Elaboração e caracterização físico-química e sensorial de linguiça de frango híbrida

Abstract

The growing interest in more sustainable food systems and flexitarian diets has driven the development of hybrid products combining animal- and plant-based ingredients. In this context, hybrid meat products emerge as a promising alternative to reduce meat consumption without compromising sensory and nutritional attributes. Thus, this study aimed to develop and characterize hybrid chicken sausages produced with partial replacement of animal protein by soy and pea proteins. Five replacement levels (0%, 12.5%, 25%, 37.5%, and 50%) were evaluated through physicochemical, technological, and sensory analyses. The analyses included proximate composition, pH, cooking weight loss, instrumental color, lipid oxidation (TBARS), texture profile, and sensory evaluation using focus groups. The results demonstrated that the incorporation of plant proteins was technologically feasible, maintaining physicochemical and nutritional parameters compatible with the standards expected for fresh sausages. Overall, the formulations showed adequate composition, maintaining protein content above the minimum level established by Brazilian legislation for fresh sausages (12%), even at the highest replacement levels. No significant changes were observed in proximate composition, pH, cooking loss, or oxidative stability among treatments, especially in formulations containing pea protein, indicating good technological stability during 60 days of frozen storage. Instrumental texture results showed that high levels of plant protein substitution (50%) reduced parameters such as hardness, cohesiveness, and chewiness, demonstrating a structural impact on the meat matrix. In contrast, formulations with up to 25% substitution maintained textural characteristics closer to the control sample, preserving adequate firmness and juiciness. In the sensory evaluation, the formulation with 25% substitution showed the best balance between meat identity and plant incorporation. This sample was described as “firm,” “juicy,” “wellseasoned,” and with the “typical chicken sausage flavor preserved.” In contrast, the 37.5% and 50% formulations showed greater perception of residual plant flavor and partial loss of the typical sensory identity of meat products. The study demonstrates that partial replacement of animal protein with plant proteins represents a promising strategy for developing more sustainable hybrid products aligned with flexitarian trends and the clean label concept. Among the evaluated levels, approximately 25% substitution proved to be the most strategic, combining technological stability, nutritional maintenance, and better sensory acceptance.