Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

Abstract

The aim of this work was to evaluate the impact of the addition of vegetable (beans, lentils, and broad beans) and algae (Chlorella and Spirulina) protein sources on physicochemical and nutritional properties of fermented Spanish “chorizo” sausages. Color, pH, texture parameters, protein, amino acid profile, and the content of carbohydrates were significantly different among the batches. Protein content was significantly higher in the sausages with protein from soy (35.62%), Chlorella (34.66%), Spirulina (34.89%), and broad beans (34.66%) compared to the samples enriched with protein from bean and lentil, being lysine (≈19%), arginine (≈17.5%), and leucine (17.5%) the predominant essential amino acids, while glutamic acid (≈32%) and aspartic acid (≈19%) were the most abundant nonessential amino acids. It can be concluded that protein extracted from beans, lentils, broad beans, Chlorella, and Spirulina can be used to enrich “chorizo” as an alternative to soy protein. Practical applications Consumer´s growing awareness regarding the use of new healthy ingredients that could give an added value to meat products has led food industry to investigate alternative protein sources from vegetal and algae origin. “Chorizo” sausages are one of the traditional fermented meat products typical from Spain. During “chorizo” fermentation several changes on protein can occur, thus being of a paramount importance to evaluate its nutritional and quality changes. Enrichment of “chorizo” with protein from vegetal and algae origin can constitute a useful alternative to improve “chorizo” nutritional profile, and consequently increasing its market opportunity.

The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

“…It should be emphasised that the concentration of antioxidant compounds in plant sources varies considerably depending on the plant and also their amount and application form in diets and meat products is different (27,28). High amounts may lead to unfavourable effects through pro-oxidative processes (29,30). Technological strategies involve the application of antioxidants directly into the meat and meat products or coating of packaging materials with plants in different form to improve the oxidative stability of the products.…”

Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

“…It is well known that the pigments and and light‐scattering properties of the fibres response for the color of meat. The red color of sausage is ascribed to the myoglobin and carotenoid pigments, as well as red xanthophylls present in the added paprika if added (Thirumdas et al, ). Likewise, the higher a * value in CC might be due to the much more red flesh in common carp.…”

Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields

“…and feed applications. For example, microalgae have been used to obtain healthier food products by replacing protein of animal origin [ 1 , 2 , 3 ], as well as being a source of high added-value compounds in food additives and nutraceuticals [ 4 , 5 , 6 ].…”