Optimization of Protein Ratios in Plant-based Sausages and Effect of Fermenters on Their Flavors
In order to investigate the optimal proportions of soybean isolate protein(SPI)and pea isolate protein(PPI)added in plant-based sausage making and the effects of different fermenters on the flavor of this product,the pH,color difference,texture,moisture content,processing characteristics and microstructure of plant-based sausages made by mix-ing different proportions of SPI and PPI were examined and the optimal proportions of sausages made with the additions of fermenters B(Lactobacillussakei,Staphylococcus carnosus)and fermenter L(Pediococcus acidilactici,Pediococcus pentosaceus),respectively,and their volatile flavor substances were examined and analyzed by quantitative descriptive analysis(QDA).The results showed that the plant-based sausages with SPI∶PPI=9∶16(SP9)had the best physicochem-ical properties,with hardness,chewiness,and elasticity values of 6 470±436,2 731±130,and 0.89±0.04,respectively,and that both the fermenter B and the fermenter L significantly enhanced the content of volatile flavor substances of the plant-based sausages,with the L group(3 394.30 mg/kg)and the B group(1 945.77 mg/kg)had significantly higher content of total flavor substances than that of CT group(1 197.22 mg/kg)and may have inhibited the fishy flavor sub-stances of plant-based sausages.Conclusion:The plant-based sausages made from SPI and PPI have good tissue struc-ture and processing characteristics,and fermentation can be used to significantly enhance the flavor of sausages.
万方数据
维普
