Peres Natália da Silva Leitão, Bortoluzzi Leticia Cabrera Parra, Reitz Cardoso Flávia Aparecida, Fuchs Renata Hernandez Barros, Brito Nathália Letícia Hernandez, Trelha Sahra Gadia, Marques Leila Larisa Medeiros, Oliveira Anielle de, Bona Evandro, Droval Adriana Aparecida
Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
J Food Sci. 2025 Jun;90(6):e70314. doi: 10.1111/1750-3841.70314.
This study explored the partial substitution of cassava starch with Peruvian maca flour in mortadella formulations, aiming to develop a healthier, clean-label meat product by increasing antioxidant activity and reducing synthetic additives. Formulations with varying proportions of cassava starch and maca flour were evaluated for their physicochemical properties. Significant differences were observed in pH, water-holding capacity (WHC), and color, with 100% cassava starch yielding the highest WHC and 100% maca flour producing a more intense yellow hue (higher b* value). Based on optimization, the 25% cassava starch and 75% maca flour formulation were selected for shelf-life analysis. Over 90 days, this formulation maintained stable pH (6.43 ± 0.02), WHC (90.7 ± 0.5%), and color parameters (L*, a*, b*), and lipid oxidation remained below the critical TBARS limit of 2.0 mg MDA kg, demonstrating good oxidative stability (1.38 ± 0.04 mg MDA kg at 90 days). Color differences (ΔE ≈ 2.5) were perceptible but did not compromise consumer acceptance. Flash profile sensory analysis found no significant differences in sensory attributes between samples with and without synthetic antioxidants. Consumer testing using a 9-point hedonic scale yielded average scores above 7.0 for appearance, flavor, and overall acceptance, indicating high acceptance. These results support using maca flour as a natural antioxidant and functional starch substitute, offering a viable strategy for cleaner-label, health-oriented meat products.
本研究探讨了在意大利熟香肠配方中用秘鲁玛咖粉部分替代木薯淀粉，旨在通过提高抗氧化活性和减少合成添加剂来开发一种更健康、标签清洁的肉类产品。对含有不同比例木薯淀粉和玛咖粉的配方进行了理化性质评估。在pH值、持水能力（WHC）和颜色方面观察到显著差异，100%木薯淀粉的持水能力最高，100%玛咖粉产生更强烈的黄色调（更高的b值）。基于优化，选择了25%木薯淀粉和75%玛咖粉的配方进行保质期分析。在90多天的时间里，该配方保持了稳定的pH值（6.43±0.02）、持水能力（90.7±0.5%）和颜色参数（L、a*、b*），脂质氧化仍低于2.0 mg MDA kg的关键硫代巴比妥酸反应物（TBARS）限值，显示出良好的氧化稳定性（90天时为1.38±0.04 mg MDA kg）。颜色差异（ΔE≈2.5）是可察觉的，但不影响消费者接受度。快速轮廓感官分析发现，添加和未添加合成抗氧化剂的样品在感官属性上没有显著差异。使用9分享乐量表进行的消费者测试显示，外观、风味和总体接受度的平均得分均高于7.0，表明接受度较高。这些结果支持将玛咖粉用作天然抗氧化剂和功能性淀粉替代品，为标签更清洁、以健康为导向的肉类产品提供了一种可行策略。
