This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).
The physicochemical characteristics and oxidative stability of wet-aged and
dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21
d). Samples were assigned into four groups in terms of shoulder blade-wet aging
(SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging
(BD). SD showed significantly higher pH at 21 d of aging than the other samples.
Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and
shear force compared to the dry-aged meats. Sodium dodecyl
sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater
degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of
aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive
substances (TBARS) value than the dry-aged samples, indicating higher oxidative
stability for wet-aged pork cuts. However, dry-aging led to higher degradation
of proteins resulting in increased water-holding capacity (WHC) and decreased
shear force value.
The effects of dry-aging on changes in taste compounds and electronic taste
sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts
were divided into wet-aging and dry-aging treatments and stored for 21 days at
2°C. The contents of nucleotides and free amino acids, and electronic
tongue analysis were investigated at different aging periods (1, 7, 14, and 21
days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased
more rapidly, and they were significantly (p<0.05) higher than wet-aged
pork cuts. Total free amino acids of dry-aged pork cuts were also significantly
(p<0.05) higher than those of wet-aged pork cuts after 21 days of aging.
Consequently, umami intensity of dry-aged pork cuts increased more rapidly and
the values were significantly (p<0.05) higher than those of wet-aged pork
during 21 days of aging. Results suggested that the better palatability of
dry-aged pork cuts might be due to higher umami intensity in relation to higher
contents of inosine, hypoxanthine, and free amino acids.
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