Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Abstract

Meat analogues are made from plant proteins using high‐moisture extrusion processing, to have the same textural and structural properties as meat. However, meat analogues exhibit very weak aroma and are almost tasteless, which has resulted in limited market success. Maillard‐reacted beef bone hydrolysate (MRP) provides important sensory aspects of heat‐treated food products, by contributing to their appearance, texture, flavor, and aroma. Therefore, MRP added at different concentrations with the plant proteins before extrusion may produce meat alternatives with high aroma and taste quality while maintaining fibrous structure. This study investigated the effects of MRP at different concentrations (0%, 10%, 20%, 30%, and 40% wet weight) with plant proteins on the physicochemical properties of extruded meat alternatives. The textural, microstructural, chemical, and sensory properties of meat alternatives were studied, where meat alternatives consisting of 40% MRP showed the lowest degree of texturization and observed with multiple segmented layers accompanied with some fibrous microstructure. Results from protein solubility analysis suggested that a large proportion of aggregated proteins was associated with hydrogen bonds. Although the key force in the formation of fibrous structure in meat alternatives was disulphide bonds. Meat alternatives containing 20% MRP obtained highest sensory scores for appearance, meaty aroma, meaty taste, and overall acceptability. Overall results showed that the addition of MRP to produce meat alternatives changed the textural, structural, and sensory properties significantly. Practical Application Maillard‐reacted beef bone hydrolysate added into meat analogues to form meat alternatives with high aroma and taste quality while maintaining fibrous structure. The work demonstrated an opportunity for greater returns to the meat industry and the potential of hybrid products with less meat content.

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

“…When the objective of the study is to test how different concentrations of a flavoring agent affect the sensory attributes of the final product, the sample without the added ingredient is used as a control, as opposed to using a full-meat product or a commercial meat substitute. Chiang et al [ 32 ] added Maillard-reacted beef bone hydrolysate (MRP) at four concentrations to a meat analog made with soy protein concentrate and wheat gluten to improve its sensory attributes. Beef-bone extract, a by-product of meat processing, can be used as a flavor-enhancing agent by undergoing enzymatic hydrolysis to increase the proportion of free amino acids, followed by Maillard reaction through addition of reducing sugars to produce heterocyclic compounds.…”

Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

“…High-temperature heat treatment of pork was a common method for cooking, which to a certain extent dissolved and degraded some flavors, and increased the chemical reaction speed of flavor formation (Romero, Paadilla, & Alvis, 2018). Studies have shown that suitable heat treatment could effectively eliminate the fishy and rusty smell of raw meat, and also enrich the flavor of the meat (Chiang, Hardacre, & Parker, 2020;Coroian, Mirean, Coroian, Rducu, & Marchi, 2020). Domínguez, G omez, Fonseca, and Lorenzo (2014) concluded that increasing the heat treatment temperature could increase the formation of volatile flavors.…”

Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog

“…Similarly, Cho and Ryu (2017a) reported that hardness, cohesiveness, springiness, and chewiness of meat analog decreased with increased tuna sawdust content. Chiang et al (2020) also reported that meat alternatives with 0% beef bone hydrolysate gave the highest hardness and chewiness. Therefore, the addition of animal protein could lead to poorer protein cross-linking that resulted in softer texture compared to 100% extruded plant meat analog.…”

“…By addition of animal protein to meat analog, the use of excessive seasoning, flavoring, and coloring can also be omitted (Cho & Ryu, 2017a). Chiang et al (2020) reported that addition of Maillard-reacted beef bone by-products enhanced the organoleptic properties of meat analog. Furthermore, edible insects contain soy-deficient essential fatty acids and essential amino acids such as methionine.…”

“…Chiang et al. ( 2020 ) reported that addition of Maillard‐reacted beef bone by‐products enhanced the organoleptic properties of meat analog.…”