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Title: VALORIZATION OF CHICKPEAS AS A PLANT-BASED PROTEIN IN OBTAINING PORK SAUSAGES
VALORIZATION OF CHICKPEAS AS A PLANT-BASED PROTEIN IN OBTAINING PORK SAUSAGES

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Ileana Cocan; Monica Negrea; Ersilia Alexa; Diana Obistioiu; Daniela Stoin
10.5593/sgem2022V/6.2/s25.47
10.5593/sgem2022V/6.2
1314-2704
978-619-7603-52-1
English
22
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
In the context of the current trend for a healthy life, more and more emphasis is placed on the partial replacement of meat-based foods with plant-based foods. This is difficult due to the need for more consumer awareness of the benefits of rebalancing diets in favor of vegetable proteins, thereby explaining the low consumption rate of these alternative products. This work aimed to demonstrate that partially replacing meat with vegetable proteins can improve nutritional properties while maintaining high sensory properties. The use of vegetable proteins in processed meat systems is regulated in most countries, but regulations differ considerably from country to country. Vegetable proteins with a low-fat content are ideal for use in meat products. The objective of this study was to partially replace the meat with vegetable proteins from chickpeas (10%, 20% and 30%, respectively) in the formulation of a new type of sausage and to compare the characteristics of these new formulations with the complete meat sample. The products obtained were characterized from a physico-chemical and sensory point of view. The physico-chemical characteristics followed were emulsion stability and cooking loss, determination of the content of moisture %, lipids %, proteins %, chloride content %, calculation of carbohydrate content and energy value. In addition to the physico-chemical evaluation, a sensory analysis was carried out to assess consumer acceptability of substituting animal raw materials with vegetable proteins.
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This research paper is supported by the project “Increasing the impact of excellence research on the capacity for innovation and technology transfer within USV Timisoara”, project code 6PFE, submitted in the competition Program 1—Development of the national system of re-search—development, Subprogram 1.2—Institutional performance, Institutional development projects—Development projects of excellence in R.D.I.
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https://doi.org/10.5593/sgem2022V/6.2/s25.47
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Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 06-08 December, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
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06-08 December, 2022
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plant-based protein, chickpeas, sausages, pork meat