Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation

Document Type : Original Paper

Authors

1 MSc. Graduate, Department of Food Science and Technology, Mahalat Branch, Islamic Azad University, Mahalat, Iran

2 Assistant Professor, Department of Food Science and Technology, Mahalat Branch, Islamic Azad University, Mahalat, Iran

3 Ph.D. Student in Operation Research, Farabi Campus of Tehran University, Tehran, Iran

Abstract

Considering the industrialization of society and people’s tendency to fast foods, consumption of these products has increased compared to the past. Therefore, enriching these products can be influential in promoting public health. In this research, the researchers checked semi-vegetarian sausage with higher quality and nutritional value and lower price, physicochemical, chemical, microbial and sensory properties by replacing pea and lentil seed flour at three levels of 5, 10, and 15 % instead of chicken in the formulation of sausage cocktail. To check this product, Sausage samples were tested by physicochemical, microbial, chemical and sensory experiments. Data from three iterations of this study’s tests were analyzed by Duncan test. The results of variance analysis indicated a significant difference between protein, ash, hardness of product and free water WHC content of sausages and control group. Also, these showed that replacement of chickpea and lentil seed flour in sausage did not have a significant effect on fat, moisture, cooking loss, and pH content of the product. The  results from sensory test indicated that parameters’ scores decreased significantly with the increase of replacement level.

