Effect of lupin seed proteins on quality characteristics of fermented sausages

Citation
Ej. Papavergou et al., Effect of lupin seed proteins on quality characteristics of fermented sausages, MEAT SCI, 52(4), 1999, pp. 421-427
Citations number
38
Categorie Soggetti
Food Science/Nutrition
Journal title
MEAT SCIENCE
ISSN journal
03091740 → ACNP
Volume
52
Issue
4
Year of publication
1999
Pages
421 - 427
Database
ISI
SICI code
0309-1740(199908)52:4<421:EOLSPO>2.0.ZU;2-6
Abstract
Lupin seed flours (LSF) and lupin seed protein isolates (LSPI) from a sweet (S) variety of Lupinus albus and a bitter (B) variety of Lupinus albus ssp . Graecus were used in the manufacture of fermented sausages at 2% level, b ased on the weight of meat and pork back fat, and hydrated to a protein/wat er ratio 1/4, to replace beef and pork meat on a protein to protein basis. LSF and LSPI had no effect (p>0.05) on the microbial counts, the pH, the mo isture content and weight losses, the instrumentally measured colour number s (L*, a*, b*), the firmness, the appearance and the sensory evaluated colo ur of fermented sausages. Fermented sausages produced with LSPI from the bi tter variety had similar (p > 0.05) sensory attributes to the control and l ower (p < 0.05) TEA values after the 28th day of storage. Fermented sausage s produced with LSPI from the sweet variety had acceptable sensory attribut es but TEA values higher than I mg of malonaldehyde/kg. LSF from both varie ties had a high pro-oxidant effect and affected negatively the odour and ta ste of fermented sausages. (C) 1999 Elsevier Science Ltd. All rights reserv ed.