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Effects of incorporating roasted lupin ( Lupinus angustifolius ) flour on the physicochemical and sensory attributes of beef sausage
Author(s) -
Leonard William,
Hutchings Scott C.,
Warner Robyn D.,
Fang Zhongxiang
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14088
Subject(s) - lupinus angustifolius , food science , flavour , aroma , chemistry , lupinus , taste , sensory analysis , biology , agronomy
Summary The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin ( Lupinus angustifolius ) flour was roasted, then hydrated to match the moisture content of beef meat. The beef sausage samples were manufactured for six treatments by replacing beef with hydrated lupin flour from 0% to 36% ( w / w ). Proximate analysis revealed that carbohydrate (dietary fibre) level was increased from 9.62% to 19.31%, whereas fat content was decreased from 11.62% to 7.91%. Inclusion of lupin flour increased the meat emulsion stability (fluid released decreased from 9.35% to 1.53%) and decreased cooking loss from 22.70% to 14.30%. Softer texture and greater adhesiveness were observed in lupin‐incorporated formulations. Sensory evaluation indicated no significant difference between control and 12% lupin‐enriched beef sausage formulation in appearance, aroma, flavour and overall liking, suggesting lupin flour can be added to beef sausage at this level without compromising consumer acceptance.