Keywords:

Alpaca sausage

Extender

Antioxidant capacity

Oxidation

Capacidad antioxidante y oxidación lipídica de salchichas de alpaca con quinua roja cocidas

por Sous Vide

Antioxidant capacity and lipid oxidation of alpaca sausages with red quinoa cooked sous vide

Capacidade antioxidante e oxidação lipídica de salsichas de alpaca com quinoa vermelha cozida

sous vide

Marienela Calsin-Cutimbo*

Juan Marcos Aro-Aro

Nury Yaneth Mayta-Barrios

Rev. Fac. Agron. (LUZ). 2025, 42(3): e254241

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n3.XII

Food technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela.

Escuela Profesional de Ingeniería Agroindustrial, Facultad

de Ciencias Agrarias, Universidad Nacional del Altiplano de

Puno, Perú.

Received: 15-05-2025

Accepted: 31-07-2025

Published: 04-09-2025

Abstract

Currently, sausage consumption has been linked to health

problems due to its high fatty acid and cholesterol content, forcing

the use of low-fat meats, natural antioxidants, extenders, and new

processing technologies to maintain its nutritional properties and

reduce oxidation. The objective of this study was to evaluate the

eect of red quinoa as an extender on the antioxidant capacity and

lipid oxidation in alpaca sausages cooked sous vide at dierent

temperatures. For the study, alpaca sausages were made by mixing

ground alpaca meat, salt, animal fat, and extenders (raw quinoa,

quinoa our, cooked quinoa, and corn starch). The mixtures were

cooked sous vide at 60 °C and 80 °C, and stored at 50 °C for 12 days,

taking samples on days 1, 7, and 12, to determine the antioxidant

capacity (ABTS method), lipid oxidation (TBARS method), pH,

color, and texture. The results indicated that the highest values of

antioxidant capacity were obtained in alpaca sausages with quinoa

our, causing a lower degree of lipid oxidation, indicated by the

low TBARS value, in addition to the greater stability in the values

of pH, luminosity (L*), redness (a*) and lower discoloration (b*),

which can be attributed to the phenolic antioxidants of red quinoa.

In conclusion, the use of red quinoa is an alternative because it can

not only be used as an extender in sausage production, but also

because it inhibits lipid oxidation and improves the antioxidant

activity of the product.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(3): e254241 July-September. ISSN 2477-9409.

2-6 |

Resumen

Actualmente, el consumo de salchichas se ha relacionado con

problemas de salud, debido a su alto contenido de ácidos grasos y

colesterol, obligando al uso de carnes con bajo contenido de grasa, uso

de antioxidantes naturales, extensores, además de nuevas tecnologías

de procesamiento, para mantener sus propiedades nutricionales y

disminuir su oxidación. El objeto de este trabajo fue evaluar el efecto

de la quinua roja como extensor sobre la capacidad antioxidante y

la oxidación lipídica en salchichas de alpaca cocidas a diferentes

temperaturas por Sous Vide. Para el estudio, se elaboraron salchichas

de alpaca, mezclando carne molida de alpaca, sal, grasa animal y

extensores (quinua cruda, harina de quinua, quinua cocida y almidón

de maíz). Las mezclas fueron cocidas en Sous Vide a 60 y 80 °C, y se

almacenaron a 50 °C durante 12 días, tomando muestras los días 1, 7

y 12, para la determinación de la capacidad antioxidante (método de

ABTS), la oxidación lipídica (método TBARS), pH, color y textura.

Los resultados indicaron que los mayores valores de la capacidad

antioxidante se obtuvieron en las salchichas de alpaca con harina

de quinua, provocando menor grado de oxidación lipídica, indicado

por el bajo valor de TBARS, además, por la mayor estabilidad en

los valores de pH, luminosidad (L*), enrojecimiento (a*) y menor

decoloración (b*), pudiendo atribuirse a los antioxidantes fenólicos

de la quinua roja. En conclusión, el uso de quinua roja, es una

alternativa porque, no solo puede ser un extensor en la elaboración

de salchichas, sino porque, inhibe la oxidación lipídica y mejora la

actividad antioxidante del producto.

