Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

Abstract

The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

“…Texture analysis of cooked sausage sample was carried out using circular platen probe P/75 mm diameter equipped with 30 kg load—Texture analyzer (Stable microsystem Texture Analyzer HD Plus model, England) as followed by Grasso et al. (2019). The sample was compressed twice for 1 mm and determined for its hardness, adhesiveness, resilience, cohesion, gumminess, springiness, and chewiness.…”

“…Breadfruit chicken patties have higher sensory significance than jackfruit chicken patties Kamani et al (2019). made sausage with partial and complete replacement of meat with plant-proteins like soy and wheat which received high acceptance and had a good texture Grasso et al (2019). combined yeast and found that meatballs with 15% textured soy protein added had the best overall flavor and acceptance.…”

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

“…These findings reveal that maintaining a high sodium level in meat analogs is important for consumer acceptance in terms of flavor, although this may lower the nutritional quality of the final product. In another study, Grasso et al [ 37 ] developed four types of hybrid meatballs by substituting 15% and 30% of beef with TSP in duplicates, with or without nutritional yeast, which was used as a flavor enhancer for its strong umami flavor. Sixty participants evaluated the four samples and an all-beef control by assessing degree of liking on a 9-point scale in terms of flavor, texture, and overall acceptance.…”

Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?

“…Hybrid meat products could open new business opportunities for the food industry [11], and indeed very recently, hybrid meat products have started appearing in the UK market [12]. The meat industry might be answering the growing flexitarian consumer needs, but the launch of hybrid meat products might also be representing a moment for change and an attempt from meat manufacturers to gain additional market share over new popular plant-based alternative protein sources [8].…”

“…Several research articles have shown that although challenging, it is technologically feasible to manufacture hybrid meat products such as burgers, meatballs and sausages with acceptable sensory quality [10,11,18,19]. However, consumer attitudes towards hybrid meat products have been investigated in a limited number of studies [8].…”