi.org/10.31910/RUDCA.V24.N1.2021.1863
Schmidt, M. M., Dornelles, R. C. P., Vidal, A. R., Fontoura, A., Kubota, E. H., Mello, R. O., Kempka, A. P., & Demiate, I. M. (2017). Development of cooked and smoked chicken sausage with reduced sodium and fat. Journal of Applied Poultry Research, 26(1), 130–144. https://doi.org/10.3382/JAPR/PFW054
Shin, D. J., Lee, H. J., Lee, D., Jo, C., & Choe, J. (2020). Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils. Poultry Science, 99(5), 2811–2818. https://doi.org/10.1016/J.PSJ.2020.01.008
Sucasaca, A., Leon, A. M., & Medina, W. T. (2025). Inclusion of llaska (Cladophora crispata) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology. CYTA - Journal of Food, 23(1). https://doi.org/10.1080/19476337.2025.2499739
Torres, J., Acevedo, D., & Armesto, D. (2015). Análisis de la calidad bromatológica, microbiológica, sensorial y de textura de bollos de mazorca cocidos en ebullición. Revista ReCiTeIA, 14(2), 7-16. https://www.researchgate.net/publication/283352406
Torres, J., Gonzales, K., & Acevedo, D. (2015). Análisis del perfil de textura en frutas, productos cárnicos y quesos. Revista ReCiTeIA, 14(2), 63-75 https://www.researchgate.net/publication/283352303
Troy, D. J., & Kerry, J. P. (2010). Consumer perception and the role of science in the meat industry. In Meat Science (Vol. 86, pp. 214–226). https://doi.org/10.1016/j.meatsci.2010.05.009
Wan Rosli, W. I., Solihah, M. A., Aishah, M., Nik Fakurudin, N. A., & Mohsin, S. S. J. (2011). Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal, 18(2) 612-618. https://www.researchgate.net/publication/287225216
Watts, B. M., Ylimaki, G. L., Jeffery, L. E., & Elias, L. G. (1989). Basic sensory methods for food evaluation. 160. https://idl-bnc-idrc.dspacedirect.org/handle/10625/2844
Wong, K. M., Corradini, M. G., Autio, W., & Kinchla, A. J. (2019). Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties. Food Science & Nutrition, 7(2), 506–518. https://doi.org/10.1002/FSN3.824
Wu, H., Sakai, K., Zhang, J., & McClements, D. J. (2024). Plant-based meat analogs: color challenges and coloring agents. Food, Nutrition and Health 2024 1:1, 1(1), 1–19. https://doi.org/10.1007/S44403-024-00005-W
Wu, Y., & Guo, Q. (2025). Effect of whey protein on the formation, structure and gastrointestinal breakdown of quinoa flour-based composite gels. Food Hydrocolloids, 160, 110775. https://doi.org/10.1016/J.FOODHYD.2024.110775
Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M., & Purhagen, J. K. (2020). Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking. Foods, 9 (6), 772. https://doi.org/10.3390/foods9060772
Zúñiga, R. N., & Pedreschi, F. (2008). Kinetics of quality changes during frying. Advances in Deep-Fat Frying of Foods, 81–113. https://www.researchgate.net/publication/293633892_Kinetics_of_Quality_Changes_During_Frying
Publicado
2025-10-08
Cómo citar
Aviles , J., Leon , A., & Medina , W. (2025). Propiedades físicas de análogos de salchicha elaborados con harinas de quinua y cañihua, mediante extrusión. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 42(4), e254245. Recuperado a partir de https://produccioncientifica.luz.edu.ve/index.php/agronomia/article/view/44605
Número
Sección
Tecnología de Alimentos
Derechos de autor 2025 Wenceslao Medina Espinoza, Alicia Leon Tacca, Jordan Deiby Aviles Leon
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0.