Palabras clave: salchicha de alpaca, extensor, capacidad antioxidante,

oxidación

Resumo

Atualmente, o consumo de salsichas tem sido associado a

problemas de saúde devido ao seu alto teor de ácidos graxos

e colesterol, necessitando do uso de carnes com baixo teor de

gordura, antioxidantes naturais, extensores e novas tecnologias de

processamento para manter suas propriedades nutricionais e reduzir

a oxidação. O objetivo deste estudo foi avaliar o efeito da quinoa

vermelha como extensor na capacidade antioxidante e oxidação

lipídica em salsichas de alpaca cozidas em diferentes temperaturas

usando sous vide. Para o estudo, salsichas de alpaca foram feitas

misturando carne de alpaca moída, sal, gordura animal e extensores

(quinoa crua, farinha de quinoa, quinoa cozida e amido de milho).

As misturas foram cozidas em sous vide a 60 e 80 °C e armazenadas

a 50 °C por 12 dias, coletando amostras nos dias 1, 7 e 12, para

determinar a capacidade antioxidante (método ABTS), oxidação

lipídica (método TBARS), pH, cor e textura. Os resultados indicaram

que os maiores valores de capacidade antioxidante foram obtidos

em linguiças de alpaca com farinha de quinoa, causando menor

grau de oxidação lipídica, indicado pelo baixo valor de TBARS,

além de maior estabilidade nos valores de pH, luminosidade (L*),

vermelhidão (a*) e menor descoloração (b*), o que pode ser atribuído

aos antioxidantes fenólicos da quinoa vermelha. Em conclusão,

o uso da quinoa vermelha é uma alternativa, pois, não só pode ser

um extensor na produção de linguiças, mas também porque inibe a

oxidação lipídica e melhora a atividade antioxidante do produto.

Palavras-chave: salsicha de alpaca, extensor, capacidade

antioxidante, oxidação.

Introduction

There is a growing trend toward shifting from a meat-centered

diet to a plant-based diet, improving the impacts on the environment

and public health (Lang, 2020). In response to this, new strategies

are being introduced, one of which is related to the use of functional

ingredients, such as meat extenders (Rocchetti et al., 2023), which are

non-meat substances with high protein content that can modify the

water-holding capacity, texture, palatability, and appearance (Pintado

and Delgado-Pando, 2020). The use of extender ingredients improves

the nutritional prole of meat products, enhancing protein quality and

also changing the protein or creating new possibilities for increasing

shelf life and diversity of functional properties (Owusu-Ansah et al.,

2022).

Sausages are widely consumed meat products, valued for their

protein and fat content (Huang et al., 2025). These are made with

ground meat, along with various ingredients, including fat, salt,

spices, stabilizers, antioxidants, avorings, and extenders, stued

into a casing (Nyaguthii et al., 2023). However, there is concern

about excessive sodium intake (Adeyemi et al., 2025), chemical

preservatives (Zeraat Pisheh et al., 2025), and fat and cholesterol

levels, which have led to several studies seeking to ensure that animal

fat meets the characteristics required for health (Monteiro et al.,

2017). According to Cruz-Tirado et al. (2024), alpaca meat could

be an alternative, due to its protein content (22 – 24 %) which is

comparable to the meat of other animals such as lamb (19–20 %) and

beef (21.7 – 21.9 %) additionally, it has low levels of intramuscular fat

(<1 %) and lipid oxidation (<2.44 mg MDA.kg-1 of meat) compared

to other species of red meat (Smith et al., 2019).

On the other hand, cereals have been used as extenders to increase

water and fat holding in sausages, improving their performance

(Muchekeza et al., 2021). An alternative is quinoa, not only because it

is rich in protein, but also because it is an important source of phenolic

acids and avonoids that contribute to its functional properties, such as

antioxidant, anti-inammatory, antimicrobial, and anti-cancer (Ma et

al., 2023). Consequently, the objective of this study was to evaluate the

eect of red quinoa as an extender (raw quinoa, quinoa our, cooked

quinoa) compared to corn starch on the antioxidant capacity and lipid

oxidation of alpaca sausages cooked sous vide at 60 and 80 °C.

