Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

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Abstract
BACKGROUND: The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G 1:1 , G 1:2 , G 1:3 , G 1:4 , and G 1:5 ), in which 50% of the fat was replaced with hydrated pea protein at increasing protein‐to‐water ratios of 1:1, 1:2, 1:3, 1:4, and 1:5, respectively. RESULTS: The reformulation led to an approximate 50% reduction in fat content and up to a 24% increase in protein content ( P < 0.05). Formulations G 1:3 , G 1:4 , and G 1:5 exhibited satisfactory technological performance. Additionally, these samples exhibited favorable sensory attributes, including a soft texture, good spreadability, a pleasant flavor, a homogeneous appearance, and a pink color, resulting in acceptance levels comparable to those of the Control ( P > 0.05). Rheological analyses revealed lower flow resistance and reduced elastic modulus in these formulations ( P < 0.05), contributing to improved spreadability. All samples maintained microbiological stability throughout 60 days of refrigerated storage ( P > 0.05). Although the reformulated products showed increased thiobarbituric acid reactive substances (TBARS) values ( P < 0.05), the levels remained low and did not compromise the sensory quality or safety of the product. CONCLUSION: The results indicate that partially replacing pork fat with hydrated pea protein concentrate is a viable strategy for developing healthier pâtés, while preserving the product's technological, sensory, and microbiological quality. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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