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Effect of the Partial Substitution of Soy Proteins by Highly Methyl-Esterified Pectin on Chemical and
Sensory Characteristics of Sausages
C.M. Pereira, M.F. Marques, M.K. Hatano and I.A. Castro
Food Science and Technology International published online 18 October 2010
DOI: 10.1177/1082013210366888

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 Effect of the Partial Substitution of Soy Proteins by Highly
Methyl-esterified Pectin on Chemical and Sensory
Characteristics of Sausages

C.M. Pereira,1 M.F. Marques,2 M.K. Hatano2 and I.A. Castro1,*

1
Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences,
University of São Paulo, Av. Lineu Prestes 580 B14, 05508-900, São Paulo, Brazil
2
Kienast and Kratschmer Ltda. Av. Industrial, 3331, Santo Andre´ 09080-511, Brazil

Pectin can be used as a natural emulsifier in food formulations. In this study, textured soybean protein
(TSP), used as an emulsifier in commercial sausages, was partially replaced by a mixture containing pectin
and isolated soybean proteins, which were either extruded (EXT) or not extruded (MIX), and the chemical
and sensory characteristics of samples were evaluated after 60 days of storage at 4  C. Responses such as
oxidation measured by PV and TBARS, hardness, color, pH and sensory characteristics were compared
with those of a commercial sausage (CON). The mixture containing highly methyl-esterified pectin, tex-
tured soybean proteins and isolated soybean proteins, as emulsifier agent, reduced the hardness (EXT:
21.69±0.98 and MIX: 20.17±2.76 N) and the pH (EXT: 5.46±0.03 and MIX: 5.29±0.01) of the samples
and increased the concentration of peroxides (EXT: 0.10±0.01 and MIX: 0.15±0.01 meq/kg) when com-
pared with samples formulated only with TSP (28.57±2.54 N, pH of 6.92±0.04 and PV ¼ 0.07±0.01 meq/
kg). These effects were likely caused by the anionic character of the emulsifier. However, no sensory
difference was observed between the sausages containing highly methyl-esterified pectin, textured soybean
proteins and isolated soybean proteins submitted to the extrusion process (EXT) and the control sausages,
suggesting that the formulation proposed in this study can be a potential alternative for the further
development of sausages that have functional properties or are free of artificial additives.

Key Words: oxidation, sensory, emulsion, sausage, pectin, soy proteins

INTRODUCTION (BHT) act as antioxidants to avoid lipid oxidation;

Sausage is a popular meat emulsion that is widely
consumed in all parts of the world. In general, sausages
are vacuum packed in plastic bags and stored under
refrigeration (4  C) for 60—90 days. The major factors
that contribute to this short shelf-life are microbiological
development, sensory damage caused by water loss, dis-
coloration and oxidative reactions, which are responsi-
ble for unpleasant flavors (Rubio et al., 2007; Valencia
et al., 2007). Usually, a series of additives is applied to
preserve the sausage quality and security over its shelf-
life. Sodium nitrite or nitrate, for example, are used to
prevent bacterial growth; sodium erythorbate, butyl
hydroxyanisole (BHA) and butylhydroxytoluene
*To whom correspondence should be sent
(e-mail: inar@usp.br).
Received 20 July 2009; revised 20 October 2009.
Food Sci Tech Int 2010;0(00):0001–0007
ß SAGE Publications 2010
Los Angeles, London, New Delhi and Singapore
ISSN: 1082-0132
DOI: 10.1177/1082013210366888
Downloaded from fst.sagepub.com at CAPES on November 29, 2010
and some proteins, hydrocolloids and sodium stearoyl
lactylate (SSL) act as emulsifiers to inhibit phase inver-
sion (Flores et al., 2007; Valencia et al., 2007). Meat
emulsions, such as sausages, can be defined as a two-
phase system consisting of the dispersion of a solid (fine
particles of fat) in a liquid (matrix or aqueous solution
of salt and proteins) in which the solid is not miscible
(Schut, 1976).
Surfactants, also known as emulsifying agents, are
amphiphilic molecules that usually are composed of a
hydrophilic part and a hydrophobic part. They are cat-
egorized as nonionics (e.g., monoacylglycerol, polyox-
yethylene sorbitan monooleate), anionics (lactic acid
esters, phospholipids) or cationics, which are not used
in foods (Walstra, 1996). Natural emulsifiers have some
advantages over synthetic emulsifiers, such as lower tox-
icity (Rodrigues et al., 2006). In addition, natural com-
pounds are ‘label friendly’ (Mun et al., 2008), as they are
described in food labels as ingredients and not as addi-
tives. Proteins are among the natural compounds able to
exert an emulsifying effect in a food matrix (Walstra,
1996). Besides meat proteins, a variety of nonmeat ingre-
dients have been used as fillers, binders and extenders.
1
2 C.M. PEREIRA ET AL.

