Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea

Abstract

This study was aimed to produce a new low coast product with significant nutritional value using partially replacement of beef meat with milled flaxseeds and chickpea flour.Two sausage formulas were prepared, using 10% flaxseed in formula 1 (F1) and 20% chickpea flour in formula2 (F2) which found to be the most palatable ratios according to the sensory evaluations carried out. The formulas were evaluated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results revealed that, the incorporation of flaxseeds and chickpeas significantly decreased the % of cooking loss and shrinkage while increased the % of cooking yield and water holding capacity. Sensory evaluation showed that there were no significant differences between the control sample and the two prepared formulas in general acceptability. Compared with controls, addition of flaxseeds increased the % of crude fiber, carbohydrates and crude fat as well as Ca, Fe, Zn and P. besides improving the Fatty acids profile and the methionine level. Using of chickpea decreased the fat content while increased both of crude fiber and carbohydrate contents as well as % of Linoleic acid and % of total essential amino acids. As a recommendation of ω6: ω3 polyunsaturated fatty acids should be less than 4,In our investigation we improved ω6: ω3 ratio from 9.32:1in control to 1.07:1 in (F1) by incorporating flaxseeds. Moreover, using flaxseeds and chickpeas in preparing beef sausages reduced the final coasts by 8.3 and 16% respectively.

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

“…The decrease in fat content caused hydrophobicity lowering effect of the formulas (EL-beltagy et al, 2007). Meanwhile Gad EL Rab et al (2019) mentioned to the relationship between the high fiber content and enhancement of cooking yield, WHC, cooking loss and shrinkage.…”

Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability

“…Among plant-based proteins, soy protein isolates and concentrates are commonly utilised in sausages and other meat analogues (Grasso et al, 2019;Sha et al, 2020;Kang et al, 2022) due to their high textural properties and a more sponge-like structure of myofibrillar proteins (Benkovi c et al, 2023). Besides soy protein, various new types of plant-based proteins have been used in meat-alternative products such as pea protein isolate and wheat protein (Yuliarti et al, 2021), protein derived from beans, lentils, broad beans, and algae (Thirumdas et al, 2018), flaxseeds, and chickpea protein (Gad EL Rab et al, 2019). According to Kyriakopoulou et al (2021), legume proteins such as lupine, lentil, and faba beans exhibit weaker gelling abilities than soy protein, limiting their range of usage.…”