Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

Abstract Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling final product properties. In this study, pork was partially replaced with texturized pumpkin seed at 12.5, 25, 37.5, 50% obtain dry-cured hybrid sausages their ripening (acidification, drying) during 21 days properties (texture, sensory) were characterized compared control (all-meat formulation). The drying behavior distribution of moisture free water hybrids extrudate contents 12.5 25% comparable the sample made no significant ( p > 0.05) in proximate composition found. contrast, higher replacement levels resulted distinct changes compositional textural attributes i.e. chewiness decreasing by up 70%. Results suggested extrudates as an important threshold manufacture due alterations ability bind or release water. be used understand influence formulations help developers related process relevant changes.