Casein, whey and soybeans are some examples of pro- Methods

tein sources applied in meat emulsion formulations that
are able to reduce interfacial tension (Benichou et al., Experimental Design
2002; Flores et al., 2007). Soy proteins are relatively
The mixture containing highly methyl-esterified
inexpensive when compared to meat and milk proteins
pectin, textured and isolated soybean proteins was pre-
and have special gelling properties that not only aid in
pared by adding the ingredients in a specific proportion
binding chunks of meat together but also bind water
(34 : 36 : 30) on a dry basis. Half part of the mixture was
(Schilling et al., 2004). Some types of carbohydrates,
submitted to an extrusion process (EXT) and half was
such as starch and soluble fibers, have also been applied
not extruded (MIX), according to the parameters previ-
as emulsifying stabilizers. Because of their high
ously described by Bueno et al. (2009). Briefly, extrusion
water-binding and gel-forming abilities and their
experiments were carried out in a laboratory single screw
unique characteristics in building texture, stability and
extruder (RXPQ Labor 24, Inbramak Ind. Maq. Ltd.,
emulsification, starch and hydrocolloids are extensively
Ribeirão Preto, Brazil). The barrel had three zones with
used as binders in meat products (Kumar and Sharma,
independent electric resistance heaters and a 3.55 : 1
2004; Andrés et al., 2006). Alginate, carrageenans, xan-
compression ratio screw. The temperature in the barrel
than gum, locust bean gum, cellulose derivates and pec-
from the inlet to the die was set at 50, 115 and 135  C,
tins are examples of hydrocolloids used in meat
with a moisture content of 15% and a screw speed rota-
emulsions (Candogan and Kolsarici, 2003; Lurueña-
tion of 263 rpm. The die diameter adopted was 4.68 mm.
Martı́nez et al., 2004). Some researchers have reported
The feed mass flow rate was kept constant at 100 g/min
a synergistic effect when emulsions are prepared by
(dry matter). The temperatures of all the sections were
mixing proteins with hydrocolloids (Benichou et al.,
set, and, once these were reached, corn grits were
2002).
extruded at a screw speed of 263 rpm to stabilize the
In a previous study, the emulsifying formation and
flow at 200 g/min before processing the soy proteins
stability in vitro of a mixture containing highly methyl-
and pectin mixture. Finally, the mixture was fed to the
esterified pectin, textured and isolated soybean proteins
extruder, and, after 5 min and stable ampere input read-
was optimized by Response Surface Methodology
ings, the samples were collected. In addition to the treat-
(Bueno et al., 2009). It was observed that pectin could
improve the emulsifying properties of the soybean pro- ments containing pectin, a control (CON) was carried
teins and that the extrusion of this mixture could add out, corresponding to a commercial product that is well
additional advantage to interfacial properties of this accepted by consumers (Table 1).
combination. Thus, the objective of this study was to
evaluate the effect of the partial replacement of textured Sausage Processing
soybean protein by the mixture containing pectin, tex-
tured and isolated soybean proteins, extruded or not, on All the sausages used in this experiment were manu-
chemical and sensory characteristics of sausages after 60 factured the same day in the pilot plant of Kienast and
days of storage at 4  C.

