| Crop | Pea |
|---|---|
| Start Date | 2014 |
| End Date | 2014 |
| Principal Investigator | Kehler, Laura , Food Development Centre |
| MPSG Financial Support | $24,500 |
| Total Project Funding | $29,500 |
| Report | Final Report Pea Fibre Utilization in Ground Poultry Beef and Pork |
Research Objectives
- Study the application of yellow pea fibre in ground poultry, beef, and/or pork products as functional, nutritional, and/or cost reducing ingredients and recommend optimal usage level.
- Determine how the pea fibre impacts oxidation, colour, retention of fat, water binding capacity, freeze-thaw stability, cooking yield and over all sensory acceptability
Project Description
There are many potential advantages of utilizing pea fibre as a functional ingredient in meat products. Pea fibre has the ability to increase cooking yield through increased water and fat holding capacity, resulting in lower input costs, higher manufacturer efficiencies and optimal moistness and juiciness in the cooked product. Pea fibre has also been shown to have an anti-oxidation effect in beef patties resulting in longer colour stability and potential increase in shelf life. Moreover, consumers are showing purchase intent based on fibre content and/or fibre claim; therefore by incorporating pea fibre there is potential for a marketing advantage. This project will evaluate both pea hull fibre and cell wall fibre, which contain about 80% and 50% total dietary fibre, respectively. Fibers will be incorporated into ground meat patties at the minimum level required to make a nutritional claim and a maximum level based on palatability reported in previous studies. Data collection includes yield data and project cost implications, nutritional data to support fiber claim, and trained panel sensory data as well as lipid oxidation, color retention, and freeze thaw stability to capture effects of pea fibre and ensure no adverse side effects.