15F-34 |
Preparation and shelf life evaluation of a Vienna style sausage using a sesame seed (Sesamum indicum) protein isolate |
A. GALVEZ1, L. Gutierrez, A. Farrés González Sarabia, I. Flores, L. Medina, and M. Quirasco. (1) Dept. of Food Science and Biotechnology, Faculty of Chemistry, National Autonomous University of Mexico, Circuito de la Investigación Científica, Cd. Universitaria, Mexico City, 04510, Mexico Vegetable proteins are still an interesting alternative for the substitution of animal ones. They allow the reduction of animal fat content and of manufacturing costs. Two sesame seed protein isolates were developed. They showed good amino acid balance and lack of antinutritional factors, excellent emulsifying properties and were used for the formulation of Mexican “Vienna style” sausages. The objective of this study was to evaluate the performance of sesame seed protein isolates in sausage formulation, using two controls: one with a soybean protein meat extender and another 100% meat. A 20% substitution of meat protein was performed with either a commercial soy protein isolate or the experimental isolates, according to the levels accepted by the Mexican National Standards (MNS). Proximal and microbiological evaluations were performed. Overall liking tests were applied using a five point hedonic scale. Shelf life was assessed in terms of moisture loss, pH change, microbiological and rancidity development. Five variables for Texture Profile Analysis (TPA) were examined using a Sintech texture-meter: firmness, gumminess, springiness, cohesiveness and chewiness. Proximal and microbiological analysis were in accordance with MNS. Organoleptic analysis indicated a significant preference for the sesame isolates formulations over the 100% meat or the soybean formulations. The longest shelf life was obtained for the sesame formulations based on total plate count results. Moisture loss and rancidity increased over time. No rancid notes were detected. Acid notes were present but did not reach disliking levels. TPA results correlated with microbial analysis, in terms of a noticeable firmness decrease concomitant with pH drop, although organoleptic analyses did not show significant changes during the period assayed for shelf life. Sausages added with sesame isolates showed a TPA similar to soybean formulations. Results suggest that these isolates could substitute soybean extenders in meat products.
Session 15F, Product Development
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