Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state

The effect of lupin protein concentrate (LPC) addition on selected physicochemical properties, lipid oxidation and sensory quality of pork patties was investigated. LPC was added at the level 1%, 2% and 3%. Patties were packed in vacuum and modified atmosphere (MA) and stored 42 days in a refrigerator while aerobically packed patties were stored 84 days in a frozen state. Patties with LPC showed a lower cooking loss, were less cohesive and juicy, and demonstrated a non-typical flavour compared to the control samples. The inhibitory effect of LPC on lipid oxidation was observed after cooking. During storage this effect was noted mainly in patties with 2% and 3% of LPC stored in frozen state while in vacuum- and MA-stored products it was demonstrated only at some measuring points. After 42 days of storage only sample with 3% LPC packed in modified atmosphere was scored below the borderline of overall acceptance.