2024
DOI: 10.1021/acs.jafc.3c08432
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Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

Mónica Flores,
Daniel Comes,
Amparo Gamero
et al.

Abstract: The potential use of texturized pea protein in meat analogues was investigated by comparing the effects of fermentation on pea and myofibrillar pork proteins in a model system including additives, microbial starters, and proteases. Model fermentation was controlled for 15 days by a pH decrease and microbial count and free amino acid increase. Besides, volatile production and sensory properties were evaluated at the end of fermentation. Protein type affected free amino acid generation and volatile profile. Mode… Show more

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