Dataset on Protein Content and Anti-nutritional Factors in Pigeon Pea and Effect of Its Protein Isolate on Physical Properties and Consumer Preference of Beef Sausages

This Data in Brief article provides six tables, one figures, and their raw data (as supplementary material). Table 1 presents the protein contents of pigeon pea varieties and protein isolates that correspond to raw data (S1). Table 2 presents the variation of anti-nutritional factors between pigeon pea varieties which corresponds to raw data (S 2, S 3, S 4 and S 5). Furthermore, Tables 3 and 4 present a respective texture profile of sausage formulations and water solubility index of sausage samples developed using phosphate binder and pea protein isolate. Figure 1 presents a relationship between physical properties and sausage formulations. Tables 3, 4 and Figure 1 correspond to raw data (S 6, S 7, S 8, S 9 and S 10). Table 5 presents the Friedman rank sum test of sausage samples showing consumer preferences that correspond to raw data (S 11).

《数据简报》（Data in Brief）一文包含6张表格、1幅图像及其配套原始数据（作为补充材料）。表1展示了不同木豆（pigeon pea）品种及蛋白质分离物（protein isolates）的蛋白质含量，对应原始数据见S1文件。表2呈现了不同木豆品种间抗营养因子（anti-nutritional factors）的变化情况，对应原始数据为S2、S3、S4及S5文件。此外，表3与表4分别展示了采用磷酸盐粘合剂（phosphate binder）及豌豆蛋白分离物（pea protein isolate）制备的香肠样品的质构剖面（texture profile）与水溶解度指数（water solubility index）。图1展示了物理特性与香肠配方之间的关联关系。表3、表4及图1的对应原始数据为S6、S7、S8、S9及S10文件。表5为香肠样品的弗里德曼秩和检验（Friedman rank sum test）结果，呈现了消费者偏好情况，对应原始数据见S11文件。