Evaluation of drying method and various level of chickpea powder on the quality characteristics of emulsified model sausages.

Abstract

Objective: This study evaluated the effects of chickpea powder (CPP) drying method (freeze-drying [FD] and oven-drying [OD]), and concentration (1.0% and 1.5%) on the quality characteristics of CPP-containing emulsified model sausages (EMSs), using a conventional emulsion-type meat system. CPP was assessed as a plant-based alternative to soy protein isolate (SPI), which is commonly used in meat formulations.

Methods: CPPs were prepared by FD or OD at 60°C and incorporated into EMSs at 1.0% and 1.5%. A control without added protein (CTL) and an SPI-containing reference (REF) were included. Product pH, color, cooking loss (CL), expressible moisture (EM), proximate composition, texture profile parameters, protein solubility, surface hydrophobicity, and sulfhydryl group levels were analyzed. In addition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis and scanning electron microscopy were performed.

Results: CPP addition affected the pH, water-holding capacity, texture, and color of EMSs. Among the treatments, 1.5% oven-dried CPP showed the highest pH, lowest CL and EM, and the most improved textural properties. Redness decreased, whereas yellowness increased with CPP concentration, particularly in oven-dried CPP treatments. Fat content was unchanged, and protein content showed only minor differences. At 1.5%, CPP improved protein functionality by increasing protein solubility and reducing surface hydrophobicity and sulfhydryl groups, suggesting enhanced protein dispersion and cross-linking. Microstructural analysis confirmed a denser protein matrix with smaller pores and embedded starch granules. Overall, CPP-treated EMSs showed comparable or superior performance to SPI-treated reference EMSs.

Conclusion: Both the drying method and concentration of CPP markedly affect EMS quality. Oven-dried CPP at 1.5% was especially effective in enhancing water retention and textural integrity, which was associated with improved protein functionality and microstructural stabilization, implying its usability as a functional plant-based protein ingredient in conventional emulsified meat products, expanding its applicability beyond reduced-fat systems.