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

Abstract

The object of research is boiled German-type sausages with reduced fat content. 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 with those of the native protein was carried out. 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%).