High consumption of the red meat and processed meats is associated with increasing health problems, and causes ecological and societal issues. For these reasons, there is a growing interest in utilizing vegetable protein for formulation of meat analogue products. In this study, nutritional and funct...
High consumption of the red meat and processed meats is associated with increasing health problems, and causes ecological and societal issues. For these reasons, there is a growing interest in utilizing vegetable protein for formulation of meat analogue products. In this study, nutritional and functional properties of four bean protein concentrates (BPCs) were investigated and the sausage analogues using the mixed BPC was developed and evaluated for their quality. The results showed that pea protein concentrate (PPC) and mung bean protein concentrate (MPC) had significantly (p<0.05) higher protein content compared to the others. The four BPCs exhibited high solubility at pH 12, but low solubility at pH 4~6. Soybean protein concentrate (SPC) exhibited the significantly (p<0.05) highest oil absorption capacity and MPC had the significantly (p<0.05) highest emulsifying activity among four BPCs. MPC and PPC had significantly (p<0.05) higher emulsifying stability compared to the others. MPC and red bean protein concentrate (RPC) exhibited significantly (p<0.05) higher bulk density compared to the others and PPC had the significantly highest water absorption capacity among four BPCs. Likewise four BPCs showed significantly (p<0.05) different functional properties for solubility, water absorption capacity, oil absorption capacity, emulsifying, and bulk density. Soybean, Mung bean, Red bean and Pea in the ratio of 80 : 10 : 5 : 5 (w/w) were processed to prepare mixed BPC, which later used to make sausage analogue, partial sausage analogue and chicken sausage. There were significant (p<0.05) differences in protein, moisture and carbohydrate among three kinds of sausages. Significant (p<0.05) improvement in textural properties (cooking loss, frying loss, emulsion stability, hardness, gumminess, chewiness and resilience) was demonstrated in sausage analogue compared to the others. The sausage analogue had the significantly (p<0.05) highest redness and yellowness, and the lowest lightness, while the significantly (p<0.05) highest lightness, and the lowest redness and yellowness were observed in the chicken sausage. The result of the sensory evaluation for three kinds of sausages indicated that sausage analogue and partial sausage showed significantly (p<0.05) higher values in terms of color, appearance, odor, texture and overall acceptability compared to those of chicken sausage, whereas there was no taste difference among three kinds of sausages. Taken together, the mixed BPC could be a potential ingredient for production of meat analogue and this study would provide invaluable data for preparation of the high quality of sausage analogue.
High consumption of the red meat and processed meats is associated with increasing health problems, and causes ecological and societal issues. For these reasons, there is a growing interest in utilizing vegetable protein for formulation of meat analogue products. In this study, nutritional and functional properties of four bean protein concentrates (BPCs) were investigated and the sausage analogues using the mixed BPC was developed and evaluated for their quality. The results showed that pea protein concentrate (PPC) and mung bean protein concentrate (MPC) had significantly (p<0.05) higher protein content compared to the others. The four BPCs exhibited high solubility at pH 12, but low solubility at pH 4~6. Soybean protein concentrate (SPC) exhibited the significantly (p<0.05) highest oil absorption capacity and MPC had the significantly (p<0.05) highest emulsifying activity among four BPCs. MPC and PPC had significantly (p<0.05) higher emulsifying stability compared to the others. MPC and red bean protein concentrate (RPC) exhibited significantly (p<0.05) higher bulk density compared to the others and PPC had the significantly highest water absorption capacity among four BPCs. Likewise four BPCs showed significantly (p<0.05) different functional properties for solubility, water absorption capacity, oil absorption capacity, emulsifying, and bulk density. Soybean, Mung bean, Red bean and Pea in the ratio of 80 : 10 : 5 : 5 (w/w) were processed to prepare mixed BPC, which later used to make sausage analogue, partial sausage analogue and chicken sausage. There were significant (p<0.05) differences in protein, moisture and carbohydrate among three kinds of sausages. Significant (p<0.05) improvement in textural properties (cooking loss, frying loss, emulsion stability, hardness, gumminess, chewiness and resilience) was demonstrated in sausage analogue compared to the others. The sausage analogue had the significantly (p<0.05) highest redness and yellowness, and the lowest lightness, while the significantly (p<0.05) highest lightness, and the lowest redness and yellowness were observed in the chicken sausage. The result of the sensory evaluation for three kinds of sausages indicated that sausage analogue and partial sausage showed significantly (p<0.05) higher values in terms of color, appearance, odor, texture and overall acceptability compared to those of chicken sausage, whereas there was no taste difference among three kinds of sausages. Taken together, the mixed BPC could be a potential ingredient for production of meat analogue and this study would provide invaluable data for preparation of the high quality of sausage analogue.
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