PARTNERS

Synergistic use of fermentation and extrusion processing to design plant protein-based sausages

The synergistic effect of lactic acid fermentation and high-moisture extrusion processing of pea protein on the microbiological and sensory properties of plant-based sausages was investigated by Finnish Researchers.

Plant-based sausages were formed by combining fermented pea protein concentrate (PPC) biomass with high-moisture extruded pea protein isolate (PPI). Pea protein concentrate (PPC) was fermented with Lactococcus lactis subsp. lactis and Lactiplantibacillus plantarum to improve the perceived structure, texture, and flavour (specifically via expression of glutamic acid which is connected to umami flavour) of plant-based sausages. The sausages were prepared by stuffing the mixture of extruded PPI and fermented PPC (addition level 70:30) inside vegetarian casings followed by steam cooking. After preparation and cooking of the sausages, a trained sensory panel evaluated the intensities of ten selected attributes defining the flavour, odour, colour, and texture. In addition, dry matter content, acidification, microbial quality, and glutamate contents were analysed. The results published in LWT – Food Science and Technology journal demonstrated that fermentation decreased the pea-like odour and improved the texture of the sausages. In addition, yeast-like odour and umami taste were observed. 

The study was able to demonstrate novel clean-label processing approaches by combined fermentation and extrusion to generate in-situ meat-like flavour and texture based on plant protein ingredients. 

LATEST NEWS

Regulation EU 2024/1314 and 1318 as regards maximum residue levels for certain pesticides in food

  Commission Regulation (EU) 2024/1314 of 15 May 2024 amending Annex III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum...

The May issue of “Industrie Alimentari” is now available

  In this issue, we publish a study to determine the presence of histamine in canned mackerel (Scomber japonicus-Scomber colias) marketed in Sardinia (Italy) by...

Effect of pulsed electric field treatment on beef cuts properties

  The effect of pulsed electric field (PEF) treatment on beef cuts was performed by Czech Researcher based on two consecutive experiments and the results...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
16-18/02/2025 - RIMINI
23-25/02/2025 - BOLOGNA
16-18/03/2025 - DÜSSELDORF, GERMANIA
18-22/05/2025 - DÜSSELDORF, GERMANIA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE