Effect of lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the technological and sensory quality parameters of frankfurter-type sausages
Piedad Margarita Montero Castillo | Raúl José Martelo Gómez | Katherine Paternina Sierra
Trends in healthy foods have influenced the meat sector in general, so producers are catering to these needs using functional ingredients to complement the benefits of animal protein. This study evaluates the effect of incorporating lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the quality of frankfurter-type sausages at different concentrations. A 2x2 factorial design was used, where the independent variables were the lyophilized plasma content and the amount of Zaragoza bean flour. Acceptability, proximal composition, texture, cooking losses, and water retention capacity were the dependent variables. T4 (1.5 % plasma and 5 % flour) obtained the highest acceptability because of its proximal composition (20.41 % protein, 62.42 % moisture, 10.12 % fat, and 4.76 % ashes). In turn, this treatment obtained better textural characteristics than the control, lower cooking losses (2.02 %), higher yield (98.18 %), and water retention capacity (8.8 %), possibly attributed to the functional properties of plasma and flour. This study demonstrates that incorporating porcine plasma and Zaragoza bean flour into meat products such as Frankfurt sausages is possible without hurting acceptability. It also confirms the positive impact on these meat products’ acceptability, proximal composition, texture, cooking losses, and water retention capacity.
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