eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2024-12-15 12 3 1455 1465 10.12944/CRNFSJ.12.3.37 21596 article Evelyn Milena Faciolince Baena 1 Kelvin Rodrigo Niño Lopez 1 Piedad Montero Castillo 1 Katherine Paternina Sierra 1 Luis Alfonso Beltrán Cotta 2 Faculty of Engineering, Programme: Food Engineering. University of Cartagena, Cartagena, Colombia Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador, Brazil This study aimed to evaluate the effect of adding sesame protein isolate (Sesamum indicum L.) on the bromatological, microbiological, sensory, and textural properties of a Frankfurt-type sausage. Sesame protein isolate (SPI) was obtained by isoelectric precipitation. Four percentages of SPI were used in the Frankfurt-type sausage samples: 0% (SS0), 2% (SS2), 4% (SS4) and 6% (SS6). The proximate composition of the sausages and SPI was determined. Microbiological, sensory (preference), and textural (TPA) properties were also studied. The results indicated that the protein content of the SPI was 88.02%. Regarding sensory acceptance, SS4 and SS6 obtained the highest scores in most parameters. On the other hand, SS6 showed higher results in terms of cohesiveness (4.04), elasticity (9.98), and chewiness (47.93). In conclusion, SPI can be used in meat products because it increases the bromatological parameters of sausages and improves the acceptance of some sensory parameters. https://www.foodandnutritionjournal.org/volume12number3/effect-of-adding-sesame-sesamum-indicum-l-protein-isolate-on-the-bromatological-microbiological-sensory-and-textural-properties-of-a-frankfurt-type-sausage/ Alkaline extraction Meat product Protein Isolate Sesame TPA