Evaluation of Rheological and Sensory Characteristics of Plant-Based
                    Meat Analog with Comparison to Beef and Pork

Bakhsh, Allah; Lee, Se-Jin; Lee, Eun-Yeong; Hwang, Young-Hwa; Joo, Seon-Tea

doi:10.5851/kosfa.2021.e50

Cited by 46 publications

(30 citation statements)

References 30 publications

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“…Furthermore, our previous study also confirms our current findings, with the hardness, chewiness, and gumminess of the control being significantly higher compared to the C-TVP and T-ISP of meat analog patties, respectively [14]. The beef patty control exhibited greater hardness and a firmer texture due to muscle protein denaturation in the meat system [37]. The shrinkage and percentage of the thickness of the beef patties made with TVP were significantly reduced (p < 0.05) as the level of TVP increased from 10 to 40%.…”

Section: Mechanical Propertiessupporting

confidence: 88%

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

Bakhsh

Lee

et al. 2021

Foods

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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.

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Section: Mechanical Propertiessupporting

confidence: 88%

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

Bakhsh

Lee

et al. 2021

Foods

Self Cite

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“…Bakhsh et al [ 41 ] recently revealed that TVP, when used as a major ingredient in hamburgers, had characteristics comparable to those of hamburgers made from beef and pork. However, it was noted in his other study that the surface of the patties that were made from TVP and texturized SPI both had a granular look, which is a downside of employing those two ingredients [ 68 ]. While using chickpea flour and TVP, Sharima-Abdullah et al [ 107 ] produced an imitation of chicken nuggets, which was stated to be a promising product.…”

Section: Resultsmentioning

confidence: 99%

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Zahari

Östbring

Purhagen

et al. 2022

Foods

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This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein–protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient.

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“…One of the most challenging sensory qualities to simulate is the ‘real meat’ texture. This is attributed to the characteristics of whole muscle tissue consisting of muscle fibres, connective tissue and adipose tissues, which are organised into complex ordered structures [ 17,18 ] . Appearance including colour, as well as aroma and flavour are also quite difficult to mimic.…”

Section: Sensory Properties and Challenges For Product Developersmentioning

confidence: 99%

“…One of the main barriers to consumers enjoying sustainable foods is the inferior sensory quality compared to animal‐based products [ 16,17 ] . This is due to differences in the macro composition, i.e.…”

Section: Sensory Properties and Challenges For Product Developersmentioning

confidence: 99%

Overcoming barriers to sustainable, healthy diets

2022

Food Sci and Tech

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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Abstract: Ethics approval (IRB/IACUC) (This field may be published.) This manuscript does not require IRB/IACUC approval because there are no human and animal participants.

Cited by 46 publications

References 30 publications

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

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

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Overcoming barriers to sustainable, healthy diets

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