Abstract
Frankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins
Highlights
There are several nonmeat proteins used in the preparation of frankfurters and other meat products which include starches, vegetable protein, dairy protein, antioxidant, extenders and so on (Tarté, 2009; Abdolghafour and Saghir, 2015)
The aim of this study is to determine the effect of collagen, Lupinus flour, protein isolate and concentrate on frankfurters texture using different attachments to measure them
Moisture values were between 9 and 9.95%, ash content was higher in seed than flour or concentrate of Lupinus
Summary
Sausages composition is diverse; pork, turkey or poultry are used, it is added with several additives, e.g. phosphates, gums and other ingredients. Soybean protein isolate is one of the most used in meat technology (Egbert and Payne, 2009) Another protein used is collagen which improves sensory properties, and enhances gelling, water holding capacity and increase protein content (Sousa et al, 2017). Collagen is added to meat products as connective tissue, but it is physical form, composition, and stability to heat must be important for use in emulsified products (Prabhu et al, 2004). When this protein is used in meat products, it must be purified or hydrolysate (Tarté, 2009). Prabhu et al (2004) suggest that collagen improved protein functionality through facilitating immobilized free water and increasing the stability of the product. Pork skin proteins increase the firmness and stability of meat
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