RT info:eu-repo/semantics/article
T1 Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage
A1 Kasaiyan, Seyedalireza
A1 Caro Canales, Irma
A1 Ramos, D.D.
A1 Salvá, B.K.
A1 Carhuallanqui, A.
A1 Dehnavi, M.
A1 Mateo, Javier
K1 Nutrición
K1 Nutrición-Investigación
K1 Meat extender
K1 Pulse
K1 Cooked sausage
K1 Sustainability
K1 Extensor de carne
K1 Legumbres
K1 Salchicha cocida
K1 Sostenibilidad
K1 3206 Ciencias de la Nutrición
AB Reformulation of cooked sausages using high-protein plant-based food such as chickpea as meat extenders and vegetable oils to replace animal fat can be a suitable approach to promote the consumption of smaller portions of meat. The pre-processing of chickpea and the sausage cooking intensity can potentially affect the quality of reformulated sausages. In this study, an emulsion-type sausage made with lamb meat, chickpea and olive oil was prepared in triplicate following three different formulations containing the same targeted levels of protein (8.9%), lipids (21.5%), and starch (2.9%): control sausage (CON; control, without chickpea), and raw (RCP) and cooked chickpea (CCP) sausages (both with 7% chickpea). Sausages were cooked at 85 °C for two heating times (40 min or 80 min) and were analysed for weight loss, emulsion stability, colour, texture, lipid oxidation and volatile composition. Compared to CON sausages, the use of raw chickpea reduced the elasticity and significantly increased lipid oxidation during the sausage-making process resulting in changes in the volatile composition. The use of previously cooked chickpea, however, resulted in the sausages having greater cooking loss, hardness and chewiness than CON sausages, while there was no difference in lipid oxidation, and differences in volatile compounds were scarce. The reformulation with cooked chickpea could provide a sausage with more similarity to the CON sausage. The extended heating time of 80 min at 85 °C did not significantly affect the quality traits in either CON or reformulated sausages except for a higher cooking loss.
PB Elsevier
SN 0309-1740
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/59531
UL https://uvadoc.uva.es/handle/10324/59531
LA eng
NO Meat Science, 2023, vol. 202, 109217
NO Producción Científica
DS UVaDOC
RD 23-nov-2024