Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Abstract

Beef sausage was prepared by the incorporation of chickpea protein isolate (CPI) at the ratio levels 10, 15 and 20% of beef meat was studied in order to assess the yield, quality characteristics and shelf life of beef Sausage (BS). BS quality characteristics was assessed by pH, moisture content, Thiobarbituric acid (TBA) value, total plate count (TPC), mold and yeast count, organoleptic properties, and physical properties. Obtained results found that the pH values and moisture content are affected slightly prolonged storage period, However, TBA values were not affected by the addition of CPI at zero day of cold storage. The TPC of the fresh BS samples were found in the range of 3.7-4.3 logarithm cfu/g. BS samples were acceptable to Committee members and integration of CPI did not influence admissibility. Integration of CPI increased the values of Hunter L and b but reduced the other values and hardness. During refrigerated storage at (0 °C) the values for L, a, b was fluctuating irregularly. It was summarized that the integration of CPI prepared sausage could improves slightly sensory properties namely texture, color, and juiciness. Also, the shelf life of the emulsified sausages was not significantly changed by the incorporating CPI into the formula.

Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat

“…The TBARS (thiobarbituric acid reactive substances) distillation method was used to measure secondary lipid oxidation products, represented as malondialdehyde (MDA) equivalents. The TBARS indices were determined in triplicate samples using [ 22 ] extraction method, with Kandil, Aly-Aldin [ 23 ] modifications. The TBARS results were stated as mg of malonaldehyde/kg of rabbit meat samples and evaluated from the standard curve of TEP (1,1,3,3-tetraethyoxypropane) standards.…”

“…The panelists were asked to rate the cooked samples taste and aroma/odor using a scale point ranging from 0 to 10, were 10 = excellent; 9 = Very good; 8 = Good; 7 = Acceptable; 6 = poor. The product has been defined as unacceptable after the onset of a bad odor or unpleasant taste [ 23 ].…”

Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat

“…The instrumental color (L*, a*, and b*) analysis of raw chicken meat samples was conducted using a scale color spectrophotometer (machine colors Tristimulus) with a CIELab colorimeter (Hunter, LabScan ® XE, Reston, VA, USA), considering 'Daylight 65' as the standard illuminant with a 2 • standard observer and lighting area of 8 mm according to the method of Kandil et al [33] and Garavito et al [34]. The color difference (∆E*) between the control and coated samples containing EPE was calculated using the following equation:…”

“…A sensory evaluation of cooked chicken meat samples (microwave oven for six min) was conducted by 25 trained panelists of staff members (aged 21-40 years) of the Department of Food Science and Technology, Faculty of Agriculture, Menofiya University, according to the method described by Kandil et al [33]. Panelists were selected based on their interests and availability.…”

Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom

“…Chickpeas have important attributes such as zero cholesterol, high dietary fiber, vitamins, and minerals, which contribute to health (Wrigley et al, 2015). Several studies have investigated the physicochemical and nutritional characteristics of chickpea, and it was reported to replace meat in nuggets, sausages, and patties (Motamedi et al, 2015;Sharima-Abdullah et al, 2018;Husain & Huda-Faujan, 2020;Kandil et al, 2020). Meanwhile, the mushroom can be used as an alternative protein source (Ismail & Huda, 2022).…”