title: Effect of lupin seed proteins on quality characteristics of fermented sausages.
abstract: Lupin seed flours (LSF) and lupin seed protein isolates (LSPI) from a sweet (S) variety of Lupinus albus and a bitter (B) variety of Lupinus albus ssp. Graecus were used in the manufacture of fermented sausages at 2% level, based on the weight of meat and pork back fat, and hydrated to a protein/water ratio 1/4, to replace beef and pork meat on a protein to protein basis. LSF and LSPI had no effect (p>0.05) on the microbial counts, the pH, the moisture content and weight losses, the instrumentally measured colour numbers (L*, a*, b*), the firmness, the appearance and the sensory evaluated colour of fermented sausages. Fermented sausages produced with LSPI from the bitter variety had similar (p>0.05) sensory attributes to the control and lower (p<0.05) TBA values after the 28th day of storage. Fermented sausages produced with LSPI from the sweet variety had acceptable sensory attributes but TBA values higher than 1 mg of malonaldehyde/kg. LSF from both varieties had a high pro-oxidant effect and affected negatively the odour and taste of fermented sausages.
authors: Laboratory of Food Technology, Department of Food Hygiene and Food Technology of Animal Origin, Faculty of Veterinary Medicine,Aristotle University of Thessaloniki, GR 540 06 Thessaloniki, Greece.
authors: E J
authors: EJ
authors: Papavergou
authors: J G
authors: JG
authors: Bloukas
authors: G
authors: G
authors: Doxastakis