# Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods

## TL;DR

This study shows that adding chickpea powder improves the texture and water retention of low-fat sausages and pork protein gels.

## Contribution

The study introduces the use of freeze-dried and oven-dried chickpea powder to enhance low-fat sausage and pork gel properties.

## Key findings

- Adding 1.5% chickpea powder improved water retention and structural integrity of pork gels.
- Oven-dried chickpea powder was more effective at reducing moisture loss in sausages.
- Chickpea powder increased hardness and chewiness without affecting cohesiveness or springiness.

## Abstract

This study evaluated the rheological properties of pork myofibrillar protein (MP) gels, as well as the physicochemical and textural properties of low-fat model sausages (LFMS) formulated with various levels of chickpea powder (CPP) processed via freeze-drying (FCP) or oven-drying (OCP).

Pork MP gels and LFMS were prepared with varying concentrations (0%–1.5%) of CPP, either as FCP or OCP. Viscosity, cooking yield, gel strength, protein surface hydrophobicity, and sulfhydryl group levels were analyzed, in conjunction with sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and low-vacuum scanning electron microscopy (LV-SEM) investigations, to evaluate the rheological properties and protein structural changes in MP gels after CPP addition. Additionally, cooking loss, expressible moisture, texture profile, SDS-PAGE, and LV-SEM analyses were conducted to assess the physicochemical and textural properties of LFMS containing CPP. The data were analyzed using one-way and two-way ANOVA, followed by Duncan’s multiple range test (p<0.05) to determine significant differences.

Increases in CPP concentration enhanced MP gel viscosity, cooking yield, and gel strength; 1.5% CPP yielded optimal water retention and structural integrity. CPP reduced protein surface hydrophobicity and sulfhydryl content while increasing disulfide bond formation, indicating improved gel network formation. SDS-PAGE confirmed myosin heavy chain reduction and the formation of higher-molecular-weight polymers. In LFMS, CPP reduced cooking loss and expressible moisture; OCP was more effective at higher levels. Texture analysis showed increased hardness and chewiness, whereas cohesiveness and springiness remained unchanged. Microscopy revealed a denser, more uniform structure in sausages containing 1.5% CPP. These changes were correlated with improved water retention and texture.

The findings in this study suggest that CPP, particularly OCP, is a promising functional ingredient for efforts to improve meat product quality by enhancing water retention, gel strength, and texture. CPP also promotes protein polymerization, contributing to a more stable gel network.