Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage.
Acacia seed
Beef sausage
Cooking properties
Microstructure
Protein concentrate
Textural properties
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Mar 2023
Mar 2023
Historique:
received:
09
09
2022
revised:
22
11
2022
accepted:
29
11
2022
pubmed:
11
12
2022
medline:
12
1
2023
entrez:
10
12
2022
Statut:
ppublish
Résumé
In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.
Identifiants
pubmed: 36495835
pii: S0309-1740(22)00337-0
doi: 10.1016/j.meatsci.2022.109069
pii:
doi:
Substances chimiques
Emulsifying Agents
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
109069Informations de copyright
Copyright © 2022. Published by Elsevier Ltd.
Déclaration de conflit d'intérêts
Declaration of Competing Interest No conflict of interest was declared by the authors, and manuscript was approved by all authors for publication.