Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

Alexeev, Andrey M.; Alexeeva, Tatyana; Enaleva, Larisa; Tupolskikh, T.I.; Shumskaia, N I

doi:10.1051/e3sconf/202017508004

Cited by 9 publications

(9 citation statements)

References 13 publications

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“…One of the major anticipated demands for this crop in the future is related to its high-protein content, leading to the potential for meat replacement products (Alexeev, Alexeeva, Enaleva, Tupolskikh, & Shumskaia, 2020). In addition to providing a valuable source of protein, mungbean also contains high levels of antioxidant and phenolic compounds (Ganesan & Xu, 2018;Hou et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Phenolic profiles and nutritional quality of four new mungbean lines grown in northern Australia

et al. 2020

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Four new lines of mungbean cultivated under northern Australian cropping conditions (19.8462 S, 147.2448 E) were characterised for yield, seed characteristics, nutritional contents, phytochemical profiles and phenolic acid contents. Their performance was compared to a commercially grown mungbean line (Jade-AU). The seed yield for three of the new lines (AVTMB 1, 3 and 4) was 14% higher compared to Jade-AU. However, the seed size of AVTMB 1 was also significantly smaller compared to the other lines and Jade-AU. in vitro sprouting acceptability scores ranged between 80% and 100%, with no significant difference between lines. Ash content was highest (4.26% w/w) for lines with smallest seed (e.g., AVTMB 1), while higher protein content was recorded for AVTMB 1 followed by AVTMB 4, AVTMB 3 and Jade-AU, and lowest in AVTMB 2. The seed coat colour of AVTMB 1 and 4 was significantly different (lighter green) than other lines and Jade-AU, whereas the flour colour did not vary significantly. Total polyphenolic content, antioxidant capacity and total monomeric anthocyanin content did not vary significantly between lines. Phenolic acid and flavonoid profiling by HPLC showed the predominant constituents to be vitexin (which averaged between 115 and 149 μg/g for different lines), isovitexin (132-174 μg/g) and catechin (94-105 μg/g). There were statistically significant differences between the mungbean lines for several individual phenolic acids, including p-hydroxybenzoic, vanillic, caffeic, sinapic, ferulic and cinnamic acids, as well as for the flavonoid glycoside vitexin. In most cases, with the highest concentrations of these compounds were found in AVTMB 4 or AVTMB 1. Several of these new mungbean lines show potential for commercial cropping in the drier, hotter regions of northern Australia due to their yield and seed quality performance.

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Section: Introductionmentioning

confidence: 99%

Phenolic profiles and nutritional quality of four new mungbean lines grown in northern Australia

et al. 2020

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“…(2019) found that including 20% and 30% texturised soy protein led to a notable decrease in overall acceptability compared to control meatballs. Other authors observed that adding soy and GMF created a distinct beany taste in meat products and decreased acceptance scores (Das et al ., 2008; Alexeev et al ., 2020). Yuliarti et al .…”

Section: Resultsmentioning

confidence: 99%

“…Despite its promising potential, only a few studies have explored the use of GMF as a meat substitute. Alexeev et al (2020) used GMF to replace minced beef in sausages, increasing protein content and improving moisture retention thanks to the water-binding capacity of GMF's carbohydrates. The product's flavour and taste remained largely unchanged when the substitution ratio was less than 15%.…”

Section: Introductionmentioning

confidence: 99%

Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability

Le,

Nguyen,

Hoang

2024

Int J of Food Sci Tech

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SummaryThe effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a possible way to reduce the meat content of sausages. Replacement ratios of 10%, 15%, 20%, and 25% were used and the proximate composition, amino acid profile, physicochemical properties (cooking yield and emulsion stability, instrumental texture, and colour), microstructure (by scanning electron microscopy), and overall liking of the sausage products were evaluated. The results showed that elevating the meat substitution ratio from 0% to 25% using GMF increased the protein, carbohydrate, and ash content by 1.14, 2.49, and 1.16 times, while reducing moisture and fat content by 1.16 and 1.2 times. Simultaneously, the total phenolic content (TPC) increased by 46%, accompanied by a 20% rise in antioxidant capacity. Incorporating GMF into the meat‐reduced sausages not only increased the amount of total amino acid and ratio of essential amino acid (EAA) but also enhanced their emulsion stability and cooking yield. The 10%–15% meat substitute samples had the closest colour and textural characteristics to the control and were accepted by the consumers.

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“…In the technology of meat semi-finished products with additives of plant and animal origin, which are proteincarbohydrate complexes, an important role is played by the water-binding capacity, moisture-retaining capacity and fat-retaining capacity of minced meat [17]. Table 2 presents the results of determining the WBC, MRC and FRC of the control and experimental samples of minced meat.…”

Section: Resultsmentioning

confidence: 99%

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

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Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

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Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

Cited by 9 publications

References 13 publications

Phenolic profiles and nutritional quality of four new mungbean lines grown in northern Australia

Phenolic profiles and nutritional quality of four new mungbean lines grown in northern Australia

Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

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