The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

Abstract

This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.

Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color

“…In the current study, PA, PB, and FB treatments displayed descending trends in cooking loss when the inclusion level increased. Our findings are also consistent with Zhu et al (2022) , who reported that adding 0-9% pea protein isolate resulted in a gradual reduction in cooking loss in duck meat batters, and Vaisey et al (1975) , reporting that incorporating 10% of faba bean protein concentrate lowered cooking loss by about 50% in ground beef patties. The two pea proteins studied here exhibited the lowest cooking loss across all inclusion levels.…”

“…Previously, different types of pulse flours (typically 30% protein content) have been investigated for use in meat patties and sausages ( Dzudie et al, 2002 ; Akwetey et al, 2012 ; Baugreet et al, 2016 ; Argel et al, 2020 , 2022 ; Chandler and McSweeney, 2022 ). In recent years, the promising functionalities of high-protein (70–90% protein content) meat extenders derived from pea and rice proteins have drawn great interest from researchers ( Shoaib et al, 2018 ; Broucke et al, 2022 ; Revilla et al, 2022 ; Santos et al, 2022 ; Shen et al, 2022 ; Zhu et al, 2022 ). Nevertheless, few studies have investigated the interactions between plant and meat proteins within a lean meat system or investigated the optimal non-soy plant protein for the formulation of hybrid meat products.…”

Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins

“…The gel strength of DPM samples was determined according Zhu et al [ 36 ] using a texture analyzer (TA-XT plus Plaser, Stable Micro Systems, Surrey, United Kingdom). Measurement conditions: P/0.5R probe with a pre-measurement speed of 1 mm/s, a measurement speed of 0.5 mm/s, a post-measurement speed of 10 mm/s, compression mode, and a depth distance of 5 mm.…”

Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems

“…The strength of the DMPs gel was determined based on the method reported by Zhu et al ( 18 ) using a texture analyzer (TA-XT plus Plaser, Stable Micro Systems, Godalming, UK) with a p/5 probe. The samples were subjected to a double compression cycle at a probe depth of 5 mm, pre-test rate of 0.5 mm/s, test rate of 0.5 mm/s, and post-test rate of 0.5 mm/s.…”