289: Effect of Sacha Inchi (Plukenetia Volubilis) Meal Addition on Chicken Frankfurter Sausage Nutritional Properties and Sensory Evaluation

Introduction

Most frankfurter sausages are made with high-fat red meat, increasing risks of obesity and metabolic syndromes. Replacing red meat with low-fat chicken breast can reduce these risks. Sacha inchi meal (SIM), rich in proteins and phenolic compounds, enhances the amino acid content and improve composition of chicken frankfurter sausages (CFS). Phenolic compounds has antimicrobial and enzymatic inhibition ability to extending shelf life. This study shown the effect of SIM on the nutritional and storage properties of CFS and determines the optimal SIM addition ratio through sensory evaluation. The aim to develop a healthier frankfurter sausage that aligns with health dietary preferences and health demands.

Methods

This study determined the proximate composition of SIM using A.O.A.C.(1990) Official methods., HPLC-MS for amino acid profiling, and LC-MS-MS for untargeted metabolomics. Accelerated shelf life testing assessed CFS stability, while texture analysis and sensory evaluation identified the optimal SIM addition ratio.

Results

Proximate analysis revealed that SIM contains 53.68 ± 0.30% crude protein. Amino acid analysis showed that adding SIM increased the total amino acid content of CFS from 885.36 to 1543.64 mg/g and optimized its composition. Untargeted metabolomics analysis identified SIM as rich in phenolic compounds, suggesting antimicrobial and enzymatic inhibition properties, potentially extending shelf life. This aligns with accelerated shelf life test results, where the total viable count in the SIM-added group was lower than the control group. As the SIM addition ratio increased, CFS hardness (1202.00 g to 4868.10 g), cohesiveness (0.52 to 0.70), and chewiness (65.87 mJ to 325.06 mJ) also rose. Sensory evaluation showed the 3.125% SIM group achieved the highest scores in appearance (6.15), texture (5.93), flavor (6.55), aroma (6.10), juiciness (5.58), elasticity (5.75), and overall preference (5.85), suggesting SIM addition affects CFS juiciness and palatability.

Significance

The results of this study indicate that SIM can improve the amino acid composition and content of CFS while extending its shelf life. Sensory evaluation results revealed that the experimental group with 3.125% SIM addition was the most favored by panelists, suggesting that SIM-CFS has commercialization potential and provides a new direction for the development of functional foods.

Authors: Wei-Chen Hsu, Huei-Rong Guo, Jing-Ru Pan, Ying-Che Huang, Mei-Ling Tsai, Chen-Che Hsieh*