Chemical, physical and sensory characteristics of low-fat beef meat sausage with modified lablab bean flours and protein concentrates

الملخص EN

This study focuses on the effect of adding germinated lablab bean seed flours (GLFs) and corresponding protein concentrates (GLPs) on chemical composition, physical analysis and sensory quality of low-fat sausages.

Germination was carried out at different temperatures (25, 35 and 450C).

All chemical parameters of ground lean beef meat significantly decreased compared to GLFs and GLPs.

Acidic-butanol extraction used in preparation of GLPs improved OHC and WAI.

Fl, F2, P2 and P3 to possess the highest WHC and OHC values gave the beat acceptable for low-fat sausages preparation.

These fat substitutes have been introduced to law-fat beef sausages (8, 12 and 15%) to make the texture and other sensory scores more acceptable.

Quality characteristics of low-fat sausages were evaluated to select the best fat replacer type.

The increase in protein content of low-fat sausages was found to reach 1640% of the control sausage.

All low-fat sausage types had higher scores for water binding capacity and moisture and fat retention.

Cooking loss of control sausage was significantly higher than all low-fat sausages.

All sensory characteristics scores were not significant difference from control sausage.

Incorporation of GLFs and GLPs as fat-replacers at level of 5% could be used without causing significant changes in sausage quality.

Fat substitutes have been introduced to low-fat meat products to make the texture more acceptable.