Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties

Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.

Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty

Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150 °C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 °C die temperature represented the highest water absorption capacity and integrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness, cohesiveness, chewiness, hardness, and cutting strength of TVP meatless burger patties were significantly lower than that commercial meat patty, while moisture retention and springiness of TVP meatless burger patties were higher (p < 0.05). Our results found that the texture of patty made with TVP at 50% moisture content and 130 °C die temperature was the most similarity to commercial meat patty.

Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% B. serrata, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, B. serrata, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.