Avaliação da estabilidade físico-química e microbiológica de mortadelas enriquecidas com farinha de quinoa durante o armazenamento
Palavras-chave:
armazenamento refrigerado, embutidos, farinha de quinoa, segurança alimentar, produtos cárneosResumo
A reformulação de produtos cárneos permite incorporar ingredientes funcionais com valor nutricional e tecnológico. Nesse contexto, a farinha de quinoa representa uma alternativa para melhorar a estabilidade das emulsões cárneas devido ao seu teor proteico e à sua capacidade de retenção de água. O objetivo foi avaliar as características físico-químicas e microbiológicas de uma mortadela elaborada com farinha de quinoa durante o armazenamento refrigerado. Foi elaborada uma formulação base com adição de 10% de farinha de quinoa e avaliadas três repetições independentes em cinco períodos de armazenamento: 0, 15, 30, 45 e 60 dias. Foram determinados os teores de umidade, proteína, gordura e cinzas, além das contagens de aeróbios mesófilos, fungos, leveduras, Escherichia coli, Staphylococcus aureus e Salmonella spp. Os resultados mostraram que o teor de proteína manteve-se entre 12,00 e 12,79%, enquanto a umidade aumentou de 54,83 para 59,30%. Os aeróbios mesófilos apresentaram um comportamento variável, com aumento no 15º dia e posterior redução por volta dos dias 30 e 45. Não foi detectada a presença de E. coli nem de Salmonella spp., e os valores de S. aureus, fungos e leveduras permaneceram sob controle. Conclui-se que a mortadela com farinha de quinoa manteve estabilidade físico-química e microbiológica sob refrigeração.
Downloads
Referências
Ciobanu, M.-M., Manoliu, D.-R., Ciobotaru, M. C., Flocea, E.-I., & Boișteanu, P.-C. (2025). Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception. Foods, 14(9), 1459. https://doi.org/10.3390/foods14091459
Dautova, A., Amirkhanov, K., Baytukenova, S., Nurymkhan, G., Assirzhanova, Z., Atambayeva, Z., Baytukenova, S., Ashakayeva, R., & Kambarova, A. (2024). Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation. Cogent Food & Agriculture, 10(1), 2426612. https://doi.org/10.1080/23311932.2024.2426612
Dussan-Sarria, S., Cruz-Noguera, R. E. D. l., & Godoy, S. P. (2019). Estudio del Perfil de Aminoácidos y Análisis Proximal de Pastas Secas Extruidas a Base de Harina de Quinua y Harina de Chontaduro. Información Tecnológica, 30(6), 93-100. https://doi.org/10.4067/S0718-07642019000600093
FAO. (2024). Meat Market Review: Overview of Global Market Developments in 2023. FAO. https://openknowledge.fao.org/server/api/core/bitstreams/ae4eb1ec-613d-478c-8361-c9bdba1df559/content
Fernández-Diez, A., Caro, I., Castro, A., Salvá, B. K., Ramos, D. D., & Mateo, J. (2016). Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage. Journal of Food Science, 81, C1891-1898. https://doi.org/10.1111/1750-3841.13393
Fernández-López, J., Lucas-González, R., Roldán-Verdú, A., Viuda-Martos, M., Sayas-Barberá, E., Ballester-Sánchez, J., Haros, C. M., & Pérez-Álvarez, J. A. (2020). Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods, 9(3), 274. https://doi.org/10.3390/foods9030274
Fernández-López, J., Lucas-González, R., Viuda-Martos, M., Sayas-Barberá, E., Ballester-Sánchez, J., Haros, C. M., Martínez-Mayoral, A., & Pérez-Álvarez, J. A. (2020). Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer. Food Chemistry, 310, 125936. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125936
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
Frank, S. M., Jaacks, L. M., Batis, C., Vanderlee, L., & Taillie, L. S. (2021). Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States. International Journal of Environmental Research and Public Health, 18(1), 357. https://doi.org/10.3390/ijerph18010357
Gao, Y., Zhao, Y., Yao, Y., Chen, S., Xu, L., Wu, N., & Tu, Y. (2024). Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance. Food Chemistry, 447, 138982. https://doi.org/10.1016/j.foodchem.2024.138982
García Salcedo, Á., Torres Vargas, O., & Figueroa López, K. (2018). Quinoa and Amaranth as Protein Source in the Elaboration of a Cooked Ham-Type Meat Analog. Advance Journal of Food Science and Technology, 16, 273-279. https://doi.org/10.19026/ajfst.16.5967
Gutierrez-Varas, M., & Siche, R. (2022). Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales. Manglar, 19, 379-389. https://doi.org/10.57188/manglar.2022.048
Hleap Zapata, J. I., Burbano Portillo, M. Y., & Mora Vera, J. M. (2017). Evaluación fisicoquímica y sensorial de salchiichas con inclusión de harina de quinua (chenopodium quinoa w.). Biotecnología en el Sector Agropecuario y Agroindustrial, 15(2), 61-71. https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/594
Instituto Ecuatoriano de Normalización. (2012). Norma Técnica Ecuatoriana NTE. Carne y productos cárnicos. Salchichas. Requisitos. (1° ed.) NTE INEN 1338:93. Quito. INEN.
