Minced meat products are often linked with a high content of saturated fatty acids, salt, and additives, which can have a negative impact on health. Plant-based proteins, e.g. textured pea proteins (TPP), are increasingly used to develop healthier and more environmentally sustainable products. Pea proteins have good fat and water binding capacity and ability to create stable emulsions. The aim of this study was to understand the effect of adding 40% of TPP in minced meat product – ćevap and its impact on technological and textural properties. The TPP40 showed a significant increase in cooking loss compared to the control CON1 (4.73%). Regarding textural properties, the addition of TPP significantly decrease hardness, cohesiveness, and chewiness resulting in softer texture. Therefore, the impact on technological and textural properties must be carefully considered to maintain the desired product quality, as the aim is to get an improved product that mimics the original product.

Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a significant impact on sensory evaluation results, with pumpkin seed oil having a more pronounced impact – frankfurters where 100% of the fatty tissue was substituted with pumpkin seed oil emulsion were unacceptable for consumers.