Influence of the addition of different origin sources of protein on meat products sensory acceptance

Abstract

The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâte, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat products elaborated with Chlorella and Spirulina protein presented a good acceptance in pork liver pâte. Our data showed greater acceptability for the meat products supplemented with bean and lentil protein. Therefore, bean and lentil protein could be considered as suitable alternatives for the replacement of soy protein in meat products. PRACTICAL APPLICATIONS: A new food product can be designed by improving or modifying meat products and they will have the characteristics that suit customer’s needs. Enrichment of meat products with protein leads to further enhancement in nutritional profile and market opportunity but their sensory profile could modify their sensorial attributes. Therefore, the impact of these changes should be studied in order to predict the consumer acceptance of the new developed products.