Effect of lupin seed proteins on quality characteristics of fermented sausages

Lupin seed flours (LSF) and lupin seed protein isolates (LSPI) from a sweet (S) variety of Lupinus albus and a bitter (B) variety of Lupinus albus ssp. Graecus were used in the manufacture of fermented sausages at 2% level, based on the weight of meat and pork back fat, and hydrated to a protein/water ratio 1/4, to replace beef and pork meat on a protein to protein basis. LSF and LSPI had no effect (p>0.05) on the microbial counts, the pH, the moisture content and weight losses, the instrumentally measured colour numbers (L*, a*, b*), the firmness, the appearance and the sensory evaluated colour of fermented sausages. Fermented sausages produced with LSPI from the bitter variety had similar (p > 0.05) sensory attributes to the control and lower (p < 0.05) TEA values after the 28th day of storage. Fermented sausages produced with LSPI from the sweet variety had acceptable sensory attributes but TEA values higher than I mg of malonaldehyde/kg. LSF from both varieties had a high pro-oxidant effect and affected negatively the odour and taste of fermented sausages. (C) 1999 Elsevier Science Ltd. All rights reserved.