Materials and methods

Quinoa and alpaca

The red quinoa grains were acquired from the National Institute

of Agrarian Innovation-Puno. The alpaca meat was purchased from

the supply center of the city of Puno.

Processing of red quinoa

The red quinoa grains were mechanically processed. First, they

were washed ten times with distilled water to remove the shell and

dried at 55 °C for 8 hours, obtaining raw quinoa (RQ). Then, the

grinding and cooking processes were carried out. The dry quinoa was

ground (FRITSCH model PULVERISSETE 14, Germany) into our,

then sifted using a 200 μm sieve and stored at 4 °C until use, which

was called quinoa our (QF). For pressure cooking, 100 g of dry

quinoa with 30 mL of distilled water was placed in a beaker, stirred,

and left to rest for 2 hours. Then, cooking was carried out for 20 min

in an autoclave (GREETMED model LS-B50L-II, China) at 0.1 MPa

and 120 °C, passed through a sieve, and stored at 4°C until use, which

was called cooked quinoa (CQ).

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Calsin-Cutimbo et al. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254241

3-6 |

Production of alpaca sausages with red quinoa as an extender

For the production of alpaca sausages, the procedure proposed

by Muchekeza et al. (2021) was followed; the alpaca meat was cut

into pieces (50 mm × 50 mm × 50 mm) and taken to a meat grinder

(IMACO model FP7581, China), with the addition of 2 % salt, 10 %

animal pork fat, 5 % cold water, and 3 % extender (raw quinoa, quinoa

our, cooked quinoa, and corn starch). Portions of 30 to 38 g of this

mixture were stued into casings to produce sausages; they were

packed in poly bags using a vacuum packer (HENKELMAN Jumbo

42 I model, Holland) programmed for 20 seconds. The mixture was

stued into casings of 30 to 38 g of each sausage, packed in plastic

bags, then cooked sous vide (OLISO model IH95A, China) at 60 °C

and 80 °C for 30 minutes and cooled to 15 °C. The processing was

repeated three times with each formulation. For the study, the samples

were stored in a convection oven at 50 °C for 12 days, and samples

were taken at 1, 7, and 12 days; each of them was refrigerated at 4 °C

until analysis.

Cooking loss

The cooking weight losses of the alpaca sausages were determined

according to what was indicated by Choe et al. (2013), with some

modications. Alpaca sausage samples were weighed before and after

cooking to calculate cooking losses as follows:

Determination of antioxidant capacity

To determine the antioxidant capacity, the ABTS

method

proposed by Re et al. (1999) was used. To obtain the methanolic

extract, 1 g of the sample and 25 mL of 80 % v/v methanol were

stirred for 5 min, then the mixture was left to rest for 24 hours at 4 °C,

centrifuged at 2000 rpm for 10 min, and the resulting supernatant was

used for the quantication of antioxidant capacity. The results were

expressed as μmol equivalent of Trolox.g

-1

Determination of the content of thiobarbituric acid reactive

substances (TBARS)

Oxidation was evaluated by determining the content of

thiobarbituric acid reactive substances (TBARS) as proposed by

Rosmini et al. (1996) with some modications. Five grams (5 g) of

sausage samples were mixed with 25 mL of 15 % trichloroacetic acid,

then the samples were homogenized for 1 min in a blender and left for

15 min at -10 °C in a freezer to improve precipitation. Subsequently,

the samples were ltered, and 5 mL was taken to mix with 5 mL of

thiobarbituric acid 0.02 M. Subsequently, the samples were mixed at

1200 rpm for 20 s and incubated for 35 min in a boiling bath. After

cooling, the samples were measured at 532 nm in a spectrophotometer

(GENESYS 20 model 4001/4, USA). The TBARS content was

expressed in mg of malondialdehyde (MDA) per kg of sample.

pH, color, and texture

The pH values were determined using a pH meter (MILWAUKEE

model MI150, Romania) at room temperature, according to the

method proposed by Wang et al. (2018).

The internal color of all cooked samples was determined using

a colorimeter (SADT model SC20, China) calibrated with a white

background. The values L* (luminosity), a* (redness), and b*

(discoloration) were recorded, following the procedure proposed by

Kasaiyan et al. (2023).

