Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat

Diaz, Jose Martin Ramos; Kantanen, Katja; Edelmann, J.M.; Jouppila, Kirsi; Sontag‐Strohm, Tuula; Piironen, Vieno

doi:10.1016/j.crfs.2022.04.010

Cited by 17 publications

(17 citation statements)

References 37 publications

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“…These parameters are mainly affected by the presence in the batter of oat flour that increases the luminosity L * and reduces the redness a * of the patties. Similar results, regarding the increase in lightness were found by Ramos‐Diaz et al , 6 in oat‐fiber‐enriched meat‐like patties.…”

Section: Resultssupporting

confidence: 88%

“…The mimicking of the meat structure in meat analogues has been partially solved by the use of high‐moisture extrusion treatments that structure the proteins hierarchically 4 . In addition, the formulation of meat‐like batters has been improved by the use of oat flours and other gelling agents 5,6 …”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, hybrid meat structure is a complex network that cannot be solved entirely by the use of texturized proteins. Therefore, other ingredients, like oat flour 6,13,14 may be used to improve the texture‐modified functionality of the hybrid products due to their water binding ability 15 …”

Section: Introductionmentioning

confidence: 99%

“…4 In addition, the formulation of meat-like batters has been improved by the use of oat flours and other gelling agents. 5,6 The presence of off-flavors in plant proteins, like the notes detected in pulses, is still a problem. 7 Off-flavors, like typical beany aromas of soy or pea-based products, can be translated to the final product, producing rejection by the consumers.…”

Section: Introductionmentioning

confidence: 99%

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Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

et al. 2023

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BACKGROUND Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off‐flavors present in these plant proteins often cause sensory rejection. The aim was to study the effect of a deodorization process of pea protein, for their use in hybrid meat batters at different percentages of substitution. RESULTS Hybrid patties with higher percentages of pea protein showed higher values of yellowness, pH, and water activity, whereas hardness was reduced. Soaking treatment with ethanol for deodorization of the texturized pea protein increased humidity and pH in all patties but reduced the textural properties (hardness, springiness, cohesiveness, and chewiness). The addition of oat flour improved the patty texture at higher percentages of pea protein, but in soaked deodorized patty formulations it affected volatile retention. Volatile compounds related to off‐flavors (aldehydes, alcohols, acid compounds, ketones, and pyrazines) appeared significantly increased as the pea percentage increased, although these were efficiently removed by the soaking deodorizing process applied. CONCLUSION Soaking of the texturized pea protein with ethanol is an effective strategy to reduce off‐flavors in hybrid meat patties. However, it produces changes in the textural characteristics by the solubilization of the proteins of the texturized pea, reducing the availability to form a network and affecting volatile retention. The formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

et al. 2023

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“…Work [14] states that reducing the loss of meat products during frying is possible by adding natural ingredients to the formulation. For example, oats, which are good for health and well mimic the mechanical and physicochemical characteristics of ground beef (BM); its use (fried cutlets and hamburger cutlets) have high organoleptic properties.…”

Section: A Model Of the Apparatus For Frying Chopped Semi-finished Me...mentioning

confidence: 99%

Development of apparatus for frying semi-finished meat cut

Zahorulko¹,

Zagorulko²,

Liashenko³

et al. 2022

EEJET

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A model of the apparatus for frying chopped semi-finished meat products has been designed, which is distinguished by the technique of heat supply by replacing metal-intensive and inertial heaters with inertia-free ones with a uniform distribution of the temperature field by a film resistive electric heater of radiative type. For condensing juice-containing vapors in functionally closed media, plate coil liquid coolers with Peltier elements are used. At the temperature of the heating surfaces of 180 °C, the cold side of the Peltier element provides a coolant temperature of up to 10 °C. The proposed solution could improve the competitiveness of the device, which is explained by the established technical and operational indicators. The improved device over 300 s provides a temperature in the center of a product of 90 °C, and on surface layers ‒ 130 °C, which characterizes the culinary readiness of meat products. When making samples conventionally, the surface layer warms up to 120 °C, and the central layer – to 72 °C, at the temperature of the contact surface of 160 °C over 180 s with crust formation. In addition, the difference between the opposite layers of the control sample is 85 °C, which confirms the uneven heating during frying in the conventional way, which is explained by the need to use auxiliary operations for turning the product. The heating time to operating temperature was reduced by 88.6 %, specific heat consumption was decreased by 43.0, and productivity by 14.8 %, with full culinary readiness of products, compared with the conventional device. The increase in the resource efficiency of the apparatus for frying meat products was confirmed, which is achieved by the implementation of the proposed design and hardware solutions to ensure the competitiveness of the apparatus that will make it possible to prepare original meat products

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Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

Kim,

Chin

2024

J Sci Food Agric

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BackgroundThis study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low‐fat model sausages (LFMSs).ResultsPork MPGs with 5 or 10 g kg−1 FBPI had higher cooking yield, gel strength, and viscosity compared with control. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Furthermore, adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg−1 FBPI were lower than those of control and showed similar results to those with 15 g kg−1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of control.ConclusionThe addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water‐holding capacity and textural properties.This article is protected by copyright. All rights reserved.

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Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat

Cited by 17 publications

References 37 publications

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

Development of apparatus for frying semi-finished meat cut

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

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