Enhanced Nutritional Properties of Alternative Sausages through Processed Sacha Inchi (Plukenetia Volubilis L.) Substitution

Recent shifts in consumer behavior have heightened interest in healthier food products, pressuring the food industry to develop and research healthier products. Sacha inchi (SI) is an edible seed that is rich in healthy fats (ω-3, ω-6) and protein. Typically, the seeds are roasted prior to consumption. It has potential use in food for health. This study presents an alternative approach to utilizing SI as a fat replacer in meat products at 50% and 100% substitution levels, addressing a significant gap in the literature. While SI has been recognized for its nutritional value, its inherent bitterness and astringency necessitate processing modifications before application. The investigation examined different thermal processing methods (toasting at 120°C and 160°C, and roasting at 180°C) for reducing SI sensory limitations and enhancing its applicability in food systems. The research employed a systematic comparison of these thermal processing methods, analyzing physicochemical properties, protein content, fatty acid composition, and total fat content. Results demonstrated that 100% SI replacement enhanced emulsion meat quality and nutritional properties, specifically through increased protein content and polyunsaturated fatty acids, while reducing total fat content. Although both toasting and roasting techniques effectively reduced astringency, a distinctive taste and odor persisted, presenting an additional challenge in food product development. Further research is needed to address the persistent sensory challenges, while the findings provide valuable processing parameters for industry application and contribute to meeting growing consumer demand for healthier meat alternatives.