Plant substitutes enrich hybrid sausages: evaluation of physicochemical, rheological, nutritional, microbiological, and chemical quality

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-07-08 DOI:10.1016/j.lwt.2025.118143

Filip Beňo , Filip Hruška , Barbora Tichá , Gabriela Krátká , Dmytro Harkavchenko , Václav Pohůnek , Rudolf Ševčík

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Abstract

One possible approach to reducing meat consumption and its associated production is the development of hybrid meat products. In the present, 49 sausages (7 for each batch) were prepared including a control sample and hybrids containing pea protein isolate (PPI), chickpea (CP) and red lentil (RL), at inclusion levels of 5 % (PPI5, CP5, and RL5) and 10 % (PPI10, CP10 and RL10). Their physicochemical parameters and rheological properties were evaluated. A storage experiment was also conducted (days 1, 5, 16, 21, and 27 at 4.0 °C ± 0.5 °C under continuous illumination), during which chemical and microbiological stabilities, pH and colour were evaluated. Plant-based substitutes did not affect (P > 0.05) water activity or pH values but led to lower cooking losses after thermal processing (P < 0.05). A significant decrease in redness (a∗) and an increase in lightness (L∗) were observed in PPI10 (P < 0.05). Plant-based substitutes increased hardness, cohesiveness, springiness, chewiness, and gumminess (P < 0.05), except for RL, which was softer and gummier. Furthermore, a significant increase in the level of oxidation of lipids and proteins was observed in PPI products (P < 0.05). From a microbiological standpoint, all products met the established safety limits.

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植物替代品丰富杂交香肠：理化、流变、营养、微生物和化学品质的评价

减少肉类消费及其相关生产的一种可能方法是开发杂交肉制品。本试验共制备了49根香肠（每批7根），包括对照样品和含有分离豌豆蛋白（PPI）、鹰嘴豆（CP）和红扁豆（RL）的杂种，其中PPI5、CP5和RL5的添加水平分别为5%和10% （PPI10、CP10和RL10）。对其理化参数和流变性能进行了评价。同时还进行了贮藏实验（第1、5、16、21和27天，在4.0°C±0.5°C连续光照条件下），在此期间评估化学和微生物稳定性、pH值和颜色。植物性替代品没有影响(P >；0.05)水活度或pH值，但导致热处理后蒸煮损失降低(P <；0.05)。PPI10的红度（A *）显著降低，亮度（L *）显著增加。0.05)。植物基替代品增加了硬度、黏结性、弹性、咀嚼性和粘性(P <；0.05)，但RL更软、更粘。此外，在PPI产品中观察到脂质和蛋白质氧化水平的显著增加(P <；0.05)。从微生物学的角度来看，所有产品都符合既定的安全限制。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.