Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein (Full)
13 thg 5, 2025 | 09:40

Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein (Full)



Kết cấu, cấu trúc vi mô và quá trình tiêu hóa trong ống nghiệm của xúc xích dạng gel thịt lai được chế biến từ protein đậu đã được chức năng hóa.


This study investigated the effects of complex formulations on the textural and microstructural properties of prototype reduced-salt (0.3 M NaCl as opposed to regular 0.6 M NaCl) hybrid meat sausages and compared the in vitro digestion behavior and oxidation stability. Plant-based ingredients, including functionalized (ultrasound) pea protein isolate and pea flour, were incorporated to substitute lean meat at three levels (ratios 100:0, 75:25, and 50:50 w/w). Cooked hybrid emulsion sausages (4.5 % canola oil) exhibited a slightly pink cured color, but the chromatic a∗ value decreased 16–39 % with pea protein substitution. Hardness and breaking force declined with increasing substitution levels, whereas deformability displayed an upward trend. In contrast to regular-salt (0.6 M) sausage, where pea protein substitution decreased texture uniformity, the substitution in reduced-salt (0.3 M) hybrid sausages resulted in a denser protein network. 

In corroboration, reduced-salt sausage with pea protein substitution demonstrated restricted bulk water mobility, as evidenced by 1H NMR, leading to significantly less cooking loss (28–31 %, P < 0.05) compared with non-substitution control. During simulated in vitro digestion (1 h pepsin followed by 2 h trypsin), approximately 90–95 % protein in hybrid sausages was hydrolyzed into short peptides and amino acids, leaving a small fraction of oligopeptide remnants (<17 kDa). Nevertheless, hybrid sausages were susceptible to lipid oxidation, with TBARS rising to 2.0–2.7 mg malonaldehyde/kg from all-meat control (0.24 mg/kg), underscoring the necessity for antioxidant protection. These findings contribute to the knowledge base for the development of sustainable hybrid meat alternatives.










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Kết cấu, cấu trúc vi mô và quá trình tiêu hóa trong ống nghiệm của xúc xích dạng gel thịt lai được chế biến từ protein đậu đã được chức năng hóa.


This study investigated the effects of complex formulations on the textural and microstructural properties of prototype reduced-salt (0.3 M NaCl as opposed to regular 0.6 M NaCl) hybrid meat sausages and compared the in vitro digestion behavior and oxidation stability. Plant-based ingredients, including functionalized (ultrasound) pea protein isolate and pea flour, were incorporated to substitute lean meat at three levels (ratios 100:0, 75:25, and 50:50 w/w). Cooked hybrid emulsion sausages (4.5 % canola oil) exhibited a slightly pink cured color, but the chromatic a∗ value decreased 16–39 % with pea protein substitution. Hardness and breaking force declined with increasing substitution levels, whereas deformability displayed an upward trend. In contrast to regular-salt (0.6 M) sausage, where pea protein substitution decreased texture uniformity, the substitution in reduced-salt (0.3 M) hybrid sausages resulted in a denser protein network. 

In corroboration, reduced-salt sausage with pea protein substitution demonstrated restricted bulk water mobility, as evidenced by 1H NMR, leading to significantly less cooking loss (28–31 %, P < 0.05) compared with non-substitution control. During simulated in vitro digestion (1 h pepsin followed by 2 h trypsin), approximately 90–95 % protein in hybrid sausages was hydrolyzed into short peptides and amino acids, leaving a small fraction of oligopeptide remnants (<17 kDa). Nevertheless, hybrid sausages were susceptible to lipid oxidation, with TBARS rising to 2.0–2.7 mg malonaldehyde/kg from all-meat control (0.24 mg/kg), underscoring the necessity for antioxidant protection. These findings contribute to the knowledge base for the development of sustainable hybrid meat alternatives.










LINK DOWNLOAD (TÀI LIỆU VIP MEMBER)

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