Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages Francisco J. Marti-Quijal a , Sol Zamuz b , Igor Tomašević c , Belen Gómez b , Gabriele Rocchetti d , Luigi Lucini e , Fabienne Remize f , Francisco J. Barba a,** , José Manuel Lorenzo b,* a Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain b Meat Technology Center of Galicia, Galicia street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain c University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080, Belgrade, Serbia d Department of Animal Science, Food and nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy e Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy f UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France ARTICLE INFO Keywords: Seaweed Colour parameters Chlorella and Spirulina textural traits Beans Lentils ABSTRACT The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chlorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of Spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sau- sages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein. 1. Introduction Meat and meat products have been part of the human diet since ancient times (Mann, 2018). The average consumption per person per year of this food group worldwide has increased constantly increasing since the mid-twentieth century (FAO, 2018; Godfray et al., 2018). Despite the large number of nutrients provided by meat products, such as vitamin B 12 and iron (Banjari & Hjartåker, 2018), it is re- commended that red and processed meats are moderately consumed (Lorenzo et al., 2018). There are numerous studies that link excessive meat consumption with a higher probability of suffering from cancer (Banjari & Hjartåker, 2018; Farvid et al., 2018; Godfray et al., 2018; Song & Chan, 2018; You & Henneberg, 2018). In addition, the choles- terol, fat content, and fat composition of meat are important health issues for consumers, because they have been associated with obesity and hypercholesterolaemia (Domínguez et al., 2018a). Moreover, within different types of meat, many studies have established a re- lationship between the consumption of processed meats, such as sau- sages, and the risk of cancer (WHO, 2018). Similarly, several studies have related the intake of processed meat with the appearance of chronic diseases such as obesity, type 2 diabetes, cardiovascular dis- eases and some types of cancer (Bellou, Belbasis, Tzoulaki, & Evangelou, 2018; Boada, Henríquez-Hernández, & Luzardo, 2016; Rouhani, Salehi-Abargouei, Surkan, & Azadbakht, 2014; Zhang, https://doi.org/10.1016/j.lwt.2019.04.097 Received 1 October 2018; Received in revised form 15 April 2019; Accepted 28 April 2019 * Corresponding author. ** Corresponding author. E-mail addresses: francisco.barba@uv.es (F.J. Barba), jmlorenzo@ceteca.net (J.M. Lorenzo). LWT - Food Science and Technology 110 (2019) 316–323 Available online 29 April 2019 0023-6438/ © 2019 Elsevier Ltd. All rights reserved. T