Effects of Buckwheat (Fagopyrum esculentum) Flour Addition on Physicochemical, Technological and Sensory Properties of Pork Sausages
Keywords:
buckwheat flour, chemical composition, meat products, protein additives, sausages, sensory qualityAbstract
Modern nutrition is constantly evolving, and researchers and producers in the food industry are continuously seeking ways to improve product quality. This study investigated the effects of substituting semi-fat pork meat with buckwheat flour (Fagopyrum esculentum) at six different inclusion levels (0g to 50g/500g batch) on the physicochemical, technological, and sensory properties of fresh pork sausages. The main objective was to identify the optimal replacement level that maximizes nutritional benefits while preserving consumer acceptability. Data are expressed as mean ± standard deviation (n = 3 replicates per sample), and statistically significant differences (p < 0.05) were identified by one-way ANOVA followed by Tukey's HSD post-hoc test. The results showed that increasing the buckwheat flour concentration produced statistically significant changes in the chemical profile (p < 0.05): the fat content decreased progressively (from 30% in Control to 16.6% in Sample 5), while the protein content increased (from 15% to 25.9%). A notable reduction in sodium chloride (from 3% to 1.8%) was also observed. From a technological perspective, the flour inclusion led to a decrease in the overall water content, suggesting a denser texture and potentially lower juiciness at high concentrations.Sensory evaluation indicated that moderate addition levels (specifically Sample N3 - 30g buckwheat) achieved the highest overall appreciation, being described as having a fine, uniform consistency, intense flavor, and good water holding capacity (WHC). Conversely, higher inclusion levels (N4 and N5) resulted in poor sensory qualities, characterized by a granular texture and a pronounced cereal aftertaste. In conclusion, buckwheat flour represents an effective strategy for developing healthier pork sausages by significantly improving their nutritional composition. However, these findings should be interpreted with caution given the limited sample size, and further studies with instrumental texture analysis and a larger consumer panel are recommended to confirm the optimal inclusion level of 30 g per 500 g batch.
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