Keywords

Abul-Fadl, M. (2012). Nutritional and chemical evaluation of white cauliflower by-products flour and the effect of its addition on beef sausage quality. Journal of Applied Sciences Research, 8(2), 693-704.
Ammar, M. (2012). Influence of using mustard flour as extender on quality attributes of beef burger patties. World Journal of Agricultural Sciences, 8(1), 55-61.
Azadbakht, L., & Esmaillzadeh, A. (2009). Diet variety: a measure of nutritional adequacy and health. Journal of Qazvin University of Medical Sciences, 13(2), 88-98 (in Persian).
Baker, R., Darfler, J., & Bourne, M. (1968). The effect of level of skin on the quality of chicken frankfurters. Poultry Science, 47(6), 1989-1996. doi:https://doi.org/10.3382/ps.0471989
Bilek, A. E., & Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science, 82(4), 472-477. doi:https://doi.org/10.1016/j.meatsci.2009.03.002
Borghei, M. a. s., Baghaei, H., & Motamedi, A. (2016). Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product. Research and Innovation in Food Science and Technology, 4(4), 315-324. doi:https://doi.org/10.22101/jrifst.2016.01.30.443 (in Persian)
Cava, R., Ladero, L., Cantero, V., & Rosario Ramírez, M. (2012). Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products. Journal of Food Science, 77(4), C346-C352. doi: https://doi.org/10.1111/j.1750-3841.2011.02597.x
Choe, J.-H., Kim, H.-Y., Lee, J.-M., Kim, Y.-J., & Kim, C.-J. (2013). Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, 93(4), 849-854. doi:https://doi.org/10.1016/j.meatsci.2012.11.054
Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Jeong, J.-Y., . . . Kim, C.-J. (2010). Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Science, 84(3), 557-563. doi:https://doi.org/10.1016/j.meatsci.2009.10.012
Das, A. K., Anjaneyulu, A., Gadekar, Y., Singh, R., & Pragati, H. (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Science, 80(3), 607-614. doi:https://doi.org/10.1016/j.meatsci.2008.02.011
Hayes, J., Stepanyan, V., Allen, P., O’grady, M., & Kerry, J. (2011). Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT-Food Science and Technology, 44(1), 164-172. doi:https://doi.org/10.1016/j.lwt.2010.05.020
Huang, S., Tsai, Y., & Chen, C. (2011). Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of Chinese-style sausages. Asian-Australasian Journal of Animal Sciences, 24(6), 875-880. doi:https://doi.org/10.5713/ajas.2011.10317
Iranian National Standardization Organization. (1970). Measurement of total protein in meat and its products. (ISIRI Standard No. 924, First Edition). Retrieved from http://standard.isiri.gov.ir/StandardFiles/924.htm (in Persan)
Iranian National Standardization Organization. (1987a). Cereal and cereal products –Pea flour – Specifications and test methods. (ISIRI Standard No. 6950, 1st Revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=11486 (in Persian)
Iranian National Standardization Organization. (1987b). Method of determination for total fat content cereals and cereal products. (ISIRI Standard No. 2862, 1st Revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=13899 (in Persian)
Iranian National Standardization Organization. (1992). Microbiology of the food chain - comprehensive method for the enumeration of microorganisms. (ISIRI Standard No. 5272, 1st revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=43263 (in Persian)
Iranian National Standardization Organization. (1995). Microbiology - Identification and enumeration of Clostridium perfringens and sulphite reducing Clostridium in foods. In (ISIRI Standard No. 9262). (in Persian)
Iranian National Standardization Organization. (2002). Meat and meat products - Determination of total ash-Test method. (ISIRI Standard No. 744, 1st revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=5551 (in Persian)
Iranian National Standardization Organization. (2003a). Meat and meat products-determination of total fat content-Test method. (ISIRI Standard No. 742, 2st revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=1171 (in Persian)
Iranian National Standardization Organization. (2003b). Meat and meat products - Determination of moisture content - Test method (Reference Method). (ISIRI Standard No. 745, First Edition). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=37661 (in Persian)
Iranian National Standardization Organization. (2003c). Pulses-Chickpeas-Specifications and test methods. (ISIRI Syandard No. 96, 1st Revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=10527 (in Persian)
Iranian National Standardization Organization. (2006). Microbiology of food and animal feeding stuffs - Horizontal method for enumeration of clostridium perfringens Colony-count technique. (ISIRI Standard No. 2197, 1st revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=12806 (in Persian)
Iranian National Standardization Organization. (2007). Meat and meat products –Measurment of pH –Reference test method. (ISIRI Standard No. 1028, 1st revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=11604 (in Persian)
Iranian National Standardization Organization. (2008a). Cereals, pulses and by products -Determination of ash yeild by incineration. (ISIRI Standard No. 2706, 1st revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=46002 (in Persian)
Iranian National Standardization Organization. (2008b). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds-Part 1 : Colony count technique in productswith water activity greater than 0.95. (ISIRI Standard No. 10899-1, 1st edition). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=12277 (in Persian)
Jokar, A., Hashemi Nasab, A., Ghanaatzade, L., Farahnaky, A., & Hosseini, M. (2012). Using germinated pinto bean flour instead of wheat flour in producing sausage. Iranian Journal of Nutrition Sciences & Food Technology, 7(1), (in Persian).
Kurt, Ş., & Kilincceker, O. (2012). The effects of cereal and legume flours on the quality characteristics of beef patties. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(5), 725-730. doi:https://doi.org/10.9775/kvfd.2012.6013
Mohammadi, M., & Hosseini, H. (2009). Sausage Production Principles and Methods (Vol. I ). Institute of Nutrition Publications (in Persian).
Namakin, K., Sharifzade, G., Majnone, H., Firouzi, F., & Latifi, M. (2011). Prevalence of Malnutrition in Students of Deprived Areas in South Khorasan. Knowledge & Health Journal, 6(2), 38-42 (in Persian).
Naseri, A., & Naseri, A. (2005). Manufacturing technology of sausage and sausage meat products. (in Persian)
Ramroodi, M., Galavi, M., & Nakhzari-Moghaddam, A. (2008). Evaluation of Yield and Yield Components of Some Lentil Genotypes to Different Planting Dates. Agricultural Research, 8(2), 69-77 (in Persian).
Riazi, F., Zeynali, F., Hoseini, E., & Behmadi, H. (2016). The effect of adding dried waste produced from red grape juice processing (Vitis vinifera L. var. Siahe sardasht) on physico-chemical parameters and functional properties of beef sausage. Journal of food science and technology, 13(61), 108-199 (in Persian).
Shakoor Chaudhray, S., & Ledward, D. A. (1988). Utilization of black gram flour in beef sausages. Meat Science, 22(2), 123-130. doi:https://doi.org/10.1016/0309-1740(88)90086-1
Shokraneh, N., Mizani, M., Hoseini, S. E., Farahnaki, A., & Gerami, A. (2015). The effect of partial replacement of red meat with gelatin on sausage physicochemical and sensory properties Food science & nutrition, 12(3), 17-26 (in Persian).
Yi, H. C., Cho, H., Hong, J. J., Ryu, R. K., Hwang, K. T., & Regenstein, J. M. (2012). Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour. Meat Science, 92(4), 464-468. doi:https://doi.org/10.1016/j.meatsci.2012.05.012
Zeinalzadeh, E., Mizani, M., Chamani, M., & Gerami, A. (2010). The Effect of Dietary Corn Bran Fibers (Corn Z-Trim) and Calcium Gluconate on Quality Characteristics of Sausages. Food Technology & Nutrition, 7(3), 5-16 (in Persian).
CAPTCHA Image
Volume 8, Issue 3
October 2019
Pages 213-224
  • Receive Date: 17 July 2018
  • Revise Date: 07 November 2018
  • Accept Date: 19 January 2019