Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
Publiceringsår
2023
Upphovspersoner
Pöri, Pinja; Aisala, Heikki; Liu, Julia; Lille, Martina; Sozer, Nesli
Abstrakt
<p>Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce meat consumption and its environmental impact, and provide well-balanced nutritious food. This study focused on exploring the potential of creating hybrid meat products by high-moisture extrusion from a mixture of minced beef (with 7 or 17% fat) and two different commercial pea protein ingredients. Hybrid extrudates were successfully produced from a 1:1 mixture of beef and either pea protein isolate (PI) or milled texturised pea protein concentrate (TPC). Differences in the appearance, texture and sensory properties of the hybrid extrudates depended both on ingredient properties and extrusion processing parameters (especially temperature). Extrudates with beef and PI were softer and layered, while extrudates with beef and TPC were harder and had smaller fibres. The fat content of the beef did not significantly affect the textural properties of the extrudates. The extrudates with beef and TPC had a meat-like odour and umami taste, while extrudates with beef and PI had a dominant pea-like taste and odour.</p>
Visa merOrganisationer och upphovspersoner
Teknologiska forskningscentralen VTT Ab
Liu Julia
Publikationstyp
Publikationsform
Artikel
Moderpublikationens typ
Tidning
Artikelstyp
En originalartikel
Målgrupp
VetenskapligKollegialt utvärderad
Kollegialt utvärderadUKM:s publikationstyp
A1 Originalartikel i en vetenskaplig tidskriftPublikationskanalens uppgifter
Öppen tillgång
Öppen tillgänglighet i förläggarens tjänst
Ja
Öppen tillgång till publikationskanalen
Helt öppen publikationskanal
Licens för förläggarens version
CC BY
Parallellsparad
Nej
Övriga uppgifter
Vetenskapsområden
Jordbruksvetenskap
Nyckelord
[object Object],[object Object],[object Object],[object Object],[object Object]
Språk
engelska
Internationell sampublikation
Nej
Sampublikation med ett företag
Nej
DOI
10.1016/j.lwt.2022.114345
Publikationen ingår i undervisnings- och kulturministeriets datainsamling
Ja