Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products

Abstract

Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production. This study focused on the comparison between the antioxidant capacities of selected types of meat products and those of their plant-based alternatives. The analogues of the following products were analyzed: minced meat, burger, steak, Hungarian sausages, Frankfurter sausages and salami. Total polyphenol contents and antioxidant capacities and sensory profiles of the products were determined. The highest polyphenol content (1.85 mg Gallic acid/g) and antioxidant capacity values (DPPH: 41.80% inhibition, CUPRAC: 9.21 Trolox mmol/kg, FRAP: 7.51 mmol/g, ABTS: 7.45% inhibition) were observed in the analogue samples of Hungarian sausages due to the oat flour presence in these products. The results indicated that antioxidant properties of meat analogue products (plant sources) were superior compared to conventional meat products (produced from animal sources). The sensorial attributes indicated no significant (p > 0.05) differences in taste (except the Frankfurter sausages). The novelty of the study can be seen in the fact that it confirmed that the sensory properties of meat analogue products can be close to those of traditional meat products.

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

“…For the preparation of the extracts of solid leaf samples, 0.1 g of the sample was weighed into dark test tubes, to which 20 mL of ethanol and water (1:1) was added, and this was extracted for 30 min in an ultrasound water bath and then filtrated. For the preparation of the extracts of liquid samples, 0.1 mL of sample was added instead of 0.1 g. This was followed by the same procedure as used in the case of a solid sample [ 13 ].…”

“…Before the measurement, 1980 μL of ABTS reaction solution was mixed with 20 μL of extract in 10 mL test tubes and left to react for 5 min in the dark. The absorbance was measured at a wavelength of 735 nm [ 13 ].…”

“…Prepared solutions were subsequently shaken and incubated in the dark for 30 min. After 30 min of incubation, the absorbance was measured at a wavelength of 517 nm [ 13 ].…”

“…To prepare a blank sample, 2 mL of Cooper’s solution, 2 mL of Neocuproin, 2 mL of buffer and 2.2 mL of solvent were pipetted into the test tube. The results are expressed as µmol of Trolox per gram of sample [ 13 ].…”

Geleneksel et üretimi ve tüketimine alternatif: Et analogları

“…Abdullah vd. [20] tarafından yürütülen bir çalışmada soyadan elde edilen kıyma, burger eti, biftek, sucuk, sosis ve salam ürünleri geleneksel et ürünleri ile duyusal açıdan kıyaslanmış ve soya et analoglarının duyusal açıdan geleneksel ete benzer özellik gösterdiği bildirilmiştir. Ancak soya protein ekstraktı, et analogları üretiminde ideal hammadde olarak yaygın kullanılsa da, alerjen potansiyeli taşıdığından popülerliğini yitirmektedir [8,21].…”