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

This study investigated the potential of rapeseed protein isolate (RPI) as a sustainable alternative to soy protein isolate (SPI) in chicken pâtés, considering the combined effects of protein (SPI or RPI) and oil (sunflower or rapeseed) sources. The proximate composition, pH, water activity (a_w), and colour of the RPI-based formulations were largely comparable to their SPI counterparts and remained stable over 60 days of refrigerated storage. However, at day 0, the RPI-based samples exhibited lower pH values (approx. 6.09 vs. 6.41), slightly lower lightness (L* approx. 68.9 vs. 72.5), higher redness (a* approx. 4.72 vs. 3.58), and higher yellowness (b* approx. 23.3 vs. 9.38), indicating some initial formulation-dependent differences. Furthermore, RPI-based formulations exhibited enhanced textural properties and improved oxidative stability, likely due to synergistic effects between rapeseed protein and oil. The substitution of sunflower oil with rapeseed oil significantly improved the fatty acid profile (p < 0.05), notably increasing α-linolenic acid (C18:3n-3) and achieving a favourable n-6/n-3 ratio (approx. 2.8). Sensory evaluation revealed that the formulation combining both rapeseed ingredients provided a stable and highly acceptable profile. These results collectively demonstrate that RPI is a viable and functional replacer for SPI, enabling the production of nutritious, high-quality, and sustainable chicken pâtés.