Master’s Thesis at University of Basrah Examines Plant-Based Alternatives for Meat Mortadella Production
A master’s thesis at the College of Agriculture, University of Basrah, investigated the potential use of pea protein isolate and hydrolysate as a partial substitute for meat in the production of beef mortadella.
The thesis, submitted by researcher Noor Al-Huda Ali Faleeh, aimed to improve the product’s quality and storage characteristics while enhancing its nutritional value.
The study involved preparing pea protein isolate and its hydrolysates using the enzymes papain and Flavourzyme, followed by an assessment of their chemical, functional, and structural properties.
The findings showed superior functional performance of the hydrolysates, particularly the papain hydrolysate, which contributed to reducing cooking loss and limiting lipid and protein oxidation while achieving good sensory acceptance. The results confirm its potential as a promising partial plant-based substitute in processed meat products.
Department of Media and Governmental Communication
