Physico-Chemical Characterization of Fresh Sausage Enriched with Different Proteins

S. Zamuz; B. García; N. Echegaray; R. Agregán; R. Bermúdez; D. Franco; J.M. Lorenzo

Physico-Chemical Characterization of Fresh Sausage Enriched with Different Proteins

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Zamuz

S. Zamuz ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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B. García

B. García ²COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

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N. Echegaray

N. Echegaray ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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R. Agregán

R. Agregán ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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R. Bermúdez

R. Bermúdez ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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D. Franco

D. Franco ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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, and

J.M. Lorenzo

J.M. Lorenzo ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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Type:: Chapter

Pages:: 854–855

DOI:: https://doi.org/10.3920/9789086868605_382

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The effect of different sources of protein on physico-chemical parameters of sausages (chemical composition, color and pH, WHC and texture values) was examined. A total of fifteen fresh sausages [control (soybean protein) and modified batches (pea and seaweed proteins)] were used in this study. The pH values, protein and ashes content were significantly (P<0.05) affected by protein source. On the other hand, sausages manufactured with seaweed showed the lowest L* (50.12, 52.67 and 33.96 for control, pea and seaweed groups, respectively) and a* (22.84, 22.16 and 0.59 for control, pea and seaweed groups, respectively) values. Finally, WHC was not influenced by protein source, whereas the lowest hardness values were observed in seaweed batch.

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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

Subjects
- Life Sciences

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Physico-Chemical Characterization of Fresh Sausage Enriched with Different Proteins

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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