Czech J. Food Sci., 2025, 43(3):194-204 | DOI: 10.17221/211/2024-CJFS

Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausagesOriginal Paper

Gema Morales-Olán ORCID...1, María Antonieta Ríos-Corripio ORCID...2, Marlon Rojas-López ORCID...3, Joel Velasco-Velasco ORCID...1, Aleida Selene Hernández-Cázares ORCID...1
1 Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico
2 SECIHTI-Colegio de Postgraduados Campus Córdoba, Veracruz, Mexico
3 Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tepetitla, Mexico

Efforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in pork sausages was evaluated by studying the proximate composition, energy content, total cholesterol, lipid oxidation, and physicochemical, textural, and structural properties during refrigerated storage. The results showed significant differences in the composition of the sausages. Low-fat flour (LFF), starch (LFS), and pea protein (LFP) sausages had approximately 18% lower energy content than high-fat (HF) sausages. Cholesterol content was not significantly different in the treatments. Cooking yield, pH, and water activity were not affected by the inclusion of the replacements. LFF sausages had the highest purge losses and LFP sausages the lowest. The addition of pea starch improved the luminosity of the sausages, but the addition of pea protein resulted in darker sausages. After 12 days of storage, no differences were found between the hardness of LFP and HF sausages. The replacements did not affect lipid oxidation. The results suggest that replacing fat with pea seed components may be an alternative to producing low-fat sausages with health benefits.

Keywords: fat replacer; low-fat sausage; pea seeds; plant-based ingredients; hybrid foods

