Evaluation of Texture and Viscoelastic Behavior of Hybrid Clean Label Deli Ham with Pulse Flours

Excessive meat consumption has impacts on environment and health. Replacing meat by plant-based proteins in diet would be part of the solution. In this context, aligned with a growing demand for clean label products, an hybrid “clean label” deli ham, using pulse flours to partially replace meat, was developed. Hybrid deli hams (50% of animal protein and 50% of plant-based protein) with chickpea and red lentil flours and isolated potato protein, in both “clean label” and standard version (pork meat ham), were characterized in terms of texture and rheology. For texture, the control sample presented 30% higher values (p < 0.05) of firmness in relation to hybrid sample, as well as cohesiveness (25%), requiring higher stress to rupture the material. Regarding adhesiveness, the control sample was similar to clean label hybrid ham. Regarding rheological properties, the mechanical spectra was similar in all cases, with Gʹ being higher than Gʺ which means the samples are soft solids with a predominant elastic behaviour. At all frequencies, the modulus G ʹ and Gʺ for the control ham were significantly lower than hybrid ham (p < 0.05). Incorporating pulse flours at 50% (w/w), significantly changed rheology, where the hybrid sample formed stronger gel than the control sample. Through this study it was possible to produce a clean label hybrid ham which presented predominantly elastic behavior and a strong gel structure (9 N of firmness), being able to be cut into thin slices. Thus providing an healthier and more sustainable diet, which meets consumer perspectives for new and more sustainable products.