Otimização de mortadela elaborada com carne mecanicamente separada de tilápia do Nilo (Oreochromis niloticus) e saponina de quinoa

Abstract

This study investigated the development and optimization of a mortadella-type product formulated with Mechanically Separated Meat (MSM) from Nile tilapia, combined with cassava starch and quinoa saponin, with the aim of identifying a composition that is both technologically viable and functionally balanced. The research was supported by the rapid growth of Brazilian aquaculture, the need to improve the use of fish-processing by-products, and the search for alternative ingredients capable of enhancing the technological, nutritional and sensory properties of emulsified meat products. Tilapia MSM, due to its high protein content and low cost, represents a promising raw material for innovative food applications, while quinoa saponin stands out for its emulsifying, surfactant and antioxidant properties. A mixture design was applied to evaluate different proportions of starch and saponin, allowing the assessment of their effects on physicochemical parameters such as pH, water activity (Aw), water-holding capacity (WHC), instrumental color, and centesimal composition. The formulations tested revealed important trends, demonstrating that proportional variations of both components directly influenced product luminosity, yellow color intensity and emulsion behavior, highlighting the sensitivity of the meat matrix to compositional changes. Results indicated that pH and Aw remained within expected ranges for cooked emulsified products, with no significant deviations among formulations. Water-holding capacity was influenced by the interaction between starch and saponin, suggesting that the balance between these ingredients plays a key role in structuring the matrix. In the color analysis, formulations with higher saponin levels presented more intense yellow coloration, while more balanced mixtures displayed intermediate values suitable for processing. Based on statistical modeling, response surface analysis and the global desirability function, it was possible to determine the formulation that best met the technological parameters established. The optimized formulation showed satisfactory performance in all evaluated criteria, including emulsion stability, nutritional composition and compliance with legal standards for mortadella-type products. In conclusion, the incorporation of quinoa saponin at appropriate levels contributes positively to the emulsion stability, texture and nutritional value of tilapia mortadella. The study demonstrates that combining tilapia MSM with functional plant-derived ingredients offers a promising and sustainable alternative for developing innovative fish-based products aligned with current consumer demands for foods with higher added value and lower environmental impact.