Protein content and anti-nutritional factors in pigeon pea and effect of its protein isolate on physical properties and consumer preference of beef sausages
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Date
2022
Authors
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Journal ISSN
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Publisher
Elsevier
Abstract
Prolonged consumption of chemical binders in sausage can cause health effects. Pigeon pea is rich in protein which can be isolated and used as an alternative to chemicals and soybean protein in the manufacture of sausages. The objective of this study was to assess protein content and anti-nutritional factors of pigeon pea varieties and the effects of its protein isolate on physical properties and consumer preference as a replacement of chemical binders. Pea protein was isolated from rich protein variety and used for sausage preparation at 2, 4, and 6% with plain (CB) and chemical phosphate binder (PhosB) sausages served as control samples. The sausages were assessed for texture profile, water solubility index (WSI) and consumer preferences. The improved variety had significantly (p < 0.05) higher protein content than its local counterpart and both varieties had lower anti-nutritional factors than maximum limits. The 6% pea protein isolate (PPI) resulted in softer and more preferred sausages than control and phosphate binder sausages. Furthermore, the PPI resulted in increased cohesiveness, springiness and adhesiveness more than control samples but similar to phosphate binder sausages. Therefore, pea protein isolate up to 6% enhances physical and consumer preference of beef sausages and can serve as an alternative replacement of chemical binders in beef sausages.
Description
Full text article. Also is available at https://doi.org/10.1016/j.afres.2022.100047
Keywords
Sausages, Protein isolate, Chemical binders, Texture analysis, Sensory analysis, Protein content, Anti-nutritional factors, Beef, Pigeon pea, Protein, Beef sausages, Beef sausage
Citation
Gomezulu, A. D., & Mongi, R. J. (2022). Protein content and anti-nutritional factors in pigeon pea and effect of its protein isolate on physical properties and consumer preference of beef sausages. Applied Food Research, 2(1),