Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages

Abstract

Pectin can be used as a natural emulsifier in food formulations. In this study, textured soybean protein (TSP), used as an emulsifier in commercial sausages, was partially replaced by a mixture containing pectin and isolated soybean proteins, which were either extruded (EXT) or not extruded (MIX), and the chemical and sensory characteristics of samples were evaluated after 60 days of storage at 4 °C. Responses such as oxidation measured by PV and TBARS, hardness, color, pH and sensory characteristics were compared with those of a commercial sausage (CON). The mixture containing highly methyl-esterified pectin, textured soybean proteins and isolated soybean proteins, as emulsifier agent, reduced the hardness (EXT: 21.69±0.98 and MIX: 20.17 ±2.76 N) and the pH (EXT: 5.46±0.03 and MIX: 5.29±0.01) of the samples and increased the concentration of peroxides (EXT: 0.10±0.01 and MIX: 0.15 ±0.01 meq/kg) when compared with samples formulated only with TSP (28.57 ± 2.54 N, pH of 6.92±0.04 and PV = 0.07 ± 0.01 meq/ kg). These effects were likely caused by the anionic character of the emulsifier. However, no sensory difference was observed between the sausages containing highly methyl-esterified pectin, textured soybean proteins and isolated soybean proteins submitted to the extrusion process (EXT) and the control sausages, suggesting that the formulation proposed in this study can be a potential alternative for the further development of sausages that have functional properties or are free of artificial additives.

Augmentation of Oxidative Stability, Descriptive Sensory Attributes and Quality of Meat Nuggets from Broilers by Dietary Quercetin and ALPHA-Tocopherol Regimens

“…Likewise, Pereira et al . () indicated that flavor of meat patties decreases with storage. The mechanism involved behind this reduction was peroxidation of PUFA, which generates rancid odor and off‐flavor compounds.…”

“…Pereira et al . () observed a decline in overall acceptability of nuggets with passage of storage that is attributed to generation of off‐flavor volatiles. Earlier, Carvalho et al .…”

“…The mechanistic approach behind this reduction in flavor of nuggets was the generation of volatile compounds, which decreased the product quality. Pereira et al (2010) observed a decline in overall acceptability of nuggets with passage of storage that is attributed to generation of off-flavor volatiles. Earlier, Carvalho et al (2005) measured the impact of antioxidants on the sensory and shelf life study of meat products and found effective in enhancing the overall acceptability of the products.…”

“…Kala et al (2007) documented higher flavor score for chicken meat patties containing antioxidants; nevertheless, this decreases with passage of storage. Likewise, Pereira et al (2010) indicated that flavor of meat patties decreases with storage. The mechanism involved behind this reduction was peroxidation of PUFA, which generates rancid odor and offflavor compounds.…”

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

“…In our study, in addition to the flavor impact, sample H800 presented lower redness ( a* ) and lightness ( L* ) values, which may have contributed to the sensory difference despite the use of red light in the sensory booths (Figure 3). Pereira et al (2010) concluded that color may have been the main factor responsible for statistically sensory difference between CT sample and sausages formulated with a mixture containing pectin, textured, and isolated soybeans proteins. Sensory analysis (Figure 3), where all samples were compared with the CT, showed that after 45 days, both samples containing hydrophilic mixtures of antioxidants (H500 and H800) significantly differed ( p < 0.01) from the CT.

Figure 2.Color parameters ( L* , a* , and b* ) of the samples at 45 days of storage under refrigeration ( T 45 ), based on the CIELAB system.

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