Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Marius-Mihai CIOBANU, Gabriela FRUNZĂ, Bianca-Georgiana ANCHIDIN, Simona-Mihaela COȘARCĂ, Mugurel MUNTEANU, Paul-Corneliu BOIȘTEANU
Healthier meat foods are gaining in popularity and consumers are receptive to various plant-based protein sources, especially pulses. Pulses are highly versatile and a rich source of essential nutrients. They are also a source of high-quality protein, suitable for people of all ages and comparable to other protein-rich foods. Soya, which is the legume most commonly used in meat products, and its derivatives are among the most allergenic of a variety of foods that can cause negative reactions. Although chickpeas also belong to the same class as soya, the legumes, they are such a very common allergen. For this reason, we substituted soybean with chickpea in poultry meat products with heterogeneous and emulsion structure to observe the qualitative differences imprinted on the final products and the behaviour upon heat treatment. The obtained products were studied by physico-chemical analyses (pH, colour-texture, fat, protein, protein, moisture, salt content) and the obtained results were subjected to statistical tests to observe the existing differences.
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