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Utilization of chickpea flour in sausages
M M Verma1, D A Ledward, R A Lawrie
1School of Agriculture, University of Nottingham, Sutton Bonington, Loughborough, Leics LE12 5RD, Great Britain.
Meat Science
|November 8, 2011
Summary
Chickpea flour can partially replace meat in sausages, with mutton sausages showing good acceptability up to 40%. However, increased cooking losses, softer textures, and discoloration were observed in all meat sausage types with chickpea incorporation.
Area of Science:
- Food Science
- Meat Science
- Plant-based ingredients
Background:
- The food industry is exploring alternative protein sources to enhance nutritional profiles and reduce costs.
- Chickpea flour presents a viable plant-based protein option for meat product formulation.
Purpose of the Study:
- To evaluate the feasibility and impact of substituting meat with chickpea flour in fresh sausages.
- To determine the effect of chickpea flour incorporation on the sensory acceptability and physical properties of mutton, pork, and beef sausages.
Main Methods:
- Fresh skinless sausages were prepared using mutton, pork, and beef.
- Partial replacement of meat with chickpea flour was performed on a protein-to-protein basis.
- Sensory acceptability, cooking losses, texture, and color changes were assessed.
Main Results:
- Mutton sausages maintained acceptability up to 40% chickpea flour substitution.
- Pork and beef sausages showed reduced acceptability above 30% substitution.
- All sausage types exhibited increased cooking losses and softer textures with chickpea flour.
- Discoloration of raw sausages occurred, intensifying during cold storage.
Conclusions:
- Chickpea flour can be incorporated into sausages, particularly mutton-based ones, with acceptable results up to certain levels.
- Substitution impacts sausage texture, cooking yield, and appearance, necessitating further optimization for commercial viability.
