Evaluation of the physicochemical and microbiological stability of mortadellas enriched with quinoa flour during storage
Keywords:
refrigerated storage, sausages, quinoa flour, food safety, meat productsAbstract
The reformulation of meat products allows for the incorporation of functional ingredients with nutritional and technological value. In this context, quinoa flour represents an alternative for improving the stability of meat emulsions due to its protein content and water-retention capacity. The objective was to evaluate the physicochemical and microbiological characteristics of mortadella made with quinoa flour during refrigerated storage. A base formulation was prepared with the addition of 10% quinoa flour, and three independent replicates were evaluated over five storage periods: 0, 15, 30, 45, and 60 days. Moisture, protein, fat, and ash content were determined, in addition to counts of mesophilic aerobes, molds, yeasts, Escherichia coli, Staphylococcus aureus, and Salmonella spp. The results showed that protein content remained between 12.00 and 12.79%, while moisture increased from 54.83% to 59.30%. Mesophilic aerobes showed variable behavior, increasing on day 15 and subsequently decreasing around days 30 and 45. E. coli and Salmonella spp. were not detected, and S. aureus, mold, and yeast levels remained within control. It is concluded that the mortadella made with quinoa flour maintained physicochemical and microbiological stability under refrigeration.
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