Suitability of pigeon pea and soybean flours as extenders and binders in restructured meat product (sausage)
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Date
2021
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Publisher
TAJAS
Abstract
The suitability of pigeon pea and soybean flours as an alternative to chemical binders and
extenders in meat restructuring technology was investigated in this study. Pigeon pea flour (PPF)
and soybean flour (SBF) were separately developed, assessed for their protein contents and each
was used for sausage preparation at 2, 4, and 6% with plain (CB) and chemical phosphate binder
(PhB) sausages serving as control samples. The processed sausages were then subjected to texture
profile, water solubility index (WSI), sensory profile, and consumer acceptability analyses to assess
the flours‘ performance. Soybean flour had a significantly (p<0.05) higher protein content (31%
DM) than pigeon pea flour (22-24% DM). Texture profile parameters differed significantly(p<0.05)
between samples with the highest hardness value observed inCB(424.0±1.53g) and lowest values
in SBFs (277±1.11-332±1.5 g). The PhB and 4 and 6% SBFs samples had higher cohesiveness
(0.46±0.02-0.54±0.03g), adhesiveness (9.0±0.10-10.9±0.25g) and WSI (2.8-3.0%) than respective
lower values of 0.29± 0.04-0.42±0.04, 2.5±0.10-6.0±0.66and 1-2.4% in plain control and PPFs
samples. The sensory analysis results revealed that PhB samples had significantly (p<0.05) higher
colour (8.2±1.30), saltiness (5.8±1.56), and mouthfeel (6.9±1.20) intensities than other samples.
Furthermore, the PhB, and 4 and 6% SBFssamples had significantly (p<0.05) higher moistness
(0.46±0.02-0.54±0.03g), consumer acceptability (7.1±1.67-7.3±1.88) and preference (125-177)as
well as lower hardness intensity (5.9±2.54-6.0±2.82) than other samples. In conclusion, soybean
is richer in protein than pigeon pea and its incorporation of up to 6% in sausage produces a
more acceptable product than plain control samples but with WSI, texture, and sensory profiles
comparable to chemical binder samples. However, further studies to establish appropriate pigeon
pea flour levels that will produce acceptable products with similar physical and sensory properties
to chemical binder is recommended.
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Keywords
Pigeon pea, Binder, Soybean, Sausages, Sensory profiles, Water solubility index