Effect of Adding Sesame (Sesamum indicum L.) Protein Isolate on the Bromatological, Microbiological, Sensory, and Textural Properties of a Frankfurt-type Sausage

Evelyn Milena Faciolince Baena¹, Kelvin Rodrigo Niño Lopez¹, Piedad Montero Castillo^1*, Katherine Paternina Sierra¹and Luis Alfonso Beltrán Cotta²

¹Faculty of Engineering, Programme: Food Engineering. University of Cartagena, Cartagena, Colombia.

²Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador, Brazil.

Corresponding Author E-mail:pmonteroc@unicartagena.edu.co

This study aimed to evaluate the effect of adding sesame protein isolate (Sesamum indicum L.) on the bromatological, microbiological, sensory, and textural properties of a Frankfurt-type sausage. Sesame protein isolate (SPI) was obtained by isoelectric precipitation. Four percentages of SPI were used in the Frankfurt-type sausage samples: 0% (SS0), 2% (SS2), 4% (SS4) and 6% (SS6). The proximate composition of the sausages and SPI was determined. Microbiological, sensory (preference), and textural (TPA) properties were also studied. The results indicated that the protein content of the SPI was 88.02%. Regarding sensory acceptance, SS4 and SS6 obtained the highest scores in most parameters. On the other hand, SS6 showed higher results in terms of cohesiveness (4.04), elasticity (9.98), and chewiness (47.93). In conclusion, SPI can be used in meat products because it increases the bromatological parameters of sausages and improves the acceptance of some sensory parameters.

Alkaline extraction; Meat product; Protein Isolate; Sesame; TPA

[ HTML Full Text]