Detailed characterization of plant-based burgers

Abstract

Flexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulated beef burgers’ nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how ‘simulated beef’ products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.

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

“…The second part of the first group contains medium-chain fatty acids (C20:0, C12:0, and C18:1), which expressed slightly higher activity with a higher level of TVP incorporation; this could be due to the presence of an oil ingredient in the patties samples-coconut oil naturally contains a high concentration of medium-chain fatty acids [46]. Inconsistent with the present study, it was stated that plant-based burgers had higher medium-chain fatty acids than meat-based burgers [5].…”

“…The potential reasons for these health concerns are the presence of an excessive volume of saturated fatty acids, specifically palmitic and myristic acids, their deleterious effects, and the oxidation of polyunsaturated fatty acids and synthetic stabilizers, which are known as potential health hazards [4]. Consequently, a trend is developing worldwide to reduce the consumption of red meat in the daily diet [5]. As part of this trend, flexitarian consumers expect that consuming plant-based products will help them reduce the intake of saturated fats and cholesterol associated with meat consumption [6].…”

Meat Analogues in the Perspective of Recent Scientific Research: A Review

“…One example is leghaemoglobin, for which its properties are similar to haeme present in meat. It gives meat analogues a so-called “bloody” appearance [ 29 , 30 ].…”

“…An example of this is non-haem iron, the bioavailability of which is low compared to haem iron. All these factors should be taken into account by meat analogue manufacturers when developing new products [ 22 , 30 , 60 ].…”

“…In the study by Harnack et al [ 60 ], most of the plant-based ground meat analogs tested contained significantly lower levels of saturated fatty acids compared to ground beef. However, some products may contain similar or higher levels of saturated fatty acids, e.g., some plant-based burgers [ 25 , 30 ]. A key ingredient that results in higher saturated fatty acids in meat analogues is coconut fat and cocoa fat [ 10 , 30 ].…”