Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics.
Emulsified meat
Meat alternative
Plant proteins
Sausage
Textural properties
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
May 2019
May 2019
Historique:
revised:
22
03
2019
accepted:
26
03
2019
entrez:
7
6
2019
pubmed:
7
6
2019
medline:
7
6
2019
Statut:
ppublish
Résumé
The processed meats are classified in the first category of carcinogenic compounds due to its numerous health issues. For this reason, there is a growing interest to utilize healthy ingredients for formulation of meat-based products. The objective of this study was to replace completely and partially meat by plant proteins in sausage formulation and compare the characteristics of these novel formulae with full meat sample. The results showed that the plant proteins minimized the cooking loss and shrinkage and improved emulsion stability by creating a strong structural network in cooked emulsion. In contrast, the full meat samples had better strength/elasticity in terms of folding score (4.67 out of 5) and gel strength (2553.68 g mm) when compared to meat-reduced and meat-free samples. The sensory assessment showed that replacement of chicken meat by plant proteins was highly acceptable in terms of texture, odor, color and overall acceptance. Overall, it is concluded that plant proteins can be regarded as promising ingredients to replace 80-100% meat in sausage.
Identifiants
pubmed: 31168148
doi: 10.1007/s13197-019-03754-1
pii: 3754
pmc: PMC6525691
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2660-2669Déclaration de conflit d'intérêts
Conflicts of interestThe authors declare no conflict of interest.
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