Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability
The effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a possible way to reduce the meat content of sausages. Replacement ratios of 10%, 15%, 20%, and 25% were used and the proximate composition, amino acid profile, physicochemical properties (cooking yield and emuls...
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| Veröffentlicht in: | International journal of food science & technology 2024-05, Vol.59 (5), p.3391-3401 |
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| creator | Le, Thi Kim Yen Nguyen, Kieu Diem Hoang, Kim Anh |
| description | The effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a possible way to reduce the meat content of sausages. Replacement ratios of 10%, 15%, 20%, and 25% were used and the proximate composition, amino acid profile, physicochemical properties (cooking yield and emulsion stability, instrumental texture, and colour), microstructure (by scanning electron microscopy), and overall liking of the sausage products were evaluated. The results showed that elevating the meat substitution ratio from 0% to 25% using GMF increased the protein, carbohydrate, and ash content by 1.14, 2.49, and 1.16 times, while reducing moisture and fat content by 1.16 and 1.2 times. Simultaneously, the total phenolic content (TPC) increased by 46%, accompanied by a 20% rise in antioxidant capacity. Incorporating GMF into the meat‐reduced sausages not only increased the amount of total amino acid and ratio of essential amino acid (EAA) but also enhanced their emulsion stability and cooking yield. The 10%–15% meat substitute samples had the closest colour and textural characteristics to the control and were accepted by the consumers. |
| doi_str_mv | 10.1111/ijfs.17089 |
| format | Article |
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Replacement ratios of 10%, 15%, 20%, and 25% were used and the proximate composition, amino acid profile, physicochemical properties (cooking yield and emulsion stability, instrumental texture, and colour), microstructure (by scanning electron microscopy), and overall liking of the sausage products were evaluated. The results showed that elevating the meat substitution ratio from 0% to 25% using GMF increased the protein, carbohydrate, and ash content by 1.14, 2.49, and 1.16 times, while reducing moisture and fat content by 1.16 and 1.2 times. Simultaneously, the total phenolic content (TPC) increased by 46%, accompanied by a 20% rise in antioxidant capacity. Incorporating GMF into the meat‐reduced sausages not only increased the amount of total amino acid and ratio of essential amino acid (EAA) but also enhanced their emulsion stability and cooking yield. The 10%–15% meat substitute samples had the closest colour and textural characteristics to the control and were accepted by the consumers.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.17089</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Amino acid composition ; Amino acids ; Beans ; Carbohydrates ; Color ; Composition ; Cooking ; Emulsions ; Flour ; Meat ; Phenolic compounds ; Phenols ; Physicochemical properties ; Sausages ; Scanning electron microscopy ; Stability ; Substitutes ; Vigna radiata</subject><ispartof>International journal of food science & technology, 2024-05, Vol.59 (5), p.3391-3401</ispartof><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c218t-40837523b76f279d062edf2e63786dfab744ac346437e5ad292f467306504b703</cites><orcidid>0009-0007-3437-953X ; 0000-0003-1770-1623</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids></links><search><creatorcontrib>Le, Thi Kim Yen</creatorcontrib><creatorcontrib>Nguyen, Kieu Diem</creatorcontrib><creatorcontrib>Hoang, Kim Anh</creatorcontrib><title>Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability</title><title>International journal of food science & technology</title><description>The effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a possible way to reduce the meat content of sausages. 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Nguyen, Kieu Diem ; Hoang, Kim Anh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c218t-40837523b76f279d062edf2e63786dfab744ac346437e5ad292f467306504b703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Amino acid composition</topic><topic>Amino acids</topic><topic>Beans</topic><topic>Carbohydrates</topic><topic>Color</topic><topic>Composition</topic><topic>Cooking</topic><topic>Emulsions</topic><topic>Flour</topic><topic>Meat</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Physicochemical properties</topic><topic>Sausages</topic><topic>Scanning electron microscopy</topic><topic>Stability</topic><topic>Substitutes</topic><topic>Vigna radiata</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Le, Thi Kim Yen</creatorcontrib><creatorcontrib>Nguyen, Kieu Diem</creatorcontrib><creatorcontrib>Hoang, Kim Anh</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Le, Thi Kim Yen</au><au>Nguyen, Kieu Diem</au><au>Hoang, Kim Anh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-05-01</date><risdate>2024</risdate><volume>59</volume><issue>5</issue><spage>3391</spage><epage>3401</epage><pages>3391-3401</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>The effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a possible way to reduce the meat content of sausages. 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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Amino acid composition Amino acids Beans Carbohydrates Color Composition Cooking Emulsions Flour Meat Phenolic compounds Phenols Physicochemical properties Sausages Scanning electron microscopy Stability Substitutes Vigna radiata |
| title | Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability |
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