Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Abstract

The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results.

Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis

“…For instance, Hidayat et al studied the effect of TVP on the quality of beef sausages and found that different degrees of TVP substitution improved the water-holding capacity and cooking yield of beef sausages while maintaining a good sensory acceptance up to 30% of TVP replacement [ 14 ]. Previously, the integration of TVP in beef patties modified the hardness, cohesiveness and toughness [ 15 , 16 ].…”

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

“…Color indices were measured using a colorimeter (Color Flex EZ colorimeter, Hunter Associates Laboratory Inc., Reston, VA, USA). Before the measurement, a white plate (X = 80.59, Y = 85.72, Z = 91.97, Illuminant D65) was calibrated, and the sample was measured for brightness (L*), redness (a*), and yellowness (b*) using the Hunter scale [ 42 , 43 , 44 ].…”

A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products

“…Plant‐based products such as patties, burgers, and nuggets are a type of minced products which have distinct juiciness, chewiness, and firmness. Plant‐based texturized protein, vegetable lipid, and starch are the main ingredients used in the preparation of vegan minced products (Bakhsh, Lee, Lee, Hwang, & Joo, 2021; Kassama, Ngadi, & Raghavan, 2003). Bakhsh et al (2021) developed meatless patties using texturized isolate soy protein and commercial texturized vegetable protein with beef patty as control.…”