Table 1. Formulation of the assays (mean±SD).

MATERIALS AND METHODS Assays

Without With
Materials Ingredients (g/100 g) extrusion extrusion Control

Sausages were processed using fresh meat (lean pork Mechanically separated meat 50.000 50.000 50.000
Chicken skin 10.000 10.000 10.000
meat, pork back fat, and mechanically separated chicken
Lean pork meat (90/10) 17.000 17.000 17.000
meat) obtained from local industries. Isolated soybean Pork back fat 3.000 3.000 3.000
protein (Maisol) and textured soybean protein (NL1000) Ice 11.664 11.664 11.664
were provided by Exin Ind. Com. Ltd. (Massaranduba, Salt (NaCl) 2.000 2.000 2.000
SC, Brazil). Highly methyl-esterified pectin extracted Textured soybean protein — — 3.500
Cassava starch 2.000 2.000 2.000
from citrus peel (GrindstedÕ Pectin USP) was provided Sodium nitrate (NaNO3) 0.030 0.030 0.030
by Danisco Cultor Brasil Ltd (São Paulo, SP, Brazil). Sodium nitrite (NaNO2) 0.006 0.006 0.006
The following reagents were purchased from Sigma Tripolyphosphates 0.250 0.250 0.250
Chemical Co. (St. Louis, MO, USA): 2-thiobarbituric Sodium erythorbate 0.050 0.050 0.050
acid (TBA), 98%; butylated hydroxy toluene (BHT); tri- Spice 0.500 0.500 0.500
Emulsifier — MIX 3.500 — —
chloroacetic acid (TCA); and 1,1,3,3-tetraethoxypro- Emulsifier — EXT — 3.500 —
pane (TEP). All other reagents used were of analytical
Total 100 100 100
grade.
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 Sausages Emulsified with Pectin and Soybean Proteins
Kratschmer Ltd. (Santo André, BR) according to the
formulation shown in Table 1. The pork meat and the
mechanically separated chicken meat (MSM) were
chopped into cubes (approximately 3 cm3) and ground
with a commercial food processor (Mado New 603,
Germany). Afterward, the mixed meat was homogenized
with ice in the cutter (Kilia EX3000 RS, Germany) for
8—10 min at 12  C. Other dried ingredients were slowly
added, and the mixture was homogenized for 1 min at
500 rpm while the temperature was maintained under
12  C. Then, the emulsion was mechanically stuffed
(Handtmann VF50, Germany) into cellulose-imperme-
able casings (22 mm diameter). Sausages were hand-
linked at 15 cm intervals and cooked by the following
sequence: drying for 30 min at 65  C (open), drying for
40 min at 75  C (closed), and steam cooking at 80  C to
an internal temperature of 72—74  C using a Bastra
smoke-house (model Bastramat 850, Germany). The
temperature was monitored by a thermocouple inserted
into the center of the sample. Finally, samples were
immediately chilled in an ice-water bath, peeled,
vacuum packed (Röscherwerke Röschermatic,
Germany) in plastic bags (five sausages per bag), and
stored under refrigeration (4  C) for 60 days. Cooking
loss values were determined by the weight difference of
all samples before and after cooking, expressed as a per-
centage of raw weight. This measurement was carried
out after the end of the heat processing without repli-
cates, as the whole batch for each treatment was weighed
at once.
Chemical Composition of the Sausages
Moisture, proteins, lipids and ashes contents were
determined according to AOAC (1990). The samples’
pH was measured by blending 2 g of sausage with
20 mL of distilled water for 2 min. The pH was measured
using a pH meter (Quimis Q400A, Diadema, Brazil). All
measurements were taken in triplicate.
Oxidation Measurements (PV and TBARS)
Initially, sausage samples were submitted to lipid
extraction using the method of Bligh and Dyer (1959).
The determination of lipid hydroperoxides was con-
ducted according to the method reported by Shanta
and Decker (1994). Briefly, 0.2 g of the lipid sample
was mixed in a disposable glass tube with 9.8 mL chlo-
roform—methanol (7 : 3 v/v) on a vortex mixer for 3 s.
Ammonium thiocyanate solution (50 mL) was added,
and the sample was mixed for 3 s. Afterward, 50 mL of
