Análisis de la sustitución de proteína animal por concentrado proteínico de haba (Vicia faba) en salchichas tipo vienesa

Abstract

In this work the analysis of the animal protein substitution for the bean protein concentrate (Vicia faba) in sausages of the Viennese type was carried out. Bean protein concentrate was obtained for the wet fractionation method. The formulations used were: 2, 4, 6, 8 and 10 % of bean protein concentrate; a sample of sausage without substitution was used as the control. A protein extraction yield of 15.5 % was obtained in bean protein concentrate. In the physicochemical analyzes, a protein content of 57.85 % and a moisture content of 5.68 % was determined, in addition an ethereal extract content of 3.4%, a water absorption index of 3.30 % and a water solubility index of 8.50 %. In the texture analysis, the sample with the lowest texture / firmness value was the F5 sample with (10 % bean protein concentrate) with 5.59 N, relative to the control sample with 6.76 N, indicating a direct relationship between texture loss and replacement. In the sensorial analysis there was no statistically significant difference between the samples, when replacing animal protein with bean protein concentrate with different percentages of protein,