The texture of alpaca sausages was determined using a texture

analyzer (Brookeld CT3-4500, USA), following the procedure

proposed by Li et al. (2023) with some modications.

Experimental design and statistical analysis

A completely randomized design was performed, with eight

treatments (table 1) and three replications per treatment, for a total of

24 experimental units.

Table 1. Treatments with red quinoa and sous vide cooking

temperature in alpaca sausages.

Treatments Extender Sous vide cooking temperature

Raw quinoa

Quinoa our

Cooked quinoa

Corn starch

60 °C

80 °C

60 °C

80 °C

60 °C

80 °C

60 °C

80 °C

Results were expressed as mean and standard deviation. ANOVA

and Tukey’s test were applied to the response variables (p < 0.05).

Statistical analyses of the data were performed using Statgraphics

Plus for Windows 4.0 (Statpoint Technologies, Inc., VA, USA).

Results and discussion

Cooking weight loss of alpaca sausage with red quinoa as an

extender

Cooking weight loss showed a non-signicant change between

treatments (p > 0.05) with the lowest values in treatments with red

quinoa cooked at 60 °C (T5), as shown in gure 1.

Cooking loss (%)= x 100

Weight before cooking-Weight after cooking

Weight before cooking

Figure 1. Weight loss of alpaca sausage by cooking.

Alpaca sausages with red quinoa cooked sous vide at 60 °C

showed less weight loss by cooking (p > 0.05), with a maximum

of 1.23 % with the addition of quinoa our. This phenomenon was

also observed in the cooking of sausages made with cooked quinoa,

which was lower compared to corn starch. In this regard, Muchekeza

et al. (2021), indicated that the decrease or increase in weight loss

by cooking is due to the loss of moisture, related to the action of the

starch or type of protein in quinoa our. Likewise Manzoor et al.

(2022) indicate that weight loss due to cooking causes a reduction of

nutrients that are soluble in water, as well as color-forming pigments.

Change in antioxidant capacity in alpaca sausages during storage

The ability to inhibit lipid peroxidation was one of the indicators

of the antioxidant activity of red quinoa in its dierent preparations.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(3): e254241 July-September. ISSN 2477-9409.

4-6 |

Figure 2 shows the changes in antioxidant capacity values among

treatments and the decrease during storage (p < 0.05).

Figure 3. Change in TBARS of alpaca sausages. The results are

expressed as mean and standard deviation. Values with

dierent lowercase letters (a-f) at the same time; values

with dierent capital letters (A-C) in the same treatment.

Figure 2. Change of antioxidant capacity in alpaca sausages. The

results are expressed as mean and standard deviation. Values

with dierent lowercase letters (a-e) at the same time; values

with dierent capital letters (A-C) in the same treatment.

Alpaca sausages made with the addition of raw quinoa and quinoa

our as an extender had high antioxidant capacity values compared

to sausages made with corn starch, possibly due to the antioxidant

content provided by this raw material. Dierent studies indicate that

colored grains have a greater potential as ingredients in food systems,

due to the high protein content and their phenolic compounds, such

as phenolic acids, avonoids, kaempferol, and quercetin (Fernández-

López et al., 2020). In addition, quinoa’s high antioxidant activity

reects its ability to donate hydrogen atoms and electrons to interrupt

radical reactions and chelate transition metal ions (Sharma et al.,

2022), being able to inhibit oxidation in alpaca sausages.

Change in TBARS of alpaca sausages during storage

During storage, the TBARS values of the treatments changed

signicantly and were dierent among the treatments (p < 0.05), as shown

in gure 3. Concerning TBARS values, Naqvi et al. (2022), point out that

a high TBARS value is associated with deterioration, as well as indicates

that the sous vide cooking technique helps to reduce the rate of oxidation.

The results obtained show that alpaca sausages with quinoa our

cooked sous vide at 60 °C and 80 °C presented the lowest TBARS

values compared to the other treatments. This could be due to the

inhibitory eect of the antioxidants of quinoa our and the sous

vide cooking on oxidation during storage of alpaca sausages. In this

regard, Deng et al. (2024) mention that gallic acid could prevent lipid

and protein oxidation by acting as a scavenger and inhibitor of ROS.

