Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties.

Currently, many meat products are made with soy protein in order to improve their nutritional profile. This is an inconvenience for people allergic to soy, and therefore it is necessary to look for alternatives to this protein to improve their quality of life. In this study, changes in the physicochemical and nutritional properties of cooked turkey breast containing various sources of alternative proteins to soy proteins (pea, broad bean, lentil, Spirulina and Chlorella) were evaluated. Samples formulated with algae showed significant (p < 0.05) changes on physical parameters and chemical composition of cooked turkey breast. Color parameters were also affected by protein source, showing the highest L* values in samples prepared with Chlorella and Spirulina protein (56.13). On the other hand, a* values were lower in cooked turkey breasts containing algal proteins (−2.34 Chlorella and −1.08 Spirulina) compared to control (1.66). Regarding textural parameters, the cooked turkey breast samples prepared with Chlorella protein showed the lowest hardness values (16.89 N) compared to those elaborated with soy protein (36.95 N). The replacement of soy protein by the other algae and vegetable protein sources did not change the adhesiveness values, ranging between 0.56 and 0.75 N·s, for samples manufactured with Chlorella and soy protein, respectively. Amino acids profile was improved when complemented with Spirulina protein, presenting the highest levels of essential amino acids (6.20 g/100 g). In addition, the ratio between essential and non‐essential amino acids increased (from 0.96 to 1.03 for broad bean and Chlorella, respectively). Hence, this study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins. Practical applications: This study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins. [ABSTRACT FROM AUTHOR]