Development of a more sustainable and nutritionally functional cooked chorizo through the replacement of beef with pea (Pisum sativum) fibre flour

Title : Development of a more sustainable and nutritionally functional cooked chorizo through the replacement of beef with pea (Pisum sativum) fibre flour

Abstract:

Currently, substantial evidence demonstrates the environmental impact of food production, with beef production being one of the largest contributors to greenhouse gas emissions and resource use. Consequently, increasing the incorporation of plant-based ingredients into meat products has emerged as a promising strategy to improve sustainability while maintaining product quality. Legumes, particularly peas, represent an attractive source of dietary fibre due to their nutritional value, including high fibre content, low fat, and complementary functional properties. Cooked sausage is a widely consumed meat product traditionally manufactured from beef, pork, and seasonings, and it often includes extenders to enhance functionality, reduce production costs, and improve nutritional value. This study aimed to develop cooked sausages containing pea fibre as a meat extender and evaluate their physicochemical, microbiological, and sensory characteristics. Four formulations containing 0, 5.01, 7.62, and 10.02% hydrated pea fibre were prepared. The incorporation of hydrated pea fibre significantly reduced cutting force, indicating improved tenderness, while no significant effects were observed on colour, purge loss, cooking yield, or microbiological quality. Increasing pea fibre levels resulted in a gradual increase in pH. Sensory evaluation showed favourable consumer acceptance for both texture and flavour across all formulations. Notably, the formulation containing 10.02% hydrated pea fibre received the highest scores for overall acceptance and preference. The incorporation of pea fibre increased the total dietary fibre content of the sausages, enhancing their nutritional value while partially replacing beef, thereby contributing to a more sustainable meat product without compromising physicochemical, microbiological, or sensory quality.

Keywords: Cooked Sausage; Dietary Fibre; Meat Extender; Pea Fibre; Physicochemical Properties; Sensory Evaluation; Sustainability

Biography:

Adela Acosta Marchetti serves as the Head of the Department of Food Science and Technology at Zamorano University, based in Honduras, Central America. Her teaching and research focus on innovation in meat products and the development of high-protein, high fibre foods, with particular emphasis on nutritional enhancement and the revalorization of co-products through upcycling. She is also deeply engaged in improving food packaging materials and systems, as well as in the design of efficient and sustainable industrial spaces. She leads outreach initiatives and provides consultancy services to the food industry and other development sectors across the region.