iron II (FeCl2) solution was added, and the sample was
mixed for 3 s. After a 5-min incubation in subdued light
at room temperature, the absorbance was determined at
500 nm by a Shimadzu Model spectrophotometer UV
1240V (Tokyo, Japan) against a blank that contained
all of the reagents except the sample. A standard
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3
solution of iron III (FeCl3) was prepared to construct
the calibration curve. The peroxide value, expressed as
milliequivalents of peroxide/kilogram of sample, was
calculated as: PV ¼ [(AsAb)  m]/[55.84  m0  2],
where As represented the absorbance of the sample; Ab
represented the absorbance of the blank; m represented
the slope, which was obtained from the calibration curve
(which in our experiment was 37.56); m0 represented the
mass in grams of the sample; and 55.84 is the atomic
weight of iron.
The secondary products of lipid oxidation were deter-
mined by TBARS (thiobarbituric acid reactive sub-
stances) according to Miller (1998). Briefly, sausage
samples were homogenized at 18,000 rpm in a Turratec
TE-102 (TecnalÕ , Piracicaba, SP). An aliquot of the
homogenate (5 g±0.5) was mixed with 45.8 mL of
10% TCA in H3PO4 and 1 mL of 0.2 mg/mL BHT.
The TCA solution volume varied according to the
sample solution volume before addition. The extraction
sample was prepared using a Turratec TE-102 homoge-
nizer (TecnalÕ , Piracicaba, SP) at 18,000 rpm for 30 s.
Samples were filtered with Whatman no. 3 paper, and an
aliquot (5 mL) of this filtrate was transferred to two
tubes (A and B). After the transfer, 5 mL of 0.02 M
TBA was added to tube A, and 5 mL of distilled water
was added to tube B. The contents of the tubes were
stored in the dark for 20 hours at room temperature.
The absorbance was measured at 530 nm. The results
were expressed as mg MDA equivalent/kg sample,
using a TEP standard curve.
Texture Profile Analysis
The texture profile analysis of the sausages was per-
formed according to Breene (1975) using a TA-XT2i
texture analyzer (Stable Microsystems, Surrey, UK)
with Texture Expert v.1.20 software. Six sausage sam-
ples for each assay (2.0 cm in diameter) were compressed
twice with a cylindrical probe 25 mm in diameter, at a
speed of 1 mm/s, and with a level of compression of 50%
of the original height between flat plates. Hardness was
defined by peak force during the first compression cycle
and was expressed in Newtons (N). Although other
parameters, such as springiness, cohesiveness, adhesive-
ness and chewiness have been measured, only hardness is
discussed in this study.
Sensory Analysis
Twenty candidates were recruited from the University
staff to compose a trained panel. They were first tested
on the four basic tastes (salt, sweet, sour and acid), and
15 candidates were approved for the first training step.
Here, several sausage samples were presented to the
panel, and five attributes were identified and discussed
in the group: appearance, odor, color, flavor and tex-
ture. Individuals were trained on how to evaluate these
4 C.M. PEREIRA ET AL.
five sensory characteristics using a ‘Scale Difference
Method’ with a 9-point scale, where 1 was designed as
extremely similar to the control and 9 was extremely
different. Afterward, individuals were submitted to an
individual sensory test and performed in individual
booths, where they were presented three samples (two
control samples and one sample that was different from
the control) to be compared with the control. The test
was repeated three times, and the discrimination capac-
ity and repeatability of each candidate was measured by
two-way ANOVA. This procedure was performed in
order to check the training quality. Finally, nine individ-
uals were ranked according to their scores (ratio) for
participation in the analysis, where the ratio for samples
discrimination was computed as Mean Square
(MS)samples/MSresidue, and for repeatability as
MSpanelists/MSresidue. Samples (CON, EXT and MIX)
were removed from the refrigerator (4  C), placed into
boiling water for 5 min, kept at room temperature for
10 min, and randomly served to the tasters in a recepta-
cle identified with three digits.
Surface Color Analysis
Color was measured using a Hunter Color Lab color-
imeter; model Color Quest XE (Hunter Associates
Laboratory Inc., Reston, VA, USA). Universal
Software 4.10 was used for calibration against black
and white reference tiles with an illumination of D65
and a 10 angle. Each slice of sausage was placed with
the central part against the aperture. In the Hunter Lab
colorimeter, the color of a sample is denoted by the three
dimensions L*, a* and b*, corresponding to the XYZ
CIE lab system.
Statistical Analysis
The results were expressed as mean±SD and were
submitted to a variance homogeneity test (Hartley).
All measurements were performed in triplicate except
for cook loss experiments, which were performed with-
out replicates, and sensory data, which represented the
mean value of nine responses. The chemical parameters
of the three samples were analyzed by one-way
ANOVA, followed by the Tukey HSD test, considering
Table 2. Chemical composition and cook loss of the assays (mean±SD).
Chemical composition (g/100 g) Without extrusion
Moisture
Protein
Lipids
Ashes
Cook loss %
1
Probability value obtained by one-way ANOVA. Values followed by the same letter are not statistically different (p < 0.05).
p < 0.05 to be significant. Sensory results were treated by
two-way ANOVA (samples and panelists). All statistical
analyses were performed using the statistical package
Statistica (version 7.1, Statsoft South America, Tulsa,
OK, USA).
RESULTS AND DISCUSSION
No differences were observed in protein (p ¼ 0.598)
and lipid (p ¼ 0.207) content among all assays
(Table 2). Samples containing pectin (MIX and EXT)
presented higher ashes content than did the control sam-
ples (CON) (p ¼ 0.002) containing only TSP. The value
observed for moisture of the EXT samples (63.5%) was
greater when compared with the MIX samples moisture
(63.0%). Although without replicates, the cook loss of
the assays containing pectin (10.7% and 9.1%) was
lower than that found with the control (12.2%).
After 60 days of storage at 4  C (Table 3), water activ-
ity (aw) did not differ among all samples (p ¼ 0.505).
Both assays containing pectin presented lower values
of hardness (p < 0.001) and pH (p < 0.001) than those
found in the control samples. Although the peroxide
value observed in MIX and EXT samples have been
higher than control samples (p ¼ 0.003), no difference
was observed for TBARS among the assays
(p ¼ 0.778). Regarding the sensory aspect, MIX samples
differed from the control (p ¼ 0.038), while no difference
was noted by the trained panelists between EXT and
CON samples. Significant changes to the color of the
samples were observed after 60 days of storage at 4  C
(Table 3).
Stability, cook loss, texture, palatability and cost are
the most important factors to be considered in the eval-
uation of the sausages (Flores et al., 2007). In this study,
the food formulations differed only in the type of ingre-
dients applied as emulsifier: textured soybean protein
(CON), highly methyl-esterified pectin, textured soy-
bean proteins and isolated soybean proteins submitted
to the extrusion process (EXT) and highly methyl-
esterified pectin, textured soybean proteins and isolated
soybean proteins not submitted to the extrusion process
(MIX). Thus, the differences observed among the
Assays
With extrusion Control P1
63.0±0.1 a 63.5±0.0 b 63.3±0.1 ab 0.008
14.1±0.9 14.0±0.2 14.5±0.3 0.598
16.5±0.9 13.9±2.2 12.6±1.6 0.207
8.0±0.2 b 8.1±0.1 b 5.8±0.2 a 0.002
10.7 9.1 12.2 —
