Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils

The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages.

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.

Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.

The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.

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

There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace meat provides multiple possibilities which have not been sufficiently studied. The aim of this study was to produce low-fat frankfurters in which all the pork fat had been replaced with olive oil and then to progressively replace (25%, 50%, 75% and 100%) the pork with textured pea protein. Texture, color, technological properties such as emulsion stability and cooking loss, proximate composition, and the fatty acid profile were analyzed. The results show that frankfurters made only with olive oil were slightly pale; however, they showed better emulsion stability and a healthier lipid profile than the 100%-meat-based frankfurters. Regarding the replacement of meat with texturized pea protein in the frankfurters made with olive oil, it was possible to replace up to 50% of the meat, and although significant differences were observed in terms of moisture, color, and texture, the product obtained showed similar values to other low-fat frankfurters.

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling and final product properties. In this study, pork meat was partially replaced with texturized pumpkin seed proteins at 12.5, 25, 37.5, and 50% to obtain dry-cured hybrid meat sausages and their ripening (acidification, drying) during 21 days and final product properties (texture, sensory) were characterized and compared to a control (all-meat formulation). The drying behavior and distribution of moisture and free water of hybrids with extrudate contents of 12.5 and 25% were comparable to the sample made with meat and no significant (p > 0.05) differences in proximate composition were found. In contrast, higher meat replacement levels resulted in distinct changes of compositional and textural attributes i.e. chewiness was decreasing by up to 70%. Results suggested 25% of extrudates as an important threshold in manufacture of hybrid dry-cured sausages due to alterations in their ability to bind or release water. Results may be used to understand the influence of alternative texturized proteins in hybrid formulations and help product developers to understand related process and product relevant changes.