Dietary Fiber from Soybean ( Glycine max ) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

• Published in: Molecules (Basel, Switzerland) Switzerland), 2023-06, Vol.28 (13), p.4997
• Main Authors: Araujo-Chapa, Ana P, Urías-Orona, Vania, Niño-Medina, Guillermo, Muy-Rangel, Dolores, de la Garza, Ana Laura, Castro, Heriberto
• Format: Article
• Language: English
• Subjects: Amino acids; Calcium (dietary); Cellulose fibers; Dietary Fiber; Dietary Supplements; Fiber in human nutrition; Flowers & plants; Food additives; Food products; Frankfurter sausage; Functional foods; Functional foods & nutraceuticals; Glucose; Glycine max - chemistry; Ingredients; Meat industry; Meat processing; Meat products; Nutritive value; Oxidation; phenolics; phosphate-free; Phosphates; Phosphates - chemistry; physicochemical parameters; Sausages; Soybean; soybean husk; Soybeans; Water
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28134997

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.