Effects of non-meat proteins on the quality of fermented sausages
| Autor: | Danica Savanović, Goran Vucic, Snježana Mandić, Ana Velemir |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
lcsh:TP368-456 Chemistry media_common.quotation_subject Meat Proteins food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences hardness soy proteins color lcsh:Food processing and manufacture 0404 agricultural biotechnology sausages whey proteins 010608 biotechnology meat products Fermentation Quality (business) Food science sensory quality Food Science media_common |
| Zdroj: | Foods and Raw Materials, Vol 8, Iss 2, Pp 259-267 (2020) |
| ISSN: | 2310-9599 2308-4057 |
| DOI: | 10.21603/2308-4057-2020-2-259-267 |
| Popis: | Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05). |
| Databáze: | OpenAIRE |
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