Evaluation of pH-modified chickpea protein isolate as a functional fat replacer in German-style cooked sausages

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.348365

Keywords:

chickpea protein isolate, pH adjustment, fat substitute, meat products, traditional sausages, vegetable protein

Abstract

The object of research is boiled German-type sausages with reduced fat content. The technological complexity of fat reduction in traditional meat emulsions is a major problem, which inevitably leads to a deterioration in both physicochemical parameters (emulsion stability) and sensory characteristics, such as texture and juiciness. This study was aimed at assessing the ability of chickpea protein isolate (CPI), modified using the pH-adjustment method, to act as a functional fat substitute. At the first stage, a comparison of the techno-functional properties of the modified isolate (solubility, WHC, OHC, EAI and ESI) with those of the native protein was carried out. All functional parameters of CPI were significantly improved by pH-treatment (p < 0.05). The solubility increased from 24.33% to 82.67%, and the emulsifying activity index (EAI) from 27.33 to 48.33 m²/g, which are significant changes for meat systems. For the experiment, modified CPI was introduced at concentrations of 1% (sample CPI1) and 2% (sample CPI2) for partial fat replacement. This was compared with the results of the high-fat control (23%). This combination allowed to significantly (p < 0.05) reduce the mass fraction of fat in the finished products. Sample CPI1 showed a decrease of 26.1%, and sample CPI2 showed a decrease of 40.6%. At the same time, the technological yield showed a clear trend towards growth (from 90.67% to 99.00%). Sensory analysis (on a 9-point scale) showed that sample CPI1 (1% CPI) had a sensory profile that was statistically indistinguishable (p > 0.05) from the control in all parameters, including taste (8.05 vs. 8.07) and aroma (7.63 vs. 7.78). However, sample CPI2 showed a significant deterioration in organoleptic properties (p < 0.05). Thus, pH-modified CPI proved its effectiveness as a fat substitute, and the 1% dosage was identified as the best method for preparing healthy cooked sausages without compromising on taste.

Author Biographies

Iryna Kurmakova, T. H. Shevchenko National University «Chernihiv Colehium»

Doctor of Technical Sciences, Professor

Department of Chemistry, Technology and Pharmacy

Nadiia Lapytska, T. H. Shevchenko National University «Chernihiv Colehium»

PhD, Senior Lecturer

Department of Chemistry, Technology and Pharmacy

Hanna Novik, Oles Нonchar Dnipro National University

PhD, Associate Professor

Department of Food Technologies

 

Olena Bondar, T. H. Shevchenko National University «Chernihiv Colehium»

PhD, Senior Lecturer

Department of Chemistry, Technology and Pharmacy

Olha Vasylenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Higher Mathematics and Physics

Tetiana Holovko, State Biotechnological University

Doctor of Technical Science, Professor

Department of Meat Technology

Maksym Zherebkin, State Biotechnological University

PhD, Senior Lecturer

Department of Meat Technology

Iryna Levchenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Fodder Technology and Animal Feeding

Oleh Starynskyi, Sumy National Agrarian University

PhD Student

Department of Food Technologies

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Evaluation of pH-modified chickpea protein isolate as a functional fat replacer in German-style cooked sausages

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Published

2025-12-29

How to Cite

Kurmakova, I., Lapytska, N., Novik, H., Bondar, O., Vasylenko, O., Holovko, T., Zherebkin, M., Levchenko, I., & Starynskyi, O. (2025). Evaluation of pH-modified chickpea protein isolate as a functional fat replacer in German-style cooked sausages. Technology Audit and Production Reserves, 6(3(86), 44–49. https://doi.org/10.15587/2706-5448.2025.348365

Issue

Vol. 6 No. 3(86) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Iryna Kurmakova, Nadiia Lapytska, Hanna Novik , Olena Bondar, Olha Vasylenko, Tetiana Holovko , Maksym Zherebkin, Iryna Levchenko, Oleh Starynskyi

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