Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés

Area of Science:

• Food Science
• Sustainable Food Production
• Protein Chemistry

Background:

• Soy protein isolate (SPI) is a common ingredient in processed meats.
• There is a growing demand for sustainable and plant-based protein alternatives.
• Rapeseed protein isolate (RPI) presents a potential alternative to SPI.

Purpose of the Study:

• To evaluate rapeseed protein isolate (RPI) as a substitute for soy protein isolate (SPI) in chicken pâtés.
• To investigate the impact of protein and oil sources (rapeseed vs. sunflower) on pâté quality.
• To assess the nutritional, textural, oxidative, and sensory properties of RPI-based chicken pâtés.

Main Methods:

• Formulation of chicken pâtés using SPI and RPI with sunflower or rapeseed oil.
• Analysis of proximate composition, pH, water activity (a_w), and color (L*, a*, b*).
• Evaluation of textural properties, oxidative stability, fatty acid profile, and sensory attributes over 60 days of refrigerated storage.

Main Results:

• RPI-based pâtés showed comparable proximate composition and stability to SPI-based ones over 60 days.
• Initial differences in pH, color (L*, a*, b*), and water activity were observed between RPI and SPI formulations.
• RPI formulations exhibited enhanced texture, improved oxidative stability, and a favorable fatty acid profile, especially when combined with rapeseed oil.
• Sensory evaluation indicated high acceptability for the formulation using both rapeseed ingredients.

Conclusions:

• Rapeseed protein isolate (RPI) is a viable and functional alternative to soy protein isolate (SPI) in chicken pâté production.
• The use of RPI, particularly with rapeseed oil, improves pâté quality, nutritional value, and oxidative stability.
• RPI enables the development of sustainable, high-quality, and nutritious chicken pâtés.