Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages

Gema Morales-Olán, María Antonieta Ríos-Corripio, Marlon Rojas-López, Joel Velasco-Velasco and Aleida Selene Hernández-Cázares
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Gema Morales-Olán: Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico
María Antonieta Ríos-Corripio: SECIHTI-Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico
Marlon Rojas-López: Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tepetitla, Mexico
Joel Velasco-Velasco: Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico
Aleida Selene Hernández-Cázares: Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico

Czech Journal of Food Sciences, 2025, vol. 43, issue 3, 194-204

Abstract: Efforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in pork sausages was evaluated by studying the proximate composition, energy content, total cholesterol, lipid oxidation, and physicochemical, textural, and structural properties during refrigerated storage. The results showed significant differences in the composition of the sausages. Low-fat flour (LFF), starch (LFS), and pea protein (LFP) sausages had approximately 18% lower energy content than high-fat (HF) sausages. Cholesterol content was not significantly different in the treatments. Cooking yield, pH, and water activity were not affected by the inclusion of the replacements. LFF sausages had the highest purge losses and LFP sausages the lowest. The addition of pea starch improved the luminosity of the sausages, but the addition of pea protein resulted in darker sausages. After 12 days of storage, no differences were found between the hardness of LFP and HF sausages. The replacements did not affect lipid oxidation. The results suggest that replacing fat with pea seed components may be an alternative to producing low-fat sausages with health benefits.

Keywords: fat replacer; low-fat sausage; pea seeds; plant-based ingredients; hybrid foods (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:211-2024-cjfs

DOI: 10.17221/211/2024-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

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