Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage. (4th January 2019)

• Record Type: Journal Article
• Authors: Leonard, William; Hutchings, Scott C.; Warner, Robyn D.; Fang, Zhongxiang
• Is Part Of: International journal of food science & technology. Volume 54:Number 5(2019)
• Page Start: 1849
• Page End: 1857
• Publication Date: 2019-01-04
• Subjects: Beef sausage -- emulsion stability -- lupin flour -- sensory analysis -- texture profile analysis; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14088
• Languages: English
• ISSNs: 0950-5423

Abstract

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. Abstract : Roasted lupin was incorporated into beef sausage. The addition of lupin into beef sausage may have economic and health benefits. Addition of 12% of lupin into beef sausage did not affect consumer's acceptance.