Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

Abstract

This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. AbstractIn Colombia, the production of red tilapia (Oreochromis sp) has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research was to analyze the influence of quinoa flour on the physicochemical properties, texture and oxidative stability during storage and sale of Frankfurter sausages made with red tilapia fillet waste when adding two concentrations of quinoa flour, 10 g/kg and 20 g/kg, and a control treatment with no quinoa flour. The sausages were vacuum packed and stored under refrigeration (2 °C ± 2 °C). The proximate chemical composition, pH, CIElab coordinates, lipid oxidation, water holding capacity, water binding ability and cooking yield were determined, along with an instrumental texture analysis for each of the sausages prepared. The addition of quinoa flour at a concentration of 10 g/kg presented the best water holding capacity, water binding ability, lighter coloration and cooking yield, as compared to the control sausage. By contrast, the sausages with 20 g/kg were harder and required greater effort to cut than the control (p < 0.05). The addition of quinoa flour increased fat oxidation after 6 days of monitoring. The addition of 10 g/kg of quinoa flour was the best concentration for the production of sausages made with red tilapia fillet waste, which represents a new alternative for hydro-biological-origin foodstuffs.Keywords: Aquaculture; Nutrition; Fishing industry; Fish products; Non-meat extenders. ResumoNa Colômbia, a produção de tilápia vermelha (Oreochromis sp.) tem alcançado avanços importantes no últimos anos. A tilápia é um recurso hidrobiológico que gera resíduos a partir do seu filetamento, os quais podem ser usados na fabricação de produtos pesqueiros. O objetivo desta pesquisa foi analisar a influência da farinha de quinoa nas propriedades físico-químicas, na textura e na estabilidade oxidativa ao usar duas concentrações de farinha de quinoa, 10 g/kg e 20 g/kg, além de um tratamento controle sem adição de farinha de quinoa, em salsichas tipo Frankfurt feitas com resíduos do filetamento de tilápia vermelha, durante a sua armazenagem e comercialização. As salsichas foram embaladas a vácuo e armazenadas sob refrigeração (2 °C ± 2 °C). Foi determinada a composição centesimal, o valor de pH, as coordenadas de CIElab, a oxidação lipídica, a capacidade de retenção de água, a capacidade de absorção de água e o rendimento no cozimento, além de uma análise instrumental da textura para cada uma das salsichas. A salsicha com adição de farinha de quinoa a uma concentração de 10 g/kg apresentou os melhores valores na capacidade de retenção de água, na capacidade de absorção de água, na coloração mais clara e no rendimento no cozimento, qu...

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

“…Troutt et al [101] found that the addition of three-ingredient combinations of Polydextrose ® , potato starch and either sugar beet, oat or pea fibre reduced cohesiveness of beef patties. While quinoa flour had no noticeably effect on the cohesiveness value of frankfurter sausage [90]. The more supplementation of MPP in the Chinese sausage, the lower the value of cohesiveness (p < 0.05) because gelling was formed at higher concentration.…”

“…The higher concentration of MPP added, the lower springiness value obtained. Zapata and Pava [90] reported that quinoa flour supplementation had no significant influence on the springiness of frankfurter sausage. Whereas the higher MPP concentration negatively affected the springiness of Chinese sausage samples because of the gelling characteristic [12].…”

“…Moreover, the protein isolate from pea can enhance cod sausage colour towards higher b*(yellowness) depending on ingredient mixtures and their concentrations [5]. Likewise, the addition of quinoa flour in frankfurter sausage significantly increased colour intensity of the product [90]. On the contrary, the resistance starch addition had no influence on the sausage colour [91].…”

Effect of Incorporating Orange Maize Flour into Beef Sausage and Its Associated Quality Attributes

“…OMF, which contains a higher quantity of carbohydrate, resulted in increasing carbohydrate content as the OMF content increased. Quinoa flour led to an increase in carbohydrate content and a decrease in moisture in sausages that were prepared with tilapia fillet waste (Zapata and de la Pava, 2018).…”

Efecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua

“…Sin embargo, el aporte calórico y el contenido de grasas adicionadas, generalmente, en altos porcentajes, necesarias para lograr una buena emulsificación de la masa muscular, reducen su aceptabilidad. Otros autores, como Hleap & Rodríguez (2018), para salchichas elaboradas a partir de filetes de tilapia roja, obtuvieron un contenido de 2,64 -2,70g/kg de lípidos; Granados-Conde et al (2013), para salchichas fabricadas a partir de carne roja de atún, de 8,2g/kg de lípidos; Cabello et al (2005), para salchichas hechas con pescado obtenido de la fauna acompañante de la captura de camarón, de 3,0g/kg de lípidos y Reddy et al (2020), para salchichas adicionadas con aislados proteicos obtenidos del fileteado del Pangas (Pangasius hypophthalmus), de 5,25g/mg de lípidos. Se puede inferir que, aunque son valores bajos comparados con una salchicha comercial elaborada a partir de pescado (7,4g/ kg), adquirida en una tienda especializada en productos alimenticios de origen hidrobiológico de la ciudad de Cali, Colombia, siguen siendo altos.…”