biostudies-literatureIkonic PScience Fund of the Republic of SerbiaMinistry of Science, Technological Development, and Innovation of the Republic of Serbia3841https://www.ebi.ac.uk/biostudies/studies/S-EPMC12651233biostudies-literatureUnknown14(22)This study investigated the potential of rapeseed protein isolate (RPI) as a sustainable alternative to soy protein isolate (SPI) in chicken pâtés, considering the combined effects of protein (SPI or RPI) and oil (sunflower or rapeseed) sources. The proximate composition, pH, water activity (a_w), and colour of the RPI-based formulations were largely comparable to their SPI counterparts and remained stable over 60 days of refrigerated storage. However, at day 0, the RPI-based samples exhibited lower pH values (approx. 6.09 vs. 6.41), slightly lower lightness (<i>L*</i> approx. 68.9 vs. 72.5), higher redness (<i>a*</i> approx. 4.72 vs. 3.58), and higher yellowness (<i>b*</i> approx. 23.3 vs. 9.38), indicating some initial formulation-dependent differences. Furthermore, RPI-based fFoods (Basel, Switzerland)Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pates.PMC12651233451-03-136/2025-03/2002226673Ikonic PSaric BHadnađev MZupanjac MSaric LMaravic NĐermanovic BPestoric MfalseRapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pates.This study investigated the potential of rapeseed protein isolate (RPI) as a sustainable alternative to soy protein isolate (SPI) in chicken pâtés, considering the combined effects of protein (SPI or RPI) and oil (sunflower or rapeseed) sources. The proximate composition, pH, water activity (a_w), and colour of the RPI-based formulations were largely comparable to their SPI counterparts and remained stable over 60 days of refrigerated storage. However, at day 0, the RPI-based samples exhibited lower pH values (approx. 6.09 vs. 6.41), slightly lower lightness (<i>L*</i> approx. 68.9 vs. 72.5), higher redness (<i>a*</i> approx. 4.72 vs. 3.58), and higher yellowness (<i>b*</i> approx. 23.3 vs. 9.38), indicating some initial formulation-dependent differences. Furthermore, RPI-based f2025-01-01T00:00:00Z2025 Nov2026-06-05T03:15:05.616Z2026-06-05T03:06:41.369ZS-EPMC126512334129999910.3390/foods14223841