ArticleJournal of the science of food and agriculture2026
Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThe objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G
resultsThe reformulation led to an approximate 50% reduction in fat content and up to a 24% increase in protein content (P < 0.05). Formulations G
conclusionThe results indicate that partially replacing pork fat with hydrated pea protein concentrate is a viable strategy for developing healthier pâtés, while preserving the product's technological, sensory, and microbiological quality. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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