Sustitutos parciales de proteínas en la elaboración de salchichas

The partial substitution of animal proteins with alternative protein sources in the formulation of processed meats such as sausages improves the nutritional profile of the product by reducing the content of processed meat. Among the most commonly used plant-based sources are flours derived from legumes, cereals, and pseudocereals, particularly soy, millet, and buckwheat flours, due to their high protein content and functional properties favorable to the meat matrix. Regarding alternative animal-based sources, insect flour has emerged as a high biological value ingredient, characterized by its high protein concentration. However, most developments have focused on plant-based ingredients due to their greater consumer acceptance and availability. Conventional sausage formulations include sodium nitrite as a preservative and antioxidant; however, this compound may promote the formation of N-nitrosamines, which are associated with potential carcinogenic effects. In addition, these products often present high levels of saturated fats and sodium, both of which are risk factors for cardiovascular and metabolic diseases. Several studies support the fact that the partial replacement of animal proteins with alternative sources represents an effective reformulation strategy, enabling nutritional improvement without compromising the physicochemical properties or sensory quality of the final product. This intervention also contributes to the reduction of saturated lipids and sodium levels, while complying with quality and food safety standards established by current regulations. Overall, this strategy is positioned as an effective response to the growing market demand for healthier meat products

• Autor principal: Sánchez Villavicencio, María Elizabeth (author)
• Format: bachelorThesis
• Publicat: 2025
• Matèries: legumbres; Cereales; Pseudocereales; Cárnicos procesados; Embutido; Nutricionales
• Accés en línia: http://dspace.utb.edu.ec/handle/49000/18202