The valorization of agro-industrial byproducts has emerged as an important strategy to improve resource efficiency and promote circular food systems. This study evaluated avocado (Persea americana Mill.) seed as a functional ingredient for frankfurter-type sausages using extrusion followed by enzyme-assisted wet milling. Extrusion modified the techno-functional properties of avocado seed flour, increasing the water absorption index from 2.87 to 3.91 g/g while reducing the oil absorption index from 2.12 to 1.84 g/g. In addition, extrusion reduced the total acetogenin content by approximately 82.8% (11.99 to 2.07 mg/g), indicating a substantial reduction of these endogenous compounds. When incorporated at a concentration of 1% (w/w) to replace commercial soy fiber, avocado seed ingredients produced frankfurter-type sausages with low cooking losses (1.67–3.77%), stable water activity (0.979–0.990), and an acceptable instrumental hardness (1.01–1.41 N) over 35 days of refrigerated storage. Consumer sensory evaluation (n = 106) showed comparable or higher flavor and overall acceptability scores for sausages containing avocado seed flour relative to the control formulation. These findings demonstrate that extruded avocado seed flour can function as a viable upcycled ingredient for emulsified meat products, supporting circular bioeconomy approaches for the development of value-added foods of animal origin.
Garza et al. (Wed,) studied this question.