Dry-fractionated Amylaceous pea flour for phosphate reduction in mortadella: Technological, oxidative and sensory impacts during refrigerated storage

This study evaluated the technological, physicochemical, and sensory effects of partially or totally replacing alkaline phosphates with dry-fractionated amylaceous pea flour (APF) in mortadella. Seven formulations were produced, including full-phosphate and 50% and 100% reduced-phosphate controls, and treatments in which 50% and 100% of the phosphate was replaced with APF at 1.5% or 3% inclusion levels. Products were analyzed for proximate composition, water activity, emulsion stability, texture, color, pH, lipid oxidation, and sensory quality using consumer acceptance and CATA tests. Phosphate reduction impaired emulsion stability and cohesiveness, particularly under total phosphate removal. The incorporation of 1.5% APF enabled a 50% reduction in phosphate without compromising technological and sensory quality, although lipid oxidation increased. In contrast, 3% APF did not provide additional technological advantages and was associated with lower sensory quality, including texture-related deviations (e.g., rubbery and firm), as well as higher TBARS values during storage. APF also affected color, increasing lightness ( L* ) and yellowness ( b* ). Consumer segmentation showed that formulations containing 1.5% APF maintained liking scores comparable to the full-phosphate control for most consumers, whereas 3% APF reduced liking scores in specific consumer clusters, particularly at the end of storage. Overall, APF acted as a complementary ingredient that supported partial phosphate replacement, but it was insufficient to reproduce phosphate functionality under total replacement. Future clean-label reformulation strategies should combine APF with ingredients that reinforce matrix cohesiveness and improve oxidative stability.