The aim of this study was to compare the functional properties of two pea products – the commercial product PeaTex and lyophilized peas and to determine their effects on the quality of frankfurters. Pea products differed in the composition of their protein fractions – PeaTex had a lower albumin content. Lyophilized peas were characterized by a better water-binding capacity at ambient temperature (1.62 ml/g). The highest emulsification capacity was observed for PeaTex (57.8%) at a NaCl concentration of 40 g/kg. The yield of model meat systems composed of minced meat, pea products and salt, determined after heat treatment, was positively affected by increasing amounts of substitutes and salt content, but higher fat content had a negative effect on the yield. Frankfurters produced with the addition of lyophilized peas exhibited the highest yield (91.32%); however, they were characterized as being darker and less red in comparison with frankfurters produced with PeaTex.
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Vinauskienė et al. (2014) studied this question.
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