Jiménez-Edeza, M., Castillo-Burgos, M., Germán-Báez, L. J., & Castañeda-Ruelas, G. M. (2020). Bulk sales of cold cuts and sausages: a marketing trend associated to the risk of foodborne diseases in Culiacan, Mexico. Revista Mexicana de Ciencias Pecuarias, 11(3), 848-858. https://doi.org/10.22319/rmcp.v11i3.5274
Kucharska, A., Sińska, B. I., Panczyk, M., Samel-Kowalik, P., Szostak-Węgierek, D., Raciborski, F., Samoliński, B., & Traczyk, I. (2025). Adherence to Dietary Recommendations for Red and Processed Meat in Poland: Insights from the 2017–2020 National Nutrition Survey. Nutrients, 17(5), 790. https://doi.org/10.3390/nu17050790
Kumari, S., Alam, A. N., Hossain, M. J., Lee, E.-Y., Hwang, Y.-H., & Joo, S.-T. (2024). Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods, 13(1), 108. https://doi.org/10.3390/foods13010108
Kurćubić, V., Stajić, S., Miletić, N., & Stanišić, N. (2022). Healthier Meat Products Are Fashionable—Consumers Love Fashion. Applied Sciences, 12(19), 10129. https://doi.org/10.3390/app121910129
Latimer, G. W. (ed.). (2023). Official Methods of Analysis: 22nd Edition. AOAC INTERNATIONAL / Oxford University Press. https://doi.org/10.1093/9780197610145.002.001
Özer, C. O., & Seçen, S. M. (2018). Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. Food Science and Technology, 38(1), 1-7. https://doi.org/10.1590/fst.36417
Pellegrini, M., Lucas-González, R., Sayas-Barberá, E., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2018). Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CyTA - Journal of Food, 16(1), 1079-1088. https://doi.org/10.1080/19476337.2018.1525433
Pereira, E., Encina-Zelada, C., Barros, L., Gonzales-Barron, U., Cadavez, V., & C.F.R. Ferreira, I. (2019). Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food Chemistry, 280, 110-114. https://doi.org/10.1016/j.foodchem.2018.12.068
Rodrigues, S. S. Q., Vasconcelos, L., Leite, A., Ferreira, I., Pereira, E., & Teixeira, A. (2023). Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods, 12(15), 2962. https://doi.org/10.3390/foods12152962
Sayas-Barberá, E., Valero-Asencio, M. M., Navarro Rodríguez-Vera, C., Fernández-López, J., Haros, C. M., Pérez-Álvarez, J., & Viuda-Martos, M. (2021). Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage. Foods, 10(12). https://doi.org/10.3390/foods10123080
Sych, J., Kaelin, I., Gerlach, F., Wróbel, A., Le, T., FitzGerald, R., Pestoni, G., Faeh, D., Krieger, J.-P., & Rohrmann, S. (2019). Intake of Processed Meat and Association with Sociodemographic and Lifestyle Factors in a Representative Sample of the Swiss Population. Nutrients, 11(11), 2556. https://doi.org/10.3390/nu11112556
Vargas Zambrano, P., Riera González, G., & Cruz Viera, L. (2019). Quinoa as gelling agent in a mortadella formulation. International Food Research Journal, 26(3), 1069-1077. https://www.researchgate.net/publication/335574258_Quinoa_as_gelling_agent_in_a_mortadella_formulation
Downloads
Publicado
Edição
Seção
Licença
Copyright (c) 2026 Reni Danilo Vinocunga-Pillajo, Carlos Alfonso Sánchez-Vallejo, Aida Salomé Romero-Vistín
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
