Introduction

Healthy meat products can be formulated with plant-based ingredients to replace fat, colorants, salt and nitrites.

Objective

To evaluate Bustamante (B) and Rayones (R) walnut paste as a substitute for pork fat in Frankfurter sausage by emulsion stability, pH, colorimetry, water holding capacity (WHC), composition, texture and sensory properties.

Methodology

Five treatments were studied: T0 (control: 100 % backfat), T1 (65 % backfat and 35 % B walnut paste), T2 (30 % backfat and 70 % B walnut paste), T3 (65 % backfat and 35 % R walnut paste) and T4 (30 % backfat and 70 % R walnut paste).

Results

T3 had the highest total fat exudated (P ≤ 0.05). WHC and pH increased significantly from T1 to T4. Pinkness and yellowness increased in all treatments except T0. T1 had lower protein content (P ≤ 0.05), but greater hardness. Springiness decreased in T4, while cohesiveness and gumminess decreased significantly from T2 to T4. Appearance, pinkness and overall acceptability were statistically different between T0 and T4.

Limitations of the study

Bustamante and Rayones walnut paste decreased lightness in sausages.

Originality

Walnut paste can be used in the formulation of emulsified meat products.

Conclusions

B walnut paste can replace 35 and 70 % of pork fat in the formulation of Frankfurter sausage without significantly affecting its properties.

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