BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (Pea fibre; FB, Pea starch; ST and Pea flour; PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low-fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated. RESULTS While reduction in fat content in breakfast sausage resulted in some detrimental changes in cooking as well as textural characteristics of the product, addition of binders significantly improved these attributes in low-fat breakfast sausages. Overall, treatment formulation did not significantly affect the pH and the instrumental colour attributes of cooked breakfast sausage. Addition of all binders resulted in reduced cooking loss and increased moisture retention in low-fat breakfast sausage (P<0.05), whereas, FB and ST were significantly more effective in improving water holding capacity of low-fat breakfast sausage. Furthermore, while both FB and ST increased the hardness, cohesiveness and chewiness parameters of low-fat breakfast sausage (P<0.05), PF and CF had no impact. Generally, the consumer overall liking and flavour acceptability of FB and ST in low-fat breakfast sausage were significantly higher than those of PF and CF. CONCLUSION The use of pea starch or pea fiber as a fat replacer in breakfast sausages offers processors improved cook yield without negatively impacting the important sensory attributes of breakfast sausages. This article is protected by copyright. All rights reserved.

中文翻译：

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用豆类衍生物的非肉类成分加工的低脂早餐香肠的功能和消费者可接受性

背景技术由于最近消费者饮食行为的变化以及加工商的潜在成本节约，豆类成分在肉类加工工业中得到更多应用。在这项研究中，豌豆成分（豌豆纤维；FB，豌豆淀粉；ST 和豌豆粉；PF）和鹰嘴豆粉 (CF) 以 4% 的添加量被用作低脂早餐香肠中的脂肪替代品。评估了这些替代品对早餐香肠加工和感官特性的影响。结果 虽然早餐香肠中脂肪含量的减少会导致烹饪和产品​​质地特性的一些有害变化，但添加粘合剂显着改善了低脂早餐香肠的这些属性。全面的，处理配方不会显着影响煮熟的早餐香肠的 pH 值和仪器颜色属性。所有粘合剂的添加导致低脂早餐香肠的烹饪损失减少和水分保留增加（P<0.05），而FB和ST在提高低脂早餐香肠的持水能力方面显着更有效。此外，虽然 FB 和 ST 都增加了低脂早餐香肠的硬度、粘性和咀嚼性参数（P <0.05），但 PF 和 CF 没有影响。一般来说，消费者对低脂早餐香肠中FB和ST的整体喜好和风味接受度显着高于PF和CF。结论 在早餐香肠中使用豌豆淀粉或豌豆纤维作为脂肪替代品可为加工商提供更高的烹饪产量，同时不会对早餐香肠的重要感官属性产生负面影响。本文受版权保护。版权所有。