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 Sausages Emulsified with Pectin and Soybean Proteins
samples in this study can be only attributed to the partial
replacement of the textured soybean proteins (TSP) by
pectin and isolated soybean proteins, aside from the
effect of the extrusion on this mixture.
Initially, the substitution of the textured soybean pro-
teins (TSP) by the mixture containing pectin, textured
soybean proteins and isolated soybean proteins, inde-
pendently of the extrusion process, reduced the hardness
and the pH of the samples. Soy proteins are, in fact, a
mixture of different proteins containing hydrophobic
and hydrophilic amino acids. When a protein adsorbs
to the interface, only a fraction of hydrophobic residues
are positioned facing the oil phase, and most protein
molecules are suspended in the bulk aqueous phase,
forming loops that provide steric stability
(Damodaran, 2005). Among the hydrophilic amino
acids, soy proteins are predominately rich in negatively
charged amino acids, such as aspartic and glutamic
acids, which are partially responsible for their isoelectric
point around 4.5 (Damodaran, 1996). Pectins are highly
hydrophilic carbohydrates, which are soluble due to
electric charge repulsion. They are formed by long
chains of a(1-4) linked D-galacturonic acid units, inter-
rupted by the insertion of L-rhamnopyranosyl residues,
whereas the side chains consist mainly of D-galactose
and L-arabinose (Candogam and Kolsarici, 2003;
Funami et al., 2007). The emulsifying properties of
pectin are most likely due to the protein residues present
within the molecule (Leroux et al., 2003). However, the
predominantly hydrophilic character of the polysaccha-
ride itself promotes steric and mechanical stabilization
not negligible for the emulsion (Funami et al., 2007).
High methyl pectins have more than 50% of their
acidic residues esterified with methyl groups (Liu
et al., 2007), which confers an uncharged character to
this part of the molecule and contributes to the reduc-
tion of the strong electrostatic repulsion between the
chains. Soy protein and pectin are negatively charged
Table 3. Water activity, texture, pH, peroxide value (PV), TBARs and sensory score of the assays evaluated after
60 days of storage at 4  C (mean±SD).
Parameters Without extrusion
Water activity (aw) 0.958±0.004
Texture (Hardness, N) 20.17±2.76 a
pH 5.29±0.01 a
Peroxide value (meq LOOH/kg) 0.15±0.00 c
TBARS (mg MDA/kg) 0.88±0.04
SD-CON2 4.00±2.06 b
l 51.9±0.9 a
a 10.7±0.3 b
b 13.0±0.2 a
1
Probability value obtained by one-way ANOVA. Values followed by the same letter are not statistically different (p < 0.05).
2
SD-CON, Scale Difference from Control. Sensory scores on a 9-point difference scale (9 ¼ extremely different from control and 1 ¼ no difference from control).
There was no difference among the panelists evaluation for all samples (p ¼ 0.095).
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5
in sausages, which confers an anionic character to
both polymers, contributing to food acidification.
MIX and EXT samples showed lower pH values than
control (p ¼ 0.019) since the first day of the experiment
(6.77, 6.80 and 6.92, respectively). Since the acidity alters
the protein solubility, causing chain aggregation or
repulsion as a function of their respective isoelectric
points (Pérez-Gago and Krochta, 1999), the reduction
of pH observed in the MIX and EXT samples may have
contributed to reduce the polypeptidic chain aggregation
and increase the starch hydrolysis, promoting a reduc-
tion of the sausages’ hardness.
The emulsifier containing soy proteins and pectin,
submitted or not submitted to an extrusion process, oxi-
dized more than the control when evaluated by PV.
Emulsifiers can influence the oxidation of lipid emul-
sions by chelating pro-oxidant metals, inactivating free
