Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

TL;DR

This study shows that replacing pork fat with hydrated pea protein in canned pâtés can make them healthier without affecting taste or quality.

Contribution

The study introduces a viable method for fat reduction in pâtés using hydrated pea protein with favorable sensory and technological outcomes.

Findings

Replacing pork fat with hydrated pea protein reduced fat by 50% and increased protein content by up to 24%.

Formulations G1:3, G1:4, and G1:5 showed sensory and technological properties comparable to the control.

Reformulated pâtés maintained microbiological stability for 60 days of refrigerated storage.

Abstract

The 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 (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat was replaced with hydrated pea protein at increasing protein‐to‐water ratios of 1:1, 1:2, 1:3, 1:4, and 1:5, respectively.

The reformulation led to an approximate 50% reduction in fat content and up to a 24% increase in protein content (P < 0.05). Formulations G1:3, G1:4, and G1:5 exhibited satisfactory technological performance. Additionally, these samples exhibited favorable sensory attributes, including a soft texture, good spreadability, a pleasant flavor, a homogeneous appearance, and a pink color, resulting in acceptance levels comparable to those of the Control (P > 0.05). Rheological analyses revealed lower flow resistance and reduced elastic modulus in these formulations (P < 0.05), contributing to improved spreadability. All samples maintained microbiological stability throughout 60 days of refrigerated storage (P > 0.05). Although the reformulated products showed increased thiobarbituric acid reactive substances (TBARS) values (P < 0.05), the levels remained low and did not compromise the sensory quality or safety of the product.

The 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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