Frankfurter sausage texture is affected by using isolate, concentrate and flour of lupinus albus and pork skin proteins

Abstract

Frankfurters are typically produced using a wide range of ingredients comprised of various animal or vegetable proteins, including legume and oleaginous seeds, mainly soybean. Lupinus and collagen from pork skin have several functional properties which contribute to stabilizing and forming emulsions. The aim of this study was to determine the effect of collagen obtained from pork skin and isolate, concentrate or flour of Lupinus on texture frankfurters measured using different probes attached to a texture analyzer. Frankfurters were prepared by adding flour, isolated and concentrate of Lupinus in proportion of 0.5, 1.0, 1.5 y 2.0; and collagen solutions obtained from pork skin (0, 1, 2 y 3%). The proximal analysis in isolate, concentrate, and flour of Lupinus, and collagen in pork skin solutions were measured. Textural properties were evaluated in frankfurters. The results showed no differences (P>0.05) between Lupinus flour, protein isolate and concentrate vs control in firmness and cohesiveness. However, higher values for resilience and springiness than sausages prepared with Lupinus. Warner Bratzler firmness values using 3% collagen were lower than other treatments. The treatment had less firmness was AIS-100, and the least cohesiveness was CON-150, control had the most resilience, and CON-100 treatment was the most adhesiveness. The sausages added with isolate, concentrate or flour of Lupinus albus in quantities of 50, 100 or 150 g, respectively produce an excellent texture meat product. When collagen is used in 3% the texture of sausages is firm and should be recommended to use for industrial production of meat products.