Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability

Abstract

SummaryThe effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a possible way to reduce the meat content of sausages. Replacement ratios of 10%, 15%, 20%, and 25% were used and the proximate composition, amino acid profile, physicochemical properties (cooking yield and emulsion stability, instrumental texture, and colour), microstructure (by scanning electron microscopy), and overall liking of the sausage products were evaluated. The results showed that elevating the meat substitution ratio from 0% to 25% using GMF increased the protein, carbohydrate, and ash content by 1.14, 2.49, and 1.16 times, while reducing moisture and fat content by 1.16 and 1.2 times. Simultaneously, the total phenolic content (TPC) increased by 46%, accompanied by a 20% rise in antioxidant capacity. Incorporating GMF into the meat‐reduced sausages not only increased the amount of total amino acid and ratio of essential amino acid (EAA) but also enhanced their emulsion stability and cooking yield. The 10%–15% meat substitute samples had the closest colour and textural characteristics to the control and were accepted by the consumers.