Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Pietrasik, Z.; Soladoye, Olugbenga P.

doi:10.1002/jsfa.11084

Cited by 10 publications

(7 citation statements)

References 52 publications

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“…Pulse proteins are often used as extenders in manufacturing meat products 23 . Pietrasik and Soladoye 24 reported that adding pea fiber, flour, and starch (4%) reduced the CL of low‐fat breakfast sausages. Pork low‐fat burgers with pulse flours derived from pea, chickpea, lentil, or bean (80 or 150 g kg −1 ) had higher CYs compared with commercial or control products 25 .…”

Section: Resultsmentioning

confidence: 99%

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Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

Kim,

Chin

2024

J Sci Food Agric

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BackgroundThis study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low‐fat model sausages (LFMSs).ResultsPork MPGs with 5 or 10 g kg−1 FBPI had higher cooking yield, gel strength, and viscosity compared with control. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Furthermore, adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg−1 FBPI were lower than those of control and showed similar results to those with 15 g kg−1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of control.ConclusionThe addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water‐holding capacity and textural properties.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

“…In contrast, Ahn et al 44 reported no effect on the CIE L* of low-fat pork sausages when SPI (1.5 or 3%) was added; however, the CIE a* decreased and the CIE b* increased. Pietrasik and Soladoye 24 reported that the color values of cooked low-fat breakfast sausages with pea and chickpea flour 1.…”

Section: Color Measurementmentioning

confidence: 99%

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

Kim,

Chin

2024

J Sci Food Agric

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“…However, it is important to remember, that in addition to providing energy, fats strongly influence the consistency, taste and appearance of a product, in addition to its characteristic structure and flavour [ 120 ]. Therefore, limiting the SFA content in a product may involve the need to use fat substitutes to maintain its sensory attractiveness [ 120 , 121 ]. Most importantly, these substitutes will also affect the energy content of the product and, thus, its overall Nutri-Score rating.…”

Section: Discussionmentioning

confidence: 99%

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

Czech-Załubska,

Didkowska,

Klich

et al. 2024

Nutrients

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Although meat and meat products are important sources of protein in the human diet, consumption appears to be a predisposing factor in the onset of several civilisation diseases, particularly red meat and its products. One way to reduce diet-related diseases is to guide consumers towards consciously purchasing healthier foods by including a nutrition declaration on product labels, such as by using a “front-of-pack” (FOP) labelling system. This study aimed to determine the Nutri-Score classes for processed meat products, distinguish products that are potentially better for consumers, and determine whether the refined algorithm significantly contributed to a change in product classification. An analysis of the labels of 1700 products available on the Polish market indicated that most processed meat products qualified as class D and E. Comparing the refined Nutri-Score calculation algorithm with the original algorithm resulted in a slight change in product allocation. Poultry products were ranked more favourably than red meat products. The most significant change in product allocation (by 35.2%) was achieved by reducing salt content by 30% and fat content by 10%. Among the processed meat products, some are more highly ranked and are hence considered better from a nutritional perspective than others in that group.

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“…Para satisfacer la demanda del mercado, es necesario contar con ingredientes proteicos de origen vegetal que compitan o tengan una calidad y funcionalidad mejorada en comparación con los ingredientes tradicionales de proteínas animales (Flores & Piornos, 2021b). Debido a los cambios en comportamientos alimentarios de muchos consumidores, así como posibles ahorros de costos para los procesadores, los ingredientes de legumbres están encontrando más aplicación en la carne industria de procesos (Pietrasik & Soladoye, 2021a) orientadas a la producción de alimentos más saludables para lo cual se han adoptado diferentes estrategias tal como se muestra en la Figura 3. Sin embargo, el perfil de aroma de los fermentados tradicionales de salchichas de carne es difícil de alcanzar.…”

Section: Fibras Como Sustitutos De Carneunclassified

Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales

Varas

Jara

2022

Manglar

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The high consumption of fat and meat is usually the main cause of obesity, high blood pressure, and coronary diseases, which is why the need to produce healthier foods; The study was carried out to review the vegetable substitutes that have been used to reduce fat and meat and produce a healthier sausage with similar organoleptic characteristics. It was found that the substitutes are used in different presentations such as fiber, gel, gum, flour, and oil, improving the lipid profile of the sausage and, on the other hand, reducing nitrites. All the works studied achieved the general acceptability of the product; however, there was a reduction in organoleptic characteristics (color, smell, taste, etc.) in many cases; That is why the methodology on managing the nutritional and, above all, functional characteristics of vegetable products to be used as substitutes for some ingredient or input in the production of sausages must be improved. It is also of great importance to continue broadening the horizon in terms of plant product options with potential properties to be used as substitutes for fat, meat, or salts.

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Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Cited by 10 publications

References 52 publications

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales

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