Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Broucke, Keshia; Poucke, Christof Van; Duquenne, Barbara; Witte, Bavo De; Baune, Marie-Christin; Lammers, Volker; Terjung, Nino; Ebert, Sandra; Gibis, Monika; Weiß, Jochen; Royen, Geert Van

doi:10.1016/j.ifset.2022.102992

Cited by 33 publications

(31 citation statements)

References 75 publications

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“…This is related to the yellowish colour of PPI, which is attributed to the natural yellow plant pigments in peas that are thermally stable. The brightness (L*) of CPI fish sausage was the highest, reaching 86.37 ( p < 0.05), and the yellowness (b*) was the lowest ( p < 0.05), but the whiteness was significantly higher than that of other groups ( p < 0.05) [ 40 ]. The redness/greenness (a*) of the fish sausage was lower in the five groups, which had little influence on the colour.…”

Section: Resultsmentioning

confidence: 99%

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Zhou

Zhang

Zhao

et al. 2022

Foods

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Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sausage. Pea protein isolate (PPI), grass carp protein isolate (CPI) and pea-grass carp coprecipitated dual protein (Co) were derived from pea and grass carp by an isoelectric solubilisation/precipitation method. At the same time, the blended dual protein (BL) was obtained by blending PPI with CPI, and the plant and animal protein content of Co and BL was both controlled to be the same. The four proteins were combined with soybean oil and water to form a three-phase pre-emulsification system of protein-oil-water, which was added to grass carp meat as a replacement for animal fat to prepare fish sausage. The gelation properties of the four fish sausages and those without protein were analysed. The results showed that the gel quality of PPI fish sausage is poor, while the overall quality of Co fish sausage as a whole was significantly superior to that of PPI and BL, which was equivalent to CPI fish sausage. The sensory score of the Co fish sausage was slightly lower than that of CPI, but it had significantly higher water-holding capacity and hardness (p < 0.05). The Co fish sausage showed the synergistic effect of heterologous proteins, while BL had some antagonistic effects. This study shows that Co pre-emulsion is an effective strategy to introduce plant protein, so it has a good application prospect in the meat industry.

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Section: Resultsmentioning

confidence: 99%

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Zhou

Zhang

Zhao

et al. 2022

Foods

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“…Considering that the average temperature of cooked meat products is close to 75 to 80 °C, most plant proteins will probably show an unnoticed denaturation process, which may even decrease the texture parameters of meat products. A recent study reported a reduction of the G′ values and texture parameters in hybrid sausages with partial substitution of pork meat by pea extruded protein, correlating to the inadequate unfolding of pea proteins, the occurrence of protein aggregates, and the less binding possibilities within the meat matrix [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

“…In addition, meat is a relevant source of nutrients, such as high-biological value proteins, B vitamins, and minerals [ 5 ], so combining meat and non-meat protein sources is an interesting approach. Several studies have shown different meat replacers and levels of substitution in hybrid meat products: for instance, partial substitution of pork meat (20%) by extruded pea protein in hybrid sausages [ 6 ]; pork meat (30%) by extruded pea, sunflower, and pumpkin proteins in hybrid meatballs [ 7 ]; chicken meat (40%) by a mix of plant proteins (soy protein isolate, gluten, and chickpea flour) in chicken sausages [ 8 ]; lean meat (22–44%) by a mix of pigeon pea flour, cornflour, walnut, and sesame paste in sausages [ 9 ]. In general, hybrid meat products had better cooking yield and less shrinkage during heat than control formulations with 100% meat, however, the texture and sensory attributes are the main parameters changed; usually high levels of meat substitution cause negative effects on sensory attributes, mainly flavor and texture [ 8 , 10 , 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions

Santos

Rocha

Bernardinelli

et al. 2022

Foods

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Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G′ and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G′ increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.

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“…ISSN 2664-9969 sausages without influence towards the amino acid profile [5]. Another study showed that using fibrous-like extrudates as meat substitutes which were made from soybean protein and Coprinus comatus can improve the meat-like physicochemical and textural properties, taste, and flavor of products [6].…”

Section: Introductionmentioning

confidence: 99%

Study on application of pumpkin seed protein isolate in sausage production process

Гао

Helikh

Duan

et al. 2022

TAPR

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The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added amount of the pumpkin seed protein isolate (1.5 g/100 g, 2.25 g/100 g, 3.0 g/100 g), lean meat (60 g/100 g, 70 g/100 g, 80 g/100 g), cooking time (35 min, 40 min, 45 min), and baking time (2.5 h) were determined to do the orthogonal test. The orthogonal test showed that the addition amount of pumpkin seed protein isolate had the greatest impact on the sausage quality, followed by the cooking time, and the addition amount of lean meat. The optimal production conditions were pumpkin seed protein isolate of 1.5 g/100 g, lean meat of 80 g/100 g, cooking time of 45 min, and baking time of 2.5 h. Under this condition, the sensory score reached 8.5, and the content of moisture, ash, protein, and fat were 51.16 g/100 g, 2.26 g/100 g, 15.22 g/100 g, and 23.15 g/100 g, respectively. This study can provide a fundamental knowledge for the application of pumpkin seed protein isolate in sausages.

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Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Cited by 33 publications

References 75 publications

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions

Study on application of pumpkin seed protein isolate in sausage production process

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