Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
Dautova A. Amirkhanov K. Baytukenova S. Nurymkhan G. Assirzhanova Z. Atambayeva Z. Baytukenova S. Ashakayeva R. Kambarova A.
2024Informa Healthcare
Cogent Food and Agriculture
2024#10Issue 1
This study investigates the use of quinoa flour (QF), in both dry (WQF) and hydrated (HWQF) forms, as an innovative ingredient in emulsified sausage formulations. The focus is on its influence on physicochemical aspects, oxidative stability, sensory qualities, and nutritional value. HWQF-enhanced emulsions exhibited exceptional water-holding capacities (82.56%) compared to WQF (79.84%) and control samples (53.45%). Quinoa flour also improved emulsion stability, indicated by reduced expressible fluid and fat. PCA analysis showed that quinoa positively impacted taste, texture, juiciness, and overall acceptability, particularly in HWQF sausages, without significantly altering the fatty acid profile. The study underscores quinoa’s potential as a health-promoting and sustainable meat binder alternative. Future research directions include assessing long-term storage effects, consumer acceptance, and the impact of different quinoa varieties, aiming to enhance the commercial and environmental appeal of quinoa-enriched meat products for health-conscious markets.
Agriculture and Food , emulsified cooked sausage , Food Additives & Ingredients , Food Engineering , meat products , Pseudocereal , white quinoa
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Department of Food Technology, Shakarim University, Semey, Kazakhstan
Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
Department of Technology and Standardization, Kazakh University of Technology and Business, Astana, Kazakhstan
Department of Applied Biology, Alikhan Bokeikhan University, Semey, Kazakhstan
Department of Food Technology
Department of Food Technology and Processing Products
Department of Technology and Standardization
Department of Applied Biology
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