Abstract
In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. Soy protein concentrate was used in the sausage sample SPC as a control. Ten sausage samples including PPC1, PPC2, SPC and seven commercial samples in which soy protein (SP) was used were tested in three experiments. Instrumental Texture Profile Analysis (TPA), Flash Profile, and 9- point hedonic scale were conducted to observe sample differences. The instrumental TPA results indicated that PPC1 and PPC2 were insignificantly different from the control and one of the SP-added samples for hardness, springiness, and adhesiveness; but significantly for cohesiveness. In the first two sensory dimensions, assessors discriminated samples into three distinct directions in which PPC1 and PPC2 were positioned closely to SPC and two commercial SP-added sausages. Preference map further showed the same percentage of satisfied consumers - clustered with partial least square (PLS) regression - toward PPC1, PPC2, SPC, and the two commercial SP-added sausages. In general, the results proposed the potential use of PPC as a substitute for SP in Vietnam emulsion-type sausage production.
Highlights
Emulsion-type sausage is made from comminuted and well-homogenized cured meats, fatty tissue, water and seasonings [22]
The used amounts of PPC1, PPC2 and soy protein concentrate (SPC) in sausage samples which were based on proposed ratios in the material of Savic (1985) were adjusted so that the same amount of the oilseed protein was obtained in the final samples
There was no significant difference between SPC and PPC1 for hardness, adhesiveness, and springiness (P>0.05)
Summary
Emulsion-type sausage is made from comminuted and well-homogenized cured meats, fatty tissue, water and seasonings [22] It is a membrane matrix of denatured protein gel in which fat particles and moisture are entrapped. Due to the use of filler meats for lower production cost and the necessity of cutting down the amount of calories and animal fat from meat, non-meat binders such as starch, milk or soy protein are used to compensate for the loss of salt-soluble myofibrillar meat proteins. These non-meat binders are expected to show desirable functional properties (binding characteristics, gelation, and emulsifying properties) to enhance a meat emulsion [14]. The utilization of this protein-rich source in food products for human consumption is more effective
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