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Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem
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DOI：10.1016/j.meatsci.2026.110204.png)
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Abstract
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• Cooked chickpea replaced 13% of meat protein in reformulated hybrid sausages. • Chickpea protein inclusion increased centrifugation loss and decreases sausage hardness. • Shotgun metagenomics revealed complex bacterial and fungal dynamics during storage. • Banana pseudostem enhanced alpha diversity and shifted bacterial relative abundance.
Keywords:
Hybrid meat products
Pulse protein
Cicer arietinum
Agricultural by-product
Shotgun metagenomics
Spoilage microbiota
Substituting meat
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