Change in pH, color, and texture of alpaca sausages during

storage

The pH value during storage decreased in almost all treatments

(p< 0.05). Likewise, depending on how the quinoa was prepared, the

pH of the alpaca sausage changed, as shown in table 2.

Table 2. pH value of alpaca sausages with red quinoa cooked sous

vide.

Treatments

Time

Day 1 Day 7 Day 12

T1 5.2±0.1

abA

4.8±0.1

cdA

4.7±0.3

abcA

T2 5.4±0.0

5.2±0.1

5.0±0.1

T3 5.2±0.1

abA

4.5±0.1

bdB

4.0±0.1

T4 5.2±0.0

abA

5.0±0.3

abcA

4.7±0.6

abcA

T5 5.1±0.1

4.7±0.1

4.4±0.1

bcB

T6 5.2±0.0

abA

5.2±0.0

abA

4.8±0.1

abB

T7 5.1±0.1

4.8±0.1

bcdB

4.3±0.0

cdC

T8 5.3±0.1

abA

5.2±0.1

4.4±0.0

bcB

The results are expressed as mean and standard deviation. Lowercase letters indicate

signicant dierences (p < 0.05) between rows (treatments). Capital letters indicate signicant

dierences (p < 0.05) between columns (storage time).

The lowest pH value was observed at T3 (quinoa our + 60

°C) compared to the other treatments. These low pH values could

be attributed to microbial growth retardation Manzoor et al. (2022).

On the other hand, Luan et al. (2021) mention that lowering pH can

decrease the coagulation and water-holding capacity of meat proteins.

Additionally, Çelebi and Erge, (2024) claim that pH changes are

caused by the electrostatic interaction between proteins and starches.

The color change in alpaca sausages during storage (table 3) was

observed in the dierent decreases in the L*, a*, and b* values (P

<0.05).

According to the results, T3 (quinoa our + 60 °C) presented the

lowest L* value, which is attributed to the oxidation of myoglobin

induced by pro-oxidants to form metmyoglobin (Adeyemi et al.,

2025), causing a decrease in the a* and b* values of sausages as

well as the soft texture of cooked sausages, causes lower brightness,

with a higher L* value compared to those formed in gels. In addition,

phenolic compounds can act as scavengers and ROS inhibitors to

inhibit myoglobin oxidation and exert a protective eect on color

(Deng et al., 2024). In this regard, Deepitha et al. (2021) mention

that the interaction with phenolic compounds inhibits the process of

initiation of myoglobin to its hypervalent state of ferryl myoglobin.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Calsin-Cutimbo et al. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254241

5-6 |

Table 3. Color of alpaca sausages with red quinoa cooked sous

vide.

Treatments

Time

Day 1 Day 7 Day 12

T1 63.8±3.8

63.6±2.5

cdA

63.1±2.1

T2 64.0±2.7

63.3±2.6

dAB

60.7±0.4

cdC

T3 60.2±3.1

59.0±0.9

59.0±2.7

T4 64.6±1.3

bcA

62.9±1.0

62.0±1.0

bcB

T5 66.0±1.4

bcA

65.6±1.8

bcA

63.4±0.9

T6 72.2±1.1

70.8±0.4

66.7±1.7

T7 66.9±1.5

66.8±2.3

66.3±1.1

T8 70.7±0.5

69.5±0.8

67.2±0.5

T1 15.0±1.3

11.9±0.7

11.5±0.9

T2 9.2±1.1

8.6±0.3

cdB

7.2±0.5

cdB

T3 11.8±0.8

11.5±0.3

abA

8.1±0.7

bcB

T4 8.9±0.4

8.0±0.4

6.2±0.4

T5 11.8±1.0

9.3±0.2

8.7±1.8

T6 8.5±1.8

8.1±1.6

7.1±1.3

cdA

T7 11.9±0.3

10.8±0.4

7.0±0.6

cdC

T8 8.3±0.2

8.0±0.4

7.0±1.0

cdB

T1 7.5±0.8

abcA

6.6±0.4

cdB

6.2±0.3

bcB

T2 8.4±0.6

8.2±0.4

7.7±0.9

T3 6.6±0.6

bcA

6.2±0.4

cdA

6.0±1.3

bcA

T4 6.2±1.4

6.1±0.7

6.0±0.6

bcA

T5 6.3±0.5

bcA

6.3±0.6

cdA

5.3±0.8

T6 7.6±1.9

abA

7.3±0.7

7.6±0.9

T7 6.9±1.2

bcA

6.4±0.4

cdA

5.7±0.7

bcA

T8 7.0±0.5

bcA

6.9±0.5

bcA

6.5±0.8

The results are expressed as mean and standard deviation. Lowercase letters indicate signicant

