Browsing by Author "Yugsi Pangol, Lizbeth Alexandra"

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    Reemplazo de proteína cárnica por proteínas alternativas no cárnicas, para la elaboración de embutidos escaldados
    (Universidad de Cuenca, 2025-09-03) Yugsi Pangol, Lizbeth Alexandra; Astudillo Segovia, Servio Rodrigo
    This research project aimed to develop a non-meat Vienna-type sausage using alternative proteins such as soy and egg albumin, addressing the growing demand for healthier, more sustainable foods aligned with modern dietary trends. Several formulations were developed and evaluated through sensory analysis using consumer surveys, selecting the sample with the highest acceptance. Based on this preferred formulation, bromatological, microbiological, and economic analyses were carried out to validate its feasibility as an alternative to traditional meat-based sausages. The results showed that the selected sample presented a superior nutritional profile, with higher protein content and lower fat content compared to the pork-based counterpart, while also meeting current food safety regulations. Regarding preservation, complementary strategies were applied to improve the product’s microbiological and sensory stability, achieving an appropriate shelf life under refrigerated conditions. Finally, the cost analysis revealed a significant reduction in production costs compared to the traditional formulation, reinforcing its industrial feasibility. In summary, this study demonstrates that it is possible to develop a scalded sausage based on non-meat proteins with competitive quality, safety, functionality, and cost, confirming its potential as an innovative food product for the current market.