Received: October 28, 2024; Revised: May 2, 2025; Accepted: May 5, 2025; Prepublished online: June 18, 2025; Published: June 25, 2025  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Morales-Olán G, Antonieta Ríos-Corripio M, Rojas-López M, Velasco-Velasco J, Selene Hernández-Cázares A. Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages. Czech J. Food Sci. 2025;43(3):194-204. doi: 10.17221/211/2024-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Badia-Olmos C., Laguna L., Haros C.M., Tárrega A. (2023): Techno-functional and rheological properties of alternative plant-based flours. Foods, 12: 1-15. Go to original source... Go to PubMed...
    2. Beta T., Corke H., Rooney L.W., Taylor J. (2001): Starch properties as affected by sorghum grain chemistry. Journal of Science and Food Agriculture, 81: 245-251. Go to original source...
    3. Broucke K., Van C., Duquenne B., De Witte B., Baune M., Lammers V., Terjung N., Ebert S., Gibis M., Weiss J., Van G. (2022): Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages. Innovative Food Science and Emerging Technologies, 78: 1-12. Go to original source...
    4. Cengiz E., Gokoglu N. (2005): Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chemistry, 91: 443-447. Go to original source...
    5. Colomer M., Leandro de Souza D., Vila-Martí A., Torres-Moreno M. (2021): Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausage. CyTA - Journal of Food, 19: 429-439. Go to original source...
    6. dos Santos M., Munekata P.E.S., Pateiro M., Carvalho G., Silva A.C., Lorenzo J.M., Rodrigues M.A (2020): Pork skin-based emulsion gels as animal fat replacers in hot dog style sausages. LWT, 132: 1-7. Go to original source...
    7. Du M., Ahn D.U. (2002): Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat. Poultry Science, 81: 1251-1256. Go to original source... Go to PubMed...
    8. Estévez M. (2021): Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Science, 181: 1-13. Go to original source... Go to PubMed...
    9. Estévez M., Ventanas S., Cava R. (2005): Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on colour and texture deterioration. Journal of Food Science, 70: 428-432. Go to original source...
    10. Ferreira P., da Silva C.F., Ferreira J.P., Campos J.M. (2023): Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties. Food Chemistry Advances, 3: 1-7. Go to original source...
    11. Fontes-Candia C., Martínez-Sanz M., Gómez-Cortés P., Calvo M.V., Verdú S., Grau R., López-Rubio A. (2023): Polysaccharide-based emulsion gels as fat replacers in frankfurter sausages: Physicochemical, nutritional and sensorial evaluation. LWT, 180: 1-9. Go to original source...
    12. Gallego M., Arnal M., Barat J. M., Talens, P. (2021): Effect of cooking on protein digestion and antioxidant activity of different legume pastes. Foods, 10: 47. Go to original source... Go to PubMed...
    13. Gao L., Wan C., Wang H., Wang P., Yang P., Eeckhout M., Gao J. (2023): Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced a-amylase. Innovative Food Science & Emerging Technologies, 86: 1-10. Go to original source...
    14. Guntarti A., Ahda M., Sunengsih N. (2019): Identification of lard on grilled beef sausage product and steamed beef sausage product using Fourier Transform Infrared (FTIR) spectroscopy with chemometric combination. Potravinárstvo Slovak Journal of Food Science, 13: 767-72. Go to original source...
    15. Hadidi M., Orellana-Palacios J.C., Aghababaei F., Gonzalez-Serrano D.J., Moreno A., Lorenzo J.M. (2022): Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. LWT, 13: 1-11. Go to original source...
    16. Hu H., Li Y., Zhang L., Tu H., Wang X., Ren L., Dai S., Wang L. (2021): Use of tremella as fat substitute for enhancement of physicochemical and sensory profiles of pork sausage. Foods, 10: 2167. Go to original source... Go to PubMed...
    17. Jiménez-Colmenero F., Cofrades J.C. (2001): Healthier meat and meat products: Their role as functional foods. Meat Science, 59: 5-13. Go to original source... Go to PubMed...
    18. Kang K.M., Lee S.H., Kim H.Y. (2022): Effects of using soybean protein emulsion as a meat substitute for chicken breast on physicochemical properties of Vienna sausage. Food Science of Animal Resources, 42: 73-83. Go to original source... Go to PubMed...
    19. Lam A.C.Y., Karaca R.T., Nickerson M.T. (2018): Pea protein isolates: Structure, extraction, and functionality. Food Reviews International, 34: 126-147. Go to original source...
    20. Leonard W., Hutchings S., Warner R., Fang Z. (2019): Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage. International Journal of Food Science and Technology, 54: 1849-1857. Go to original source...
    21. Li C., Xie W., Zhang X., Liu J., Zhang M., Shao J. (2023): Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages. Meat Science, 197: 1-9. Go to original source... Go to PubMed...
    22. Marti-Quijal F., Zamuz S., Toma¹eviæ I., Gómez B., Rocchetti G., Lucini L., Remize F., Barba F.J., Lorenzo J. (2019): Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork. LWT, 110: 316-323. Go to original source...
    23. Official Methods of Analysis (AOAC) (1998): Association of Official Analytical Chemist Inter. Arlington, USA. Available at https://www.aoac.org/official-methods-of-analysis/(accessed Sep 12, 2024).
    24. Ozturk-Kerimoglu B., Urgu-Ozturk M., Serdaroglu M., Koca N. (2022): Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausage formulated with microparticulated whey protein to substitute animal fat. Meat Science, 184: 1-10. Go to original source... Go to PubMed...
    25. Pietrasik Z., Janz J.A.M. (2010): Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna. Food Research International, 43: 602-608. Go to original source...
    26. Pietrasik Z., Soladoye O.P. (2021): Use of native pea starches as an alternative to modified corn starch in low-fat bologna. Meat Science, 171: 1-8. Go to original source... Go to PubMed...
    27. Sampaio G.R., Castellucci C.M.N., Pinto E.M., Torres E. (2004): Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. Journal of Food Composition and Analysis, 14: 469-474. Go to original source...
    28. Shanthakumar P., Klepacka J., Bains A., Chawla P., Dhull S.B., Najda A. (2022): The current situation of pea protein and its application in the food industry. Molecules, 27: 5354. Go to original source... Go to PubMed...
    29. Souza C., Vidal V.A.S., Ribeiro W., Bandan A.P., Bernardinelli O.D., Herrero A.M., Ruíz-Capillas C., Sabadini E., Rodrigues M. (2021): Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage. Journal of the Science of Food and Agriculture, 101: 505-517. Go to original source... Go to PubMed...
    30. Theóphilo A.M.M., Freire G., dos Santos M., Rodrigues M.A., Dupas M. (2024): Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris). Meat Science, 216: 109589. Go to original source... Go to PubMed...
    31. Thushan W.G., Wanadundara J.P.D., Pietrasik Z., Shand P.J. (2010): Characterization of chickpea (Cicer arietinum L.) flour and application in low-fat pork bologna as a model system. Food Research International, 43: 617-626. Go to original source...
    32. Wang J., Kadyan S., Ukhanov V., Cheng J., Nagpal R., Cui L. (2022): Recent advances in the health benefits of pea protein (Pisum sativum): Bioactive peptides and the interaction with the gut microbiome. Current Opinion in Food Science, 48: 1-10. Go to original source...
    33. Xu M., Jin Z., Gu Z., Rao J., Chen B. (2020): Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals. Food Chemistry, 314: 126184. Go to original source... Go to PubMed...
    34. Zhang X., Zhang T., Li S., Zhao R., Li S., Wang C. (2023): Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization. International Journal of Biological Macromolecules, 253: 1-10. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content