Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas

The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.

Section: Overall Liking and Purchase Intentioncontrasting

confidence: 87%

Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking

Carhuancho-Colca,

Silva-Paz,

Elías-Peñafiel

et al. 2024

“…The color determination was based on the method of Lee et al [ 46 ] and Mazumder et al [ 47 ], respectively, with appropriate modifications. The color of the extrudates was measured with a handheld colorimeter (TES-135A, Herewith TES Electrical Electronic Crop, Taiwan, China) (CIE 2° standard observers, illuminant: white LED lamp).…”

Section: Methodsmentioning

confidence: 99%

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

Zhang

Yang

Liu

et al. 2023

Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.

“…In comparison to commercial sausages, the ES had more protein (36% on a dry basis), lower cooking loss (4.08%) and purge loss (3.45%), stronger emulsion stability, and improved higher acceptance [26]. In addition, gray oyster mushrooms and chickpea flour (CF) may be suitable substitutes for soy protein in PB meat products [26]. Consequently, the goal of this project is to develop mushroom-based minced meat substitutes (MMMSs) that may be claimed as clean-label products and to develop a value-added meat substitute that might satisfy customer demand.…”

Section: Introductionmentioning

confidence: 93%

“…Moreover, mushrooms contribute to the formation of primary sensory attributes including taste, texture, and appearance, which might be negatively influenced by extrusion. Recently, a PB emulsion-type sausage (ES) was developed from gray oyster mushrooms and chickpeas by Mazumder et al [26]. In comparison to commercial sausages, the ES had more protein (36% on a dry basis), lower cooking loss (4.08%) and purge loss (3.45%), stronger emulsion stability, and improved higher acceptance [26].…”

Section: Introductionmentioning

confidence: 99%

“…Recently, a PB emulsion-type sausage (ES) was developed from gray oyster mushrooms and chickpeas by Mazumder et al [26]. In comparison to commercial sausages, the ES had more protein (36% on a dry basis), lower cooking loss (4.08%) and purge loss (3.45%), stronger emulsion stability, and improved higher acceptance [26]. In addition, gray oyster mushrooms and chickpea flour (CF) may be suitable substitutes for soy protein in PB meat products [26].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties

Mazumder,

Sukchot,

Phonphimai

et al. 2023

Self Cite

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute.