ArticleAnimal bioscience2026
Evaluation of physicochemical and textural properties of emulsified pork model sausages treated with Rhynchosia nulubilis powders from different drying methods.
Article in Animal bioscience, 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
objectiveThis study aimed to evaluate the effects of Rhynchosia nulubilis powder (RNP) processed by different drying methods on the physicochemical and textural properties of emulsified pork model sausages (EPMSs).
methodsRNP was prepared by freeze-drying (FP), oven-drying (OP), or obtained as a commercial powder (CP), and incorporated into EPMSs at levels of 1.0% and 3.0%. A control with no additional protein (CTL) and a reference formulation containing soy protein isolate (REF) were used for comparison. Product pH, color, water-holding capacity (cooking loss and expressible moisture), proximate composition, and texture profile parameters were evaluated.
resultsRNP addition altered pH, color, water-holding capacity, and textural characteristics of EPMSs. FP- and OP-treated samples exhibited reduced cooking loss and expressible moisture compared with CTL and CP, indicating improved water-holding capacity, particularly at the 3.0% level. Redness decreased, while yellowness increased with RNP addition, depending on the processing method and concentration. Textural properties, including hardness, cohesiveness, gumminess, and chewiness, were enhanced in FP and OP treatments, whereas CP showed limited improvements.
conclusionThe results demonstrate that RNP processed by FP or OP effectively enhances the quality and functional properties of EPMSs. Properly processed RNP may serve as a promising non-meat protein ingredient for improving water retention and texture in processed meat products.
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