[논문]Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Bakhsh, Allah; Lee, Se-Jin; Lee, Eun-Yeong; Hwang, Young-Hwa; Joo, Seon-Tea

doi:10.5851/kosfa.2021.e50

[국내논문] Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork 원문보기

Food science of animal resources, v.41 no.6, 2021년, pp.983 - 996

Bakhsh, Allah (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Lee, Se-Jin (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Lee, Eun-Yeong (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University) , Joo, Seon-Tea (Division of Applied Life Science (BK21 Four), Gyeongsang National University)

Abstract ▼ AI-Helper

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L*), and redness (a*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.

주제어

표/그림 (8)

표 Table 1. Treatment and formulation of meat analog in relation to beef and pork
그림 Fig. 1. Flow diagram for manufacturing the meat analog.
표 Table 2. Proximate composition of meat analog in relation to beef and pork
표 Table 3. pH and color attributes of meat analog in relation to beef and pork
그림 Fig. 2. External and internal appearance of meat analog in relation to beef and pork.
표 Table 4. Water-holding capacity and tenderness related measurement of meat analog in relation to beef and pork
표 Table 5. Textural properties of meat analog in relation to beef and pork
그림 Fig. 3. Sensory properties of meat analog in relation to beef and pork. MA, meat analog.

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대상 데이터

Other ingredients, including molasses, yeast seasoning, umami seasoning, coconut oil, canola oil, garlic powder, and black pepper, were used as described in Table 1. Beef round steak and pork loin were obtained from regional supermarkets in Jinju, Korea.

데이터처리

All data were statistically analyzed using the one-way analysis of variance (ANOVA) procedure. Analysis of variance (factorial ANOVA) was carried out using SPSS version 23 (IBM, Armonk, NY, USA) except for sensory analysis a spider web chart has been adopted.
All data were statistically analyzed using the one-way analysis of variance (ANOVA) procedure. Analysis of variance (factorial ANOVA) was carried out using SPSS version 23 (IBM, Armonk, NY, USA) except for sensory analysis a spider web chart has been adopted. Complete randomized design was adopted for statistical analysis.
For multiple mean comparisons, a Tukey’s post hoc test was performed
The error terms used throughout this study are SE. Results are expressed as least square mean values of three independent replications, except for WBSF, for which the average of five measurements was obtained using repeated measurements. For multiple mean comparisons, a Tukey’s post hoc test was performed.

성능/효과

The outcomes current study stated that physiochemical characteristics of the MA showed higher indices in pH and lower values of lightness and redness. Additionally, the MA showed lower values in moisture, fat, and protein than either meat. Beef and pork, on the other hand, exhibited higher toughness and lower WHC as compared to the MA.
Additionally, the MA showed lower values in moisture, fat, and protein than either meat. Beef and pork, on the other hand, exhibited higher toughness and lower WHC as compared to the MA. Consequently, the textural properties of beef and pork had higher hardness, chewiness, and gumminess compared to the soy-based MA patties.
Beef and pork, on the other hand, exhibited higher toughness and lower WHC as compared to the MA. Consequently, the textural properties of beef and pork had higher hardness, chewiness, and gumminess compared to the soy-based MA patties. Therefore, in order to produce a quality MA closest to real beef and pork, further investigations of plant based-protein ingredients with combination of different types of TVPs are necessary.
The outcomes current study stated that physiochemical characteristics of the MA showed higher indices in pH and lower values of lightness and redness. Additionally, the MA showed lower values in moisture, fat, and protein than either meat.

후속연구

Consequently, the textural properties of beef and pork had higher hardness, chewiness, and gumminess compared to the soy-based MA patties. Therefore, in order to produce a quality MA closest to real beef and pork, further investigations of plant based-protein ingredients with combination of different types of TVPs are necessary.

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