Abstract
AbstractThis study investigated the physicochemical properties of sausages made from meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins (soy protein and wheat gluten) at different moisture contents (MC; S49%MC, S52%MC, S56%MC and S60%MC). S49%MC had the highest hardness and chewiness, observed with chunks of long fibres under SEM. The hardness and chewiness of sausages decreased as MC increased. S60%MC exhibited soft and mushy texture, and no fibre structure was observed. Sausages made from meat alternatives had higher protein oxidation as compared with reference sausage made from chicken breast (SCB), which could be due to longer storage period, as meat alternatives were extruded, frozen and stored before making into sausages. Sensory results showed that SCB obtained the highest scores for all attributes except for appearance, among all sausages. Overall results showed that further improvements can be made when using extruded meat alternatives to make sausages.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
