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Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
Open accessAbstract
The processed meats are classified in the first category of carcinogenic compounds due to its numerous health issues. For this reason, there is a growing interest to utilize healthy ingredients for formulation of meat-based products. The objective of this study was to replace completely and partially meat by plant proteins in sausage formulation and compare the characteristics of these novel formulae with full meat sample. The results showed that the plant proteins minimized the cooking loss and shrinkage and improved emulsion stability by creating a strong structural network in cooked emulsion. In contrast, the full meat samples had better strength/elasticity in terms of folding score (4.67 out of 5) and gel strength (2553.68 g mm) when compared to meat-reduced and meat-free samples. The sensory assessment showed that replacement of chicken meat by plant proteins was highly acceptable in terms of texture, odor, color and overall acceptance. Overall, it is concluded that plant proteins can be regarded as promising ingredients to replace 80-100% meat in sausage.
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“This was associated with texture analysis data, showing a reduced cooking loss and a better emulsion stability in the samples with partial and total replacement of meat.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [38]
In the citing paper
“Results from the hedonic test showed no significant differences in the liking texture scores between samples containing both 80% and 100% plant proteins compared to the full-meat control.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [38]
In the citing paper
“However, it should be noted that Kamani and colleagues [38] collected hedonic responses using a trained panel, which goes against the standard procedure of sensory evaluation method for consumer acceptability. Thus, these results should be analyzed with caution due to methodological issues and represent a limitation of the study.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [38]
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References 41 · Cited by 184
Research works printed but not linked: 38
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Metadata
- Authors
- Kamani, M. H., Meera, M. S., Bhaskar, N., & Modi, V. K.
- Affiliations
- Central Food Technological Research Institute (IN)
- Corresponding author
- Meera, Manchanahally Shivanna
- Venue
- Journal of Food Science and Technology
- Published
- 2019-04-06
- Volume
- 56
- Issue
- 5
- Pages
- 2660-2669
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC6525691
- OpenAlex
- W2929782267
- Cited by
- 184
- References
- 41
- Citations by year
- 2026: 21 · 2025: 34 · 2024: 37 · 2023: 32 · 2022: 36 · 2021: 16 · 2020: 7
- FWCI
- 12.00
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Council of Scientific and Industrial Research, India
- Central Food Technological Research Institute, Council of Scientific and Industrial Research
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Keywords
- plant proteins, chicken sausage, meat substitution, cooking loss, emulsion stability, gel strength, sensory acceptability
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- CoChat. (2026). Citation check: Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. https://app.cochat.ai/papers/10.1007/s13197-019-03754-1
- The paper
- Kamani, M. H., Meera, M. S., Bhaskar, N., & Modi, V. K. (2019). Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-019-03754-1
