S. Alamanou et al., INFLUENCE OF PROTEIN ISOLATE FROM LUPIN SEEDS (LUPINUS-ALBUS SSP GRAECUS) ON PROCESSING AND QUALITY CHARACTERISTICS OF FRANKFURTERS, Meat science, 42(1), 1996, pp. 79-93
Lupin protein isolate (92% protein) from seeds of Lupinus albus ssp. G
raecus (LSPI) was used as powder ingredient for the manufacture of fra
nkfurters at levels 0, 1, 2 and 3% of the formulation weight. Addition
al 2% water was added during batter formulation to each 1% protein use
d. LSPI increased (P < 0.05) the pH and viscosity of batter and reduce
d the jelly separation. Increasing the LSPI level resulted in higher (
P < 0.05) processing yield and lower (P < 0.05) purge accumulation, re
dness and visual colour scores and hardness of frankfurters. Significa
nt differences in overall acceptability were not found among the contr
ol and frankfurters with 1% and 2% LSPI. Frankfurters with 3% LSPI wer
e judged as unacceptable. Incorporation of LSPI at 1% level either in
hydrated form or as stabilizer in pre-emulsified fat improved the proc
essing characteristics and overall acceptability of frankfurters made
with LSPI as powder ingredient and did not affect the color and textur
e.