The influence of different Chickpea Protein Concentrates (CPC) addition at different levels (CPC: 1.5, 2.5 and 5% (w/w)) on physico-chemical, textural and hedonic properties of formulated and cooked sausage “Merguez” were investigated. The obtained results exhibited that CPC addition increased protein content of “Merguez” sausage and improved the process yield. Significant differences were noticed on the cooking loss and textural properties for “Merguez” sausages formulated with 5% of CPC compared to the control (p < 0.05). Hedonic analysis showed that protein addition had no significant effect on sausages taste. However, sausage texture and global acceptability were markedly improved (p < 0.05). These results suggest that CPC could be an important alternative source of protein additive for the improvement of the physico-chemical, textural and sensorial properties of meat sausages.

研究了不同含量（CPC：1.5、2.5和5％（w / w））的鹰嘴豆浓缩蛋白（CPC）对配制和煮熟的香肠“ Merguez”的理化，结构和享乐性的影响。获得的结果表明，CPC的添加增加了“ Merguez”香肠的蛋白质含量，并提高了工艺产量。显著差异注意到了用于与CPC的5％配制“Merguez”香肠相比于对照（烹饪损失特性和结构特性p  <  0 。 05）。特征分析表明，蛋白质的添加对香肠的味道没有显着影响。但是，香肠的质地和整体可接受性得到了显着改善（p  <  0 。05）。这些结果表明，CPC可能是蛋白质添加剂的重要替代来源，可以改善肉香肠的理化，质地和感官特性。