Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder

Abstract

Jack beans are one of the legumes with a high protein content to make protein isolates. This research aimed to evaluate the physical, sensory and proximate qualities of chicken sausages with jack bean protein isolate (JBPI) and the combination of JBPI and soy protein isolate (SPI) as a binder to improve the quality of the chicken sausages. This research included the preparation of JBPI and chicken sausages. The treatments were formulated as follows: control (without JBPI and SPI); T1 (SPI: JBPI = 100: 0); T2 (SPI: JBPI = 80:20); T3 (SPI: JBPI = 60:40); T4 (SPI: JBPI = 40: 60); T5 (SPI: JBPI = 20: 80); T6 (SPI: JBPI = 0: 100). The analysis of the physical, sensory, and proximate properties of sausages have been performed. The results showed that the JBPI protein content was high at 93.98% db, and contained higher essential amino acids than the FAO/WHO standards, i.e., leucine, lysine, phenylalanine + tyrosine, threonine. The combination of JBPI and SPI improved emulsion stability, lightness, yellowness, texture properties, protein content, and reduced cooking loss and redness of chicken sausages compared to control (p<0.05). The results of the sensory evaluation showed that the overall preference, slice properties, and texture attributes of chicken sausage with the addition of a combination of SPI and JBPI were 40:60 (T4) significantly different from the control received by the panellists (p<0.05). The formulation with the addition of a combination of SPI and JBPI of 40:60 was the optimal treatment because it improves the overall physical, sensory, and chemical characteristics of the resulting chicken sausage. JBPI had the potential as an alternative to substitution for SPI.

The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil

“…In terms of the L* value, textured pea protein has a slightly lighter color than lean pork (57.39 vs. 54.74); the progressive decrease in L* was therefore probably due to a reduction in meat pigments formed during the cooking process, together with a reduction in overall light scattering properties owing to differences in protein matrix structure [ 30 ]. This result is consistent with the progressive decrease in L* in the progressive substitution of meat for plant-based proteins [ 25 ] but differs from other results observed when meat was replaced with protein isolates [ 22 , 45 ] or texturized vegetable proteins in cooked products [ 24 ], for which either no significant differences were observed or there was a progressive increase in L*.…”

“…This result was due to the more intense yellow color of texturized pea protein (b* = 35.99 vs. 13.13), whereas the a* values of lean pork and texturized pea protein was similar (9.20 vs. 10.12). A correlation between pulse flour color and the final product color was also observed by Canti et al [ 45 ]. These results for b* and a* components are in agreement with those reported by Hidayat et al [ 24 ] when using texturized vegetable protein to make sausages.…”

“…On the other hand, other studies also showed a decrease in cooking losses as the percentage of the replacement of backfat by vegetable oils increased [ 10 ], which could be due to the higher fat content of Meat 100%OO ( Table 3 ), as pointed out by Serdaroglu et al [ 44 ]. In addition, the cooking loss decreased slightly when meat was partially substituted for vegetable protein at the amount of 25%, owing to its higher water-holding capacity [ 23 , 24 , 45 ]. However, as the percentage of substitution increases, the cooking loss also increases, and this was statistically significant ( p < 0.05) for 75% substitution, in contrast to the results of [ 25 ].…”

Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)

“…In the manufacture of various food products such as milk, baby food, and processed meats, protein isolate is often added as a protein source. There are several functions of protein isolate in food products, such as stabilizing emulsions, increasing color brightness, improving texture properties, increasing protein content/protein enrichment, and reducing cooking loss in processed meat products e.g., sausages (Canti et al, 2021). Protein isolates can also improve noodles' cooking quality, color, and sensory properties (Sofi et al, 2020).…”

Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent

“…Fish protein isolates are produced from Indian mackerel, salmon, cod, herring by-products, ponyfish, sardines, lanternfish, yellowfin tuna roe, tilapia, anchovy, Baltic herring, and catfish [ [11] , [12] , [13] , [14] , [15] , [16] , [17] , [18] ]. The functional protein isolate is added to food products, stabilizing the emulsion, increasing colour brightness, improving texture, increasing protein content, and reducing cooking loss [ 19 ]. In meat analogue products, protein isolate acts as a binder.…”