tailieunhanh - Substitution of peanut protein for soy protein as a non-meat binder in emulsion-type sausage production

In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. | TẠP CHÍ PHÁT TRIỂN KH&CN, TẬP 20, SỐ K7-2017 41 Substitution of peanut protein for soy protein as a non-meat binder in emulsion-type sausage production Hien Thi Nguyen, Minh Nguyen Tang, Dong Phuong Doan, Van Viet Man Le Abstract — In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. Soy protein concentrate was used in the sausage sample SPC as a control. Ten sausage samples including PPC1, PPC2, SPC and seven commercial samples in which soy protein (SP) was used were tested in three experiments. Instrumental Texture Profile Analysis (TPA), Flash Profile, and 9point hedonic scale were conducted to observe sample differences. The instrumental TPA results indicated that PPC1 and PPC2 were insignificantly different from the control and one of the SP-added samples for hardness, springiness, and adhesiveness; but significantly for cohesiveness. In the first two sensory dimensions, assessors discriminated samples into three distinct directions in which PPC1 and PPC2 were positioned closely to SPC and two commercial SP-added sausages. Preference map Manuscript Received on December 06th, 2016, Manuscript Revised May 30th, 2017. This research is funded by Vietnam National University HoChiMinh City (VNU-HCM) under grant number C2016-2025. Hien Thi NGUYEN is with Food Technology Department, Ho Chi Minh City University of Technology, Vietnam National University System - Ho Chi Minh City (VNU HCM) (email: nthien@). Minh Nguyen TANG is with VINABOMI-BINH AN Flour Joint Stock Company (VINABOMI JSC) (email: sonitabu@). Dong Phuong DOAN is with COLUSA - MILIKET Foodstuff Joint Stock Company (CMN) (email: dpdong93@). Van Viet Man LE is with Food Technology Department, Ho Chi