A recent study assessed the physicochemical, nutritional, and structural characteristics of meat-based hummus prepared by incorporating 50% cooked minced mutton along with 0.4% sodium acid sulphate (SAS), a U.S. FDA “Generally Recognized as Safe (GRAS) additive and EPA-designated “Safer Choice” antimicrobial.
Study
The present study aims to assess a novel formulation of meat-based hummus, using SAS as a natural preservative. Legs from three lambs were used with an approximate lean level of 85%. Chickpea seeds were soaked in water overnight and then cooked in a pressure cooker for 25–30 minutes. Pre-weighed quantities of all ingredients, i.e., pressure-cooked lamb, cooked chickpeas, olive oil, tahini, salt, lemon juice, freshly minced garlic, and water, were blended into a smooth paste. Granules of antimicrobial SAS were also added to the paste. The granules of SAS were pulverized and evenly mixed to ensure uniform distribution.
The meat-based hummus (50% chickpeas and 50% minced lamb) with 0.4% SAS as a preservative was compared to the traditional hummus with no SAS or minced lamb. In addition to the pH, the microbiological quality was assessed using the total plate count (TPC) on day 0 and day 7. To analyze color, L* (lightness indicator), a* (redness indicator), and b* (yellowness indicator) values were noted. The prepared hummus also underwent nutritional and sensory evaluation.
Results
The pH of the meat-based hummus was comparatively lower than that of the traditional hummus, which could be due to the acidic influence of SAS. In traditional hummus, b* and L* values were higher than meat-based hummus, possibly driven by the natural pigmentation from chickpea starch and leguminous fibers. The myoglobin content of lamb could partially explain the darker hue of meat-based hummus. Redness values were similar between the two types of hummus.
TPC was similar at day 0; however, on day 7, TPC was significantly lower in the meat-based hummus. This highlighted SAS’s antimicrobial action on microorganisms over the storage period. Meat-based hummus showed a 12.5% increase in total calories, 20% increase in total fat, and 66.6% increase in protein, relative to traditional hummus. The former also had higher amounts of cholesterol and saturated fat.
Meat-based hummus contained heme iron, which is more bioavailable than the non-heme iron in chickpeas, even though total iron content was similar (1 mg per serving). Traditional hummus also provides higher total carbohydrates and calcium, and lower sodium. Meat-based hummus had a modest sodium increase (150 mg vs. 130 mg per serving), partly from SAS and meat’s intrinsic sodium.
Scanning electron microscopy (SEM) revealed fundamental physicochemical contrasts between traditional and meat-based hummus. The former showed a porous, open network structure with loosely bound particles and irregular voids. The consistency was gel-like and spreadable, potentially driven by starches, polysaccharides, and soluble fibers. In contrast, meat-based hummus showed a fibrous, compact, and densely structured matrix. There were fewer voids and tightly bound protein aggregates, potentially because of cross-linked muscle fibers and acid-induced protein gelation from SAS.
Concerning sensory scores, there was no difference between traditional and meat-based hummus in appearance and color. The grain properties, flavor, creaminess, and mouth-coating scores for meat-based hummus were higher. The higher sensory score of meat-based hummus could be attributed to the fatty acid content of lamb and the umami profile.
Conclusion
The results documented in this study highlight that while traditional hummus has more carbohydrates, calcium, and fiber, meat-based hummus contains a higher amount of fat, protein, saturated fat, and bioavailable iron content. It also has slightly higher sodium and cholesterol, which should be considered by individuals monitoring these nutrients. In terms of flavor, creaminess, and overall acceptability, meat-based hummus scored higher than traditional hummus.
In sum, the results suggest that flexitarians could benefit from the development of food products that combine meat- and plant-based ingredients. Meat-based hummus supports growth and muscle recovery, and could be beneficial for athletes, young children, and women with higher nutritional requirements. However, the study notes that future research with larger sensory panels and longer storage testing is needed to confirm its shelf stability and broad consumer acceptance.
Source:
https://www.news-medical.net/news/20250721/Meat-hummus-lowers-microbes-and-raises-nutrition.aspx