Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

Abstract

Currently, many meat products are made with soy protein in order to improve their nutritional profile. This is an inconvenience for people allergic to soy, and therefore it is necessary to look for alternatives to this protein to improve their quality of life. In this study, changes in the physicochemical and nutritional properties of cooked turkey breast containing various sources of alternative proteins to soy proteins (pea, broad bean, lentil, Spirulina and Chlorella) were evaluated. Samples formulated with algae showed significant (p < 0.05) changes on physical parameters and chemical composition of cooked turkey breast. Color parameters were also affected by protein source, showing the highest L* values in samples prepared with Chlorella and Spirulina protein (56.13). On the other hand, a* values were lower in cooked turkey breasts containing algal proteins (−2.34 Chlorella and −1.08 Spirulina) compared to control (1.66). Regarding textural parameters, the cooked turkey breast samples prepared with Chlorella protein showed the lowest hardness values (16.89 N) compared to those elaborated with soy protein (36.95 N). The replacement of soy protein by the other algae and vegetable protein sources did not change the adhesiveness values, ranging between 0.56 and 0.75 N·s, for samples manufactured with Chlorella and soy protein, respectively. Amino acids profile was improved when complemented with Spirulina protein, presenting the highest levels of essential amino acids (6.20 g/100 g). In addition, the ratio between essential and non‐essential amino acids increased (from 0.96 to 1.03 for broad bean and Chlorella, respectively). Hence, this study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins. Practical applications This study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins.

Micro- and Macroalgae in Meat Products

“…The power of the hydrogen levels increased significantly by 0.15 and 0.10, respectively, when proteins of Spirulina and Chlorella were added to replace soy in cooked turkey breasts [35] and chicken roti (minced chicken meat wrapped in whole chicken breasts and cooked in the oven) [36]. Except for the study by Marti-Quijal et al [37], where the pH values significantly decreased, other studies [35,36,[38][39][40] that replaced soy with algal proteins generally resulted in a significant increase in pH values up to 0.16 (Table 2). ↑-the addition of extracts increased the value of the parameter; ↓-the addition of extracts decreased the value of the parameter; NSD-no significant difference.…”

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

“…Beside plant proteins, novel sources of proteins (algae and fungi-based) are finding their way as binder, filler, and flavoring ingredients in the formulation of meat analogues (Grahl et al 2018;Smetana et al 2015). Likewise, algae protein offers an alternative protein for those with a soy allergen, with the additional benefit of improving the amino acids profile (Marti-Quijal et al 2018). Meat analogues can be reformulated with mainly total algal biomass and other non-purified forms of proteins.…”

Influence of the addition of different origin sources of protein on meat products sensory acceptance

“…When the physicochemical properties of meat products supplemented with different protein sources (legumes and algae) changes in the color and texture parameters were observed beside modifications in the chemical composition. The green and blue‐green pigments of Chlorella and Spirulina caused a decrease in color parameters and hardness decreased in meat product where soy protein was replacement by vegetables or microalgae protein (Marti‐Quijal et al, , ; Parniakov et al, ; Thirumdas et al, ; Žugčić et al, ). Modifications in physicochemical parameters of food involve changes in their organoleptic properties and in their acceptance by consumers.…”