Otimização e caracterização de formulação de mortadela de tilápia do nilo com adição de saponina de quinoa

Abstract

The state of Paraná is among the largest national producers of Nile tilapia, and this increase is driving the industrialization of innovative food formulations capable of meeting the demand for healthy and sustainable alternatives using natural ingredients. Saponin, a bioactive organic compound found in several plants such as oats, beans, chickpeas, peas, and quinoa, has diuretic, antimicrobial, surfactant, and tensioactive properties. This study, developed in two phases, began with the optimization through an experimental design of the mixture of the fish mortadella formulation, with cassava starch and quinoa saponin as independent variables. Seven formulations were generated, including repetitions at the central point (p < 0.05). There was no statistical variation for the analyses of pH (6.21 to 6.39), instrumental texture, and aW (0.96). The formulation with 100% quinoa saponin (F2) replacing starch differed from the others, presenting a lower water retention capacity (WRC) (83.38 g 100-1), lower value for luminosity (L* = 63.60) and higher value for chromatid b* (17.63), indicating a tendency towards yellow color. The chromatid color a* (4.46 to 5.45) maintained the same significant mean. It was identified that the mortadella composition consisted of an overall desirability of 72.046%, and the optimum operating point of the input variables for the best mixture allowed the optimization of a formulation containing 80% cassava starch and 20% quinoa saponin - optimized formulation (OP). In the second phase, FO was subjected to sensory analysis and centesimal composition. During 60 days, physicochemical characteristics and lipid oxidation were evaluated. FO was compared with formulations F1 (100% cassava starch) and F2 (100% quinoa saponin). FO showed good sensory acceptance with a score of 7.37 for the overall evaluation, and 63.57 g.100-1 of moisture, 3.21 g 100-1 of ash, 13 g 100-1 of protein, and 9.98 g 100-1 of lipids. The pH (6.38 to 6.54) remained stable for both formulations during the 60 days. The CRA values for FO (93.42%) and F1 (92.54%) remained higher compared to the value of F2 (90.12%) throughout the days. For all samples aW there was no significant variation present (0.97 and 0.98). In the color analysis, the L* value remained stable, and F2 presented the lowest luminosity (L* = 66.09) on day 60. The values for a* were more consistent during storage (5.46 to 6.65 at 60 days). For the b* chromatid, they remained more accentuated for F2 (17.45 at 60 days). In the results of lipid oxidation, FO and F2 presented the best average values during storage, with 2.55 and 2.35 mg MDA kg-1, respectively, differing from F1 (2.96 mg MDA kg-1), suggesting that the addition of quinoa saponin positively interfered with the antioxidant activity. For the parameters evaluated in texture, hardness (5.86 to 6.98 N for 24.90 to 28.19 N), gumminess (512.33 to 606.82 N for 1955.99 to 2350.89 N), and chewiness (495.36 to 574.99 N m-1 for 1851.21 to 2256.24 N m-1) showed increased values at 60 days. It is concluded that FO presented positive physicochemical and sensory parameters, indicating the importance of optimizing and innovating in the processing of meat products with the application of promising ingredients.