Hybrid sausages: modelling the effect of partial meat replacement with broccoli, upcycled brewer's spent grain and insect flours

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dc.contributor.authorTalens, Clara
dc.contributor.authorLlorente, Raquel
dc.contributor.authorSimó Boyle, Laura
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorTueros, Itziar
dc.contributor.authorIbargüen, Mónica
dc.date.accessioned2022-11-29T12:14:28Z
dc.date.available2022-11-29T12:14:28Z
dc.date.issued2022
dc.description.abstractThe social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer’s spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner–Bratzler parameters) were modelled employing linear regression (0.72 < R2 < 1). The “desirability” function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.ca_ES
dc.description.sponsorshipThis research was financially supported by the Centre for the Development of Industrial Technology (CDTI) of the Spanish Ministry of Science and Innovation under the grant agreement: TECNOMIFOOD project (CER-20191010); and by the ELINUT project (2021-2022 Food Industry Framework, Basque Government). This is contribution n degrees 1131 of AZTI.ca_ES
dc.identifier.doihttps://doi.org/10.3390/foods11213396
dc.identifier.idgrec033766
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/84402
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relationinfo:eu-repo/grantAgreement/AEI//CER-20191010/ES/ca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/foods11213396ca_ES
dc.relation.ispartofFoods, 2002, vol.11, núm. 21, p. 1-18ca_ES
dc.rightscc-by (c) Talens et al., 2022ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectHybrid meatca_ES
dc.subjectSustainable nutritionca_ES
dc.subjectBrewer’s spent grainca_ES
dc.subjectInsectsca_ES
dc.subject.otherCarn de bouca_ES
dc.subject.otherFibra alimentàriaca_ES
dc.titleHybrid sausages: modelling the effect of partial meat replacement with broccoli, upcycled brewer's spent grain and insect floursca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
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