dierences (p < 0.05) between rows. Capital letters indicate signicant dierences (p < 0.05)

between columns.

The a* value of red quinoa treatments was lower than that of

cornstarch, indicating that red quinoa helps preserve redness in alpaca

sausages. Kasaiyan et al. (2023) mention that the parameter a* could

be related to moisture loss and higher protein concentration in cooked

sausages. In addition Zhang et al. (2022) mention that meat, due to

its moisture content, allows better diusion of color in the tissue,

resulting in darker meat. Therefore, the use of red quinoa our is an

alternative as a binder in sausages, improving the concentration of

proteins and the diusion of color, together with the contribution of

antioxidants for the inhibition of oxidation.

As for the b* value, the red quinoa treatments were lower and

the same compared to the corn starch treatments, indicating that

red quinoa reduces discoloration, since an increase in the hue angle

means more discoloration (Manzoor et al., 2022).

The change in texture values indicated by hardness and work

were signicantly dierent between treatments, and some treatments

decreased signicantly during storage (p < 0.05), as shown in table 4.

Table 4. Alpaca sausage texture with red quinoa cooked sous vide.

Treatments

Time (days)

Day 1 Day 7 Day 12

Hardness g

T1 3544.2±64.0

2833.0±88.9

1955.8±85.5

T2 2788.0±51.9

eAB

2632.0±71.4

2827.2±62.7

T3 4361.0±68.1

3191.7±31.8

2859.5±68.2

T4 3781.0±65.8

4966.8±88.9

3398.7±62.1

T5 4226.3±92.0

2286.2±62.9

2141.2±95.4

T6 3815.5±58,1

3289.2±6.4

1231.2±45.2

T7 3799.2±52.5

3684.7±72.2

2509.5±32.3

T8 4768.2±83.6

4640.3±29.4

4346.0±103.1

Work mJ

T1 159.7±30.2

100.0±6.4

101.8±11.1

bcB

T2 128.7±24.0

114.3±7.3b

149.7±5.6

T3 160.6±25.0

164.6±63.2

abcA

125.1±3.5

bcA

T4 140.3±31.1

224.3±0.3

abA

141.6±0.8

T5 169.6±64.6

99.4±17.7

107.5±9.3

bcA

T6 197.1±16.3

abA

146.3±6.3

65.7±5.6

cAC

T7 155.43±8.5

158.1±6.9

bcA

90.5±68.1

bcA

T8 261.2±15.9

228.5±3.1

234.4±26.9

The results are expressed as mean and standard deviation. Lowercase letters indicate signicant

dierences (p < 0.05) between rows. Capital letters indicate signicant dierences (p < 0.05)

between columns.

During storage, the hardness value in the treatment with quinoa

cooked sous vide at 60 °C is lower compared to the treatment with

corn starch (p < 0.05). In this regard, Zhang et al. (2022) indicate

that the denaturation of proteins causes hardness in meat, while

cooked quinoa, due to the stability of the protein, reduces hardness

in sausages.

Conclusions

Red quinoa and sous vide cooking at the evaluated temperatures

have an eect on the oxidative activity and lipid oxidation of alpaca

sausages. The use of quinoa our as an extender subjected to cooking

at 60 °C showed the highest value in antioxidant capacity and the

lowest value in TBARS, presenting a stable pH value, maintaining

brightness, preserving redness, less discoloration, and considerable

hardness during storage, evidencing the eect of red quinoa

antioxidants on the oxidation of alpaca sausage.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(3): e254241 July-September. ISSN 2477-9409.

6-6 |

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