Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Abstract

SummaryThe current study was designed to supersede the meat protein with pulse based proteins and to determine the suitability of the processing method for commercialization of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The pulse protein concentrates were subjected for physicochemical, morphological, GC‐MS and thermal analysis. The PPCs of green‐gram to horse‐gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the pulse protein concentrates exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td C°) 89.50 ± 2.57, and enthalpy (ΔH (J/g)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O‐H stretching wide bands for mutton deep fried meatballs (3321.22 cm‐1), plant‐based deep fried meatballs (3288.28 cm‐1) whereas, pulse protein concentrates in the region of (3275 cm‐1 to 3278 cm‐1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn, random coil of pulse protein concentrates were observed in the region of 1600 ‐1700 cm‐1. Amide N‐H bending (1400 – 1500 cm‐1) and the C‐O stretching bands (1000 – 1300 cm‐1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (color, texture, juiciness and overall acceptability), color properties (L* and b*) and textural properties such as hardness, adhesiveness, and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialization of meat substitutes, which will reduce the environmental impact and carbon footprint.

Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology

“…hardness, adhesiveness and cohesiveness. 50 Therefore, the broad spectrum of textural properties observed in this study underscores the pivotal role of texture in the development and marketing of plant-based meat alternatives. Future research endeavors should delve into the intricate relationship between texture and consumer preference in order to further fine-tune plant-based meat products to suit diverse markets and applications.…”