A master's thesis at the College of Agriculture, University of Basra, investigated the feasibility of using pea protein isolate and hydrolysate as a partial meat substitute in beef mortadella production. The thesis, presented by researcher Noor Al-Huda Ali Faleh, aimed to evaluate the potential of using pea protein isolate and hydrolysate as a partial meat substitute in beef mortadella production, with the goal of improving its quality and storage characteristics and enhancing its nutritional value. Pea protein isolate was prepared using the alkaline method, and its hydrolysates were then produced using the enzymes papain and flavorzyme. The chemical, functional, and structural properties of these hydrolysates were studied. The results showed a clear improvement in the functional properties of the pea protein hydrolysates compared to the isolate, making them suitable for use in meat product manufacturing. The hydrolysate produced using the papain enzyme was selected for addition to mortadella at varying partial replacement ratios, alongside the protein isolate. The products were then refrigerated, and their properties were studied during storage. The results indicated that the use of pea protein hydrolysate contributed to improving some of the mortadella's physical properties, reducing cooking losses, and increasing cooking yield. This led to a reduction in oxidation markers and changes associated with protein and lipid degradation during storage, positively impacting product shelf life. Sensory evaluation also showed good acceptance of the treatments incorporating the proteolytic additive, with one replacement treatment outperforming others in most sensory attributes.

Overall, the study confirmed the potential use of pea protein hydrolysate, particularly that hydrolyzed with papain enzyme, as a promising partial plant-based substitute in processed meat products, due to its positive effect on improving quality and storage characteristics while maintaining acceptable sensory qualities.