radicals, or forming a physical barrier at the lipid inter-
face (Donnelly et al., 1998). Oxidation is favored by the
increased contact of lipids with transition metals dis-
solved in the liquid phase, such as iron and copper.
The presence of anionic emulsifiers around the oil drop-
let in food emulsions containing transition metals can
increase the oxidation susceptibility via the electrostatic
attraction of the metals to the oil droplet surface, as
suggested by Sørensen et al. (2008). Although the sub-
stitution of the TSP by the mixtures containing pectin
has increase the oxidation, as measured by PV, it is
important to emphasize that the oxidation measured in
all samples after 60 days by PV and TBARS showed low
values. Valencia et al. (2007) reported good stability for
fermented sausages in which TBARS and PV values
were lower than 0.2 mg/kg and 1.23 meq O2/kg fat,
respectively. In a study carried out by Thomas et al.
(2008), sausages presenting TBARS values around
0.2 mg MDA/kg stored at 37  C retained good overall
acceptability. Liu et al. (2006) reported that TBARS
in sausages remained below a value at which certain
Assays
With extrusion Control P1
0.961±0.006 0.953±0.005 0.505
21.69±0.98 a 28.57±2.54 b <0.001
5.46±0.03 a 6.92±0.04 b <0.001
0.10±0.01 b 0.07±0.01 a 0.003
0.83±0.05 0.86±0.08 0.778
3.44±2.0 ab 1.78±1.09 a 0.038
53.0±0.1 a 55.2±0.5 b 0.001
8.5±0.1 a 9.2±0.3 a <0.001
14.0±0.1 b 14.5±0.5 b 0.003
6 C.M. PEREIRA ET AL.
off-flavors could be detected by trained sensory
evaluation in processed meat products (0.216—1.365 mg
MDA/kg).
During the extrusion, both polypeptidic and polysac-
charidic chains are mixed, sheared and submitted to ele-
vated temperature and pressure, causing denaturation
followed by a new arrangement of the polymers’
chains when the mixture exits the extruder (De Philli
et al., 2007). Protein denaturation causes the unfolding
of the globular subunits, contributing to the higher
exposition of hydrophobics groups, changing protein
solubility, with consequent alteration of its surface prop-
erties (Benichou et al., 2002). Soy protein extrusion in
the presence of pectin was responsible for the color dif-
ferences among the samples’ MIX and EXT, and these
results can be associated to the effect of the lower oxi-
dation measured by PV observed in the extruded sam-
ples. Secondary products formed from lipid oxidation,
such as aldehydes and ketones can react with amino
acids to form brown pigments, as in the Maillard reac-
tion. It is possible that peroxidation products induce the
browning reaction of the Amadori products (Hermosin
et al., 1992). Except for color and PV, no other param-
eters differed between the MIX and EXT samples. Thus,
it can be concluded that color may have been the main
factor responsible for the statistically sensory difference
observed to the MIX when compared to the CON
sausage.
CONCLUSIONS
The sausages formulated with a mixture containing
highly methyl-esterified pectin, textured soybean pro-
teins (TSP) and isolated soybean proteins as emulsifier
agent reduced the hardness and pH of the samples and
increased the concentration of peroxides in them com-
pared with the samples formulated only with TSP. These
effects were likely caused by the anionic character of the
emulsifier. However, no sensory difference was observed
between the sausages containing highly methyl-esterified
pectin, textured soybean proteins and isolated soybean
proteins submitted to the extrusion process (EXT) and
the control sausages, suggesting that the formulation
proposed in this study can be a potential alternative
for the further development of sausages with functional
properties or free of artificial additives.
ACKNOWLEDGMENT
This research was supported by FAPESP (Process 06/
00384-0, 07/02682-0).
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