Replacement of Pork Meat with Proteins Recovered from Meat Co-Products in an Emulsion-Type Breakfast Sausage

C. Álvarez; A.M. Mullen

Replacement of Pork Meat with Proteins Recovered from Meat Co-Products in an Emulsion-Type Breakfast Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Álvarez

C. Álvarez Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; carlos.alvarez@teagasc.ie

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A.M. Mullen

A.M. Mullen Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; carlos.alvarez@teagasc.ie

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Type:: Chapter

Pages:: 614–615

DOI:: https://doi.org/10.3920/9789086868605_273

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Co-products generated by meat industry can provide a source of high quality proteins, which can impart techno- functional properties and provide an excellent amino acid profile. In this trial, proteins recovered from four different sources (blood plasma, exudates, brine solution and stick water) were incorporated into an Irish breakfast sausage. Either 10 or 20% of the protein from meat was replaced and the results compared against control recipes. The impact of the protein replacement was then analyzed for key sausage characteristics. The batter obtained showed same the proximate composition, the impact on textural and water holding features, and the outcome of amino acid profiling is presented. Evidence shows that some of these protein products hold strong potential for inclusion in meat based products both from a technological and nutritive perspective.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Replacement of Pork Meat with Proteins Recovered from Meat Co-Products in an Emulsion-Type Breakfast Sausage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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