Meat is the preferred source of high quality protein with essential amino acids and provided essential fatty acids and vitamins. However, there is an increasing desire to replace meat due to the problems that the population growth caused insufficiency of meat, environmental problems, increasing vege...
Meat is the preferred source of high quality protein with essential amino acids and provided essential fatty acids and vitamins. However, there is an increasing desire to replace meat due to the problems that the population growth caused insufficiency of meat, environmental problems, increasing vegetarians who do not eat meat. Meat analogue is the food products made for replacing traditional meat and mimic the sensory characteristics and nutritional of traditional meat using nonmeat materials. Currently, the major products in meat analogue market are vegetable based meat analogue products like hamburger patties, sausages, and ham. However, existing meat analogue products lack sensory quality compared to traditional meat, and develop a processing technology for could improve them. Therefore, in this study, to evaluate the quality and nutritional characteristics of commercial meat analogue patties and to compare with traditional meat products.
Part I: This study was investigated the physicochemical properties and nutritional compositions of commercial meat analogue patties and traditional beef patties. Three types of commercial meat analogue patty (C, D, E) and two types of beef patty (A, B) were used to analyzed. As a result of proximate composition, moisture, protein, lipid, and ash contents were 46.97-58.89%, 19.43 -27.72%, 3.41-23.57%, 1.23-2.38%, respectively. The all meat analogue patties were significantly different in texture value. Also, beef patties had more abundant essential amino acids (EAA) than meat analogue patties. Particularly, meat analogue patties indicated deficiencies of lysine and methionine. Beef patties had higher saturated fatty acids and made up of long chain fatty acids. On the other hand, meat analogue patty made up of short chain, intermediate chain, long chain fatty acids. Dietary fiber was found only in meat analogue patties. The result showed that meat analogue patty could be like traditional beef patty at texture. Further researches about more similar mouth feel meat analogue patties and studies about allergies or digestive rate of meat analogue patty are needed.
Part II: Previous studies have identified differences in texture between vegetable patties and beef patties. Therefore, in this study, develop a processing technology for meat analouge patties to imitate the texture of beef patties, and investigated the physicochemical quality of the final products. Gluten, konjac, starch, xanthan gum, and fiber were used as binding agents to the meat analouge patties. First, when gluten, starch, and konjac were added individually, first, gluten increased the hardness, cohesiveness, gumminess, chewiness. second, Konjac increased the hardness, gumminess, and chewiness. finally, starch increased the hardness, springiness, cohesiveness, gumminess, and chewiness.
On the other hand, in a single addition of xanthan gum and fiber, xanthan gum reduced the hardness, springiness, cohesiveness, gumminess, and chewiness of meat analogue patties. Fiber reduced the hardness, cohesiveness, and gumminess. Based on these results, three treatments in which gluten, starch, and konjac were added to meat analogue patties were determined and used in the experiment. Treatments were decided T1 (3% gluten, 1% konjac, 2% starch), T2 (3% gluten, 3% konjac, 4% starch), T3 (6% gluten, 3% konjac, 2% starch). T1, T2, and T3 had significantly higher protein content and significantly lower fat content than beef patty. In addition, T1, T2 and T3 had significantly high value at water holding capacity. Also, as a result of sensory evaluation, T2 and T3 did not differ significantly in appearance, texture, juiciness, and overall preference, but showed low scores in flavor, and T2 (3% gluten, 3% konjac, 4% starch) and T3 (6% gluten, 3% konjac, 2% starch) is considered suitable for making meat analogue patties with a texture similar to beef patties.
Meat is the preferred source of high quality protein with essential amino acids and provided essential fatty acids and vitamins. However, there is an increasing desire to replace meat due to the problems that the population growth caused insufficiency of meat, environmental problems, increasing vegetarians who do not eat meat. Meat analogue is the food products made for replacing traditional meat and mimic the sensory characteristics and nutritional of traditional meat using nonmeat materials. Currently, the major products in meat analogue market are vegetable based meat analogue products like hamburger patties, sausages, and ham. However, existing meat analogue products lack sensory quality compared to traditional meat, and develop a processing technology for could improve them. Therefore, in this study, to evaluate the quality and nutritional characteristics of commercial meat analogue patties and to compare with traditional meat products.
Part I: This study was investigated the physicochemical properties and nutritional compositions of commercial meat analogue patties and traditional beef patties. Three types of commercial meat analogue patty (C, D, E) and two types of beef patty (A, B) were used to analyzed. As a result of proximate composition, moisture, protein, lipid, and ash contents were 46.97-58.89%, 19.43 -27.72%, 3.41-23.57%, 1.23-2.38%, respectively. The all meat analogue patties were significantly different in texture value. Also, beef patties had more abundant essential amino acids (EAA) than meat analogue patties. Particularly, meat analogue patties indicated deficiencies of lysine and methionine. Beef patties had higher saturated fatty acids and made up of long chain fatty acids. On the other hand, meat analogue patty made up of short chain, intermediate chain, long chain fatty acids. Dietary fiber was found only in meat analogue patties. The result showed that meat analogue patty could be like traditional beef patty at texture. Further researches about more similar mouth feel meat analogue patties and studies about allergies or digestive rate of meat analogue patty are needed.
Part II: Previous studies have identified differences in texture between vegetable patties and beef patties. Therefore, in this study, develop a processing technology for meat analouge patties to imitate the texture of beef patties, and investigated the physicochemical quality of the final products. Gluten, konjac, starch, xanthan gum, and fiber were used as binding agents to the meat analouge patties. First, when gluten, starch, and konjac were added individually, first, gluten increased the hardness, cohesiveness, gumminess, chewiness. second, Konjac increased the hardness, gumminess, and chewiness. finally, starch increased the hardness, springiness, cohesiveness, gumminess, and chewiness.
On the other hand, in a single addition of xanthan gum and fiber, xanthan gum reduced the hardness, springiness, cohesiveness, gumminess, and chewiness of meat analogue patties. Fiber reduced the hardness, cohesiveness, and gumminess. Based on these results, three treatments in which gluten, starch, and konjac were added to meat analogue patties were determined and used in the experiment. Treatments were decided T1 (3% gluten, 1% konjac, 2% starch), T2 (3% gluten, 3% konjac, 4% starch), T3 (6% gluten, 3% konjac, 2% starch). T1, T2, and T3 had significantly higher protein content and significantly lower fat content than beef patty. In addition, T1, T2 and T3 had significantly high value at water holding capacity. Also, as a result of sensory evaluation, T2 and T3 did not differ significantly in appearance, texture, juiciness, and overall preference, but showed low scores in flavor, and T2 (3% gluten, 3% konjac, 4% starch) and T3 (6% gluten, 3% konjac, 2% starch) is considered suitable for making meat analogue patties with a texture similar to beef patties.
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