Sustitutos parciales de proteínas en la elaboración de salchichas
| dc.contributor.advisor | García Vásquez, Guillermo Enrique | |
| dc.contributor.author | Sánchez Villavicencio, María Elizabeth | |
| dc.date.accessioned | 2025-05-06T13:47:10Z | |
| dc.date.available | 2025-05-06T13:47:10Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/18202 | |
| dc.description | 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 | es_ES |
| dc.description | 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 | es_ES |
| dc.description.abstract | La sustitución parcial de proteínas animales por proteínas provenientes de fuentes alternativas en la formulación de embutidos, como las salchichas, mejora el perfil nutricional del producto al reducir el contenido de carne procesada. Entre las fuentes vegetales más utilizadas destacan las harinas derivadas de leguminosas, cereales y pseudocereales, especialmente la harina de soya, mijo y trigo sarraceno, por su elevado contenido proteico y sus propiedades funcionales favorables para la matriz cárnica. En cuanto a fuentes animales alternativas, la harina de insectos ha emergido como una opción con alto valor biológico, caracterizado por su elevada concentración proteica, aunque la mayoría de desarrollos se han centrado en ingredientes de origen vegetal debido a su mayor aceptación y disponibilidad. Las formulaciones convencionales de salchichas incluyen nitrito de sodio como conservante y antioxidante; sin embargo, este compuesto puede favorecer la formación de N-nitrosaminas, asociadas a un potencial efecto carcinogénico. Además, estos productos suelen presentar altas concentraciones de grasas saturadas y sodio, factores de riesgo vinculados con enfermedades cardiovasculares y metabólicas. Diversos estudios respaldan que la sustitución parcial de proteínas animales por fuentes alternativas representa una estrategia eficiente de reformulación, permitiendo mejorar el perfil nutricional sin comprometer las propiedades fisicoquímicas ni la calidad sensorial del producto final. Esta intervención contribuye a reducir los niveles de lípidos saturados y sodio, cumpliendo a su vez con los parámetros de calidad y seguridad alimentaria establecidos por la normativa vigente. En conjunto, esta estrategia se posiciona como una respuesta efectiva a la creciente demanda del mercado por productos más saludables | es_ES |
| dc.format.extent | 46 P. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | legumbres | es_ES |
| dc.subject | Cereales | es_ES |
| dc.subject | Pseudocereales | es_ES |
| dc.subject | Cárnicos procesados | es_ES |
| dc.subject | Embutido | es_ES |
| dc.subject | Nutricionales | es_ES |
| dc.title | Sustitutos parciales de proteínas en la elaboración de salchichas | es_ES |
| dc.type | bachelorThesis | es_ES |
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