Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.

ABSTRACT: As textured pea protein (TPP) emerges as a sustainable strategy for plant-based meat analogues, its influence on flavor precursors and the resulting volatile profile and sensory attributes remains underexplored. This study investigated physicochemical properties, lipid composition, volatiles, and sensory characteristics of dry-fermented sausages formulated with varying levels of TPP substitution. TPP substitution yielded significant decrease in pH, water activity, glossiness and yellowness intensity, and increased weight loss. A 25 % TPP substitution substantially diminished free fatty acids content. Sensory analysis revealed that the 100 % TPP group exhibited significantly higher bitterness and astringency scores, accompanied by a notable reduction in texture acceptability (P < 0.0

SUBMITTER: Li Y 

PROVIDER: S-EPMC12590442 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature