Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 11, Issue 12, December 2020, Page 363-368 PDF (889.37 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2020.160397 | ||||
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| Authors | ||||
A. A. Kandil; M. M. Aly-Aldin; A. Y. Allam  
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| Food Science and Technology Dept., Fac., Agric., Menofiya University., Shibin El-Kom., Egypt. | ||||
| Abstract | ||||
| Beef sausage was prepared by the incorporation of chickpea protein isolate (CPI) at the ratio levels 10, 15 and 20% of beef meat was studied in order to assess the yield, quality characteristics and shelf life of beef Sausage (BS). BS quality characteristics was assessed by pH, moisture content, Thiobarbituric acid (TBA) value, total plate count (TPC), mold and yeast count, organoleptic properties, and physical properties. Obtained results found that the pH values and moisture content are affected slightly prolonged storage period, However, TBA values were not affected by the addition of CPI at zero day of cold storage. The TPC of the fresh BS samples were found in the range of 3.7-4.3 logarithm cfu/g. BS samples were acceptable to Committee members and integration of CPI did not influence admissibility. Integration of CPI increased the values of Hunter L and b but reduced the other values and hardness. During refrigerated storage at (0 °C) the values for L, a, b was fluctuating irregularly. It was summarized that the integration of CPI prepared sausage could improves slightly sensory properties namely texture, color, and juiciness. Also, the shelf life of the emulsified sausages was not significantly changed by the incorporating CPI into the formula. | ||||
| Keywords | ||||
| Chickpea protein isolate; beef; texture; Emulsified Sausage Total Plate Count; Thiobarbituric acid | ||||
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