Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara

Abstract

We developed a vegetable alternative to meat patties using Aruncus dioicus var. kamtschaticus Hara (A. dioicus) and used it to generate basic data for the alternative meat market by comparing nutritional and microbiological components with commercially available vegetable and meat patties. Nutrient analysis, microbiological analysis, chromaticity, and texture analysis were performed on substitute meat patties (SMPs) with A. dioicus and commercially available vegetable and animal patties. Among sugars, the contents of fructose and maltose were respectively high in commercial meat patties (CMPs) and SMPs. SMPs were low in saturated and trans-fat, and high in ω-3 fatty acids. The contents (in descending order) of leucine > phenylalanine > threonine > isoleucine were high in SMPs and commercial vegetable patties (CVPs). Qualitative and quantitative findings of Escherichia coli (E. coli) and Staphylococcus aureus were all negative. Our SMPs had high lightness (L*), low redness (a*), and low yellowness (b*). The hardness, chewiness, and resilience of our SMPs were lower than those of other vegetable and animal patties. Considering our results, the method of manufacturing SMPs developed in the present study allows meat to be flavored without significant nutritional differences compared with commercially available CMPs. Our findings provide a base for studies on future meat alternatives.

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties

“…To evaluate the characteristics of plant-based patties supplemented with various polysaccharides, 14 formulations of patties were prepared based on the variety and concentrations of polysaccharides (Table 1): without polysaccharides (Control); κ-carrageenan 1% (Car-1); κ-carrageenan 2% (Car-2); locust bean gum 1% (LBG-1); locust bean gum 2% (LBG-2); arabic gum 1% (AG-1); arabic gum 2% (AG-2); gellan gum 1% (GeG-1); gellan gum 2% (GeG-2); guar gum 1% (GuG-1); guar gum 2% (GuG-2); xanthan gum 1% (XG-1); and xanthan gum 2% (XG-2). The ingredients in our formulation were selected based on previous studies [14,18,19]. To achieve the desired fundamental texture and taste of the plant-based patty, preliminary experiments such as color analyses, texture profile analyses (TPA), and sensory evaluations were conducted to determine the optimal concentrations of ingredients, such as TPP, methylcellulose, and various spices.…”