Naslov
Influence of the addition of different origin sources of protein on meat products sensory acceptance

Autori
Zamuz, Sol ; Purriños, Laura ; Galvez, Fernando ; Zdolec, Nevijo ; Muchenje, Voster ; Barba, Francisco J. ; Lorenzo, José M.

Izvornik
Journal of food processing and preservation (0145-8892) 43 (2019), 5; E13940, 8

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Sensory analysis ; seaweeds ; vegetable protein ; meat products

Sažetak
The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâté, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat products elaborated with Chlorella and Spirulina protein presented a good acceptance in pork liver pâté. Our data showed greater acceptability for the meat products supplemented with bean and lentil protein. Therefore, bean and lentil protein could be considered as suitable alternatives for the replacement of soy protein in meat products.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA