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Silva Barbosa Correia B, Drud-Heydary Nielsen S, Jorkowski J, Arildsen Jakobsen LM, Zacherl C, Bertram HC. Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations. Food Chem 2024; 445:138705. [PMID: 38359568 DOI: 10.1016/j.foodchem.2024.138705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/24/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
We are undergoing a food transformation with the introduction of plant-based meat analogues, but little is known about their chemical characteristics. This study aimed to elucidate the Maillard reactions in plant-based meat burger alternatives (PBMBA). For this purpose, NMR-based metabolomics and targeted MS analysis of Maillard and dehydroalanine pathway markers were conducted on six PBMBA prototypes with different proportions of high-moisture protein extrudates, low-moisture extrudates and pea protein on a commercial PBMBA and on a meat burger before and after cooking. Results revealed that higher levels of Maillard reaction markers were present in PBMBAs in the uncooked state, with lower levels formed during cooking compared with conventional meat. The metabolite profile disclosed that the distinct pattern of the Maillard reaction could be attributed to different substrate availability, but data also revealed that pre-processing of the plant protein affects the presence of Maillard reaction products in PBMBAs.
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Affiliation(s)
| | | | - Johanna Jorkowski
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany
| | | | - Christian Zacherl
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany
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Giezenaar C, Orr RE, Godfrey AJR, Maggs R, Foster M, Hort J. Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat. Food Res Int 2024; 188:114465. [PMID: 38823862 DOI: 10.1016/j.foodres.2024.114465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
Plant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the meat industry. Inferior sensory characteristics of PBMAs, compared to conventional meat products, remain a barrier for uptake of these products. This study aimed to profile a wide range of PBMAs for perceived similarity to meat, consumer liking, emotional response and sensory experience, and to determine consumer drivers of liking for this product category. Twenty-one PBMAs, spanning a broad range of product types (burger patties, sausages, meatball alternatives, chicken/beef pieces, bacon alternative, turkey roast alternative) and main protein ingredients (extruded plant proteins, tofu, or legumes/vegetables) representative of PBMAs available to Aotearoa New Zealand consumers, were tasted and evaluated by 140 Aotearoa New Zealand residents. Samples ranged widely in their perceived similarity to meat (median value range: 1.0-4.0 on a 5-point-scale) and overall liking ratings (mean ± SD, range: 35.1 ± 1.2--77.7 ± 17.4 on a 100-point hedonic scale). Overall liking ratings were driven mostly by liking for flavour, followed by texture, and less so by appearance. Sensorially, sample differentiation was mostly associated with variation in meat-related flavours and textures, or vegetable-related attributes. Notably meat flavour was the main driver of liking, and a very strong relationship (r = 0.92) was observed between perceived similarity to meat and overall sample liking ratings. Meat-like samples were also associated with positive emotional terms, whereas samples made from wholefoods were associated with negative emotional terms. Textural terms ('gluey/slimy', 'pasty/doughy') associated with wholefood products were also negative drivers for liking, and should be avoided in future PBMA products. In conclusion, the general population maintains a strong preference for PBMAs that are similar to meat, validating ongoing efforts to improve the meat-like properties of new and emerging products. PBMAs made from wholefoods require extensive product development to achieve consumer satisfaction across the category.
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Affiliation(s)
- Caroline Giezenaar
- Food Experience and Sensory Testing (Feast) Lab, School of Food and Advanced Technology, Massey University, Palmerston North 4410, New Zealand
| | - Rebekah E Orr
- Food Experience and Sensory Testing (Feast) Lab, School of Food and Advanced Technology, Massey University, Palmerston North 4410, New Zealand
| | - A Jonathan R Godfrey
- Statistics Group, School of Mathematical and Computational Sciences, Massey University, Palmerston North, New Zealand
| | - Robyn Maggs
- Food Experience and Sensory Testing (Feast) Lab, School of Food and Advanced Technology, Massey University, Palmerston North 4410, New Zealand
| | - Meika Foster
- Edible Research Limited, Ohoka 7475, New Zealand
| | - Joanne Hort
- Food Experience and Sensory Testing (Feast) Lab, School of Food and Advanced Technology, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand.
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Xie Y, Cai L, Zhou G, Li C. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Res Int 2024; 187:114460. [PMID: 38763688 DOI: 10.1016/j.foodres.2024.114460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.
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Affiliation(s)
- Yunting Xie
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Linlin Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Talens C, Lago M, Illanes E, Baranda A, Ibargüen M, Santa Cruz E. Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs" in tomato sauce. OPEN RESEARCH EUROPE 2024; 2:145. [PMID: 38434196 PMCID: PMC10907879 DOI: 10.12688/openreseurope.15360.3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 02/09/2024] [Indexed: 03/05/2024]
Abstract
Background Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based ingredients, will be tested. The objective of this study was to develop the lexicon needed to objectively assess the sensory profile of this product. Methods Eight judges were recruited and trained. Thirteen 1-hour sessions took place over three months. The steps followed were the selection of commercial reference, generation of descriptors, training of the panel, validation of the trained panel and product characterisation. The judges chose one commercial reference (using simple hedonic evaluation) to serve as a reference. The accepted intensity scale for the generated descriptors was from 0 (low intensity) to 9 (very intense). To test the first versions of the game, food product developers involved in the project, acted as participants, and used a mix of lentils, quinoa, and oats to enhance the commercial version. R-project software was used to analyse the performance of the panel and the sensory profiles. Results A glossary with 14 descriptors was generated. The discriminatory capacity of the panel was confirmed by examining the significance of the product effect (p < 0.05). The product-judge interaction was not significant (p > 0.05) for most of the evaluated attributes, indicating a good degree of panel agreement. Overall, the panel was considered reproducible after 9 sessions. Although the appearance, firmness, fragility and chewiness were considered similar to the reference, juiciness and taste (understood as meaty flavour) of the new product were deemed improved. Conclusions According to the panel, two of the most appreciated attributes associated with meat analogues, juiciness and taste, were improved compared to the commercial reference. Therefore, the first approach for further development of the contest/game was validated.
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Affiliation(s)
- Clara Talens
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain
| | - Maider Lago
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain
| | - Eder Illanes
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain
| | - Ana Baranda
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain
| | - Mónica Ibargüen
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain
| | - Elena Santa Cruz
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain
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Ren A, Zhang Y, Bian Y, Liu YJ, Zhang YX, Ren CJ, Zhou Y, Zhang T, Feng XS. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods. Food Chem 2024; 430:137086. [PMID: 37566982 DOI: 10.1016/j.foodchem.2023.137086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 07/30/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023]
Abstract
Pyrazines are a class of active aromatic substances existing in various foods. The accumulation of pyrazines has an impact on flavor and quality of food products. This review encompasses the formation mechanisms and control strategies of pyrazines via Maillard reaction (MR), including the new reactants and emerging techniques. Pyrazines characteristics are better understood through the developed sample pretreatments and detection methods. Herein, an in-depth review of pretreatments and analysis methods since 2010 is presented to explore the simple, fast, green, and effective strategies. Sample preparation methods include liquid phase extraction, solid phase extraction, supercritical fluid extraction, and microextraction methods such as liquid phase microextraction, and solid phase microextraction, etc. Detections are made by chromatographic methods, and sensors, etc. Advantages and limitations are discussed and compared for providing insights to further studies.
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Affiliation(s)
- Ai Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Ya-Jie Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yi-Xin Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Chen-Jie Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Ting Zhang
- Department of Thyroid Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Ongkowijoyo P, Peterson DG. Identification of compounds contributing to umami taste of pea protein isolate. Food Chem 2023; 429:136863. [PMID: 37490820 DOI: 10.1016/j.foodchem.2023.136863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 06/26/2023] [Accepted: 07/10/2023] [Indexed: 07/27/2023]
Abstract
The umami taste of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami perception of pea protein isolate (PPI) were investigated. Sensory-guided prep-liquid chromatography fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG), however, it was reported at a subthreshold concentration. Two umami enhancing compounds 5'-adenosine monophosphate (AMP) and 5'-uridine monophosphate (UMP) were subsequently identified after the LC fractions were re-evaluated with MSG. Sensory recombination studies, utilizing the aqueous PPI solution as the base, confirmed AMP and UMP were umami enhancers of MSG and contributed approximately 81% of the perceived umami intensity. However UMP was only reported to enhance umami perception in combination with AMP (not individually) indicating synergistic interactions were observed between the two enhancer compounds. Therefore the presence of all three compounds are important for umami perception and provide an improved basis to tailor the flavor profile in PPI products.
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Affiliation(s)
- Paulina Ongkowijoyo
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
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Andrade VL, Ribeiro I, dos Santos APM, Aschner M, Mateus ML. Metals in Cow Milk and Soy Beverages: Is There a Concern? TOXICS 2023; 11:1013. [PMID: 38133414 PMCID: PMC10747271 DOI: 10.3390/toxics11121013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/05/2023] [Accepted: 12/09/2023] [Indexed: 12/23/2023]
Abstract
Nowadays, there is an increased consumption of plant-based protein beverages like soy beverages (SBs) as substitutes for cow milk (CM). Both accumulate toxic metals like lead (Pb), cadmium (Cd), and manganese (Mn), which, although essential, are neurotoxic at high levels. Metals can also perturb the normal development of children. This work aimed to evaluate these metal concentrations in CM and SB purchased on the Portuguese market. After validation of the method, linearity of calibration curves, work range, detection and quantification limits, and selectivity, metals were determined in 14 CM and 14 SB brands using atomic absorption spectrometry. The values were compared between CM and SB and with permissible limit values. Soy beverages had significantly (p < 0.05) higher concentrations of Cd (5.6 ± 4.2 µg/L) and Mn (117.4 ± 30.3) µg/L) than CM (2.15 ± 1.84 µg/L and 5.93 ± 1.21 µg/L, respectively); the Pb concentrations in CM (19.3 ± 12.1 µg/L) were not significantly (p > 0.05) higher than in SB (13.4 ± 9.6 µg/L). These values were similar to other studies and close to but under permissible limit values. Nevertheless, due to the toxicity and bioaccumulation of metals, the fact that these foods are routinely ingested by all ages, mainly children, and represent key ingredients in many processed foods, including baby foods, we suggest strict surveying of metal levels in CM and SBs.
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Affiliation(s)
- Vanda Lopes Andrade
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
- Life Quality Research Centre (CIEQV), IPSantarem/IPLeiria, 2040-413 Rio Maior, Portugal
| | - Iolanda Ribeiro
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
- Faculty of Sciences, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - A. P. Marreilha dos Santos
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
| | - Michael Aschner
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Forchheimer Building, Room 209, Bronx, NY 10461, USA;
| | - Maria Luisa Mateus
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
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Wang H, Meng L, Mi L. Effects of Leymus chinensis hay and alfalfa hay on growth performance, rumen microbiota, and untargeted metabolomics of meat in lambs. Front Vet Sci 2023; 10:1256903. [PMID: 38033638 PMCID: PMC10687458 DOI: 10.3389/fvets.2023.1256903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 10/24/2023] [Indexed: 12/02/2023] Open
Abstract
Objective The objective of this study was to compare the effects of Leymus chinensis hay and alfalfa hay as the roughage on the rumen bacterial and the meat metabolomics in lambs. Methods Fourteen male lambs were randomly assigned to two dietary treatments (one group was fed with concentrate and Leymus chinensis hay; another was fed with concentrate and alfalfa hay) with seven replicates per treatment. The feeding experiment lasted for 60 days. Lambs were slaughtered at the end of the feeding experiment. Growth performance, carcass performance, and weights of various viscera were determined. The longissimus dorsi and rumen contents were collected for untargeted metabolomics and 16S rDNA amplicon sequencing analysis, respectively. Results The lambs fed with alfalfa hay showed a significantly increased in average daily gain, carcass weight, dressing percentage, loin-eye area, and kidney weight. Feeding Leymus chinensis hay and alfalfa hay diets resulted in different meat metabolite deposition and rumen bacterial communities in the lambs. The relative abundance of phyla Fibrobacteres, Bacteroidetes, and Spirochaetes were greater in the Leymus Chinensis hay group, while, the relative abundance of Firmicutes, Proteobacteria, Fusobacteria, and Verrucomicrobia were greater in the alfalfa hay group. Based on untargeted metabolomics, the main altered metabolic pathways included alanine, aspartate and glutamate metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, nitrogen metabolism, and tyrosine metabolism. Several bacteria genera including BF31, Alistipes, Faecalibacterium, Eggerthella, and Anaeroplasma were significantly correlated with growth performance and meat metabolites. Conclusion Alfalfa hay improved growth performance and carcass characteristics in lambs. Leymus chinensis hay and alfalfa hay caused different meat metabolite deposition by modifying the rumen bacterial community. These findings will be beneficial to future forage utilization for sheep growth, carcass performance, and meat quality improvement.
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Affiliation(s)
| | | | - Lan Mi
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Key Laboratory of Forage and Endemic Crop Biotechnology, Ministry of Education, School of Life Sciences, Inner Mongolia University, Hohhot, China
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Jeong J, Jeon S, Lee J, Lee MY, Lee KH, Song CK, Choi MJ. The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts. Foods 2023; 12:3463. [PMID: 37761172 PMCID: PMC10529446 DOI: 10.3390/foods12183463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/13/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.
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Affiliation(s)
- Jaehyun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Seungtak Jeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Jiseon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Mi-Yeon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Kwang-Hee Lee
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Chi-Kwang Song
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
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Stöppelmann F, Chan LF, Liang J, Greiß M, Lehnert AS, Pfaff C, Langenberg T, Zhu L, Zhang Y. Generation of Meaty Aroma from Onion ( Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13054-13065. [PMID: 37619532 DOI: 10.1021/acs.jafc.3c03153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/26/2023]
Abstract
One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from Allium substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. Polyporus umbellatus-mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters. Using multisolvent and solvent-free aroma extractions coupled with gas chromatography-mass spectrometry-olfactometry, 5 odorants with high assigned flavor dilution (FD) factors (≥ 256) were identified in the fermented sample that have been reported in the literature as important aroma compounds of meat products: methyl palmitate, bis(2-methyl-furyl) disulfide, (E,E)-2,4-decadienal, γ-nonalactone, and eugenol. Using selected ion monitoring, the presence of bis(2-methyl-furyl) disulfide (meaty, savory, FD 256) after fermentation was confirmed. It was proposed that P. umbellatus enzymatically forms bis(2-methyl-furyl) disulfide from intermediates derived from the thermal degradation of thiamine.
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Affiliation(s)
- Felix Stöppelmann
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Lap Fei Chan
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Jiaqi Liang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Marit Greiß
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | | | | | - Thomas Langenberg
- GERSTEL GmbH & Co. KG, Eberhard-Gerstel-Platz 1, 45473 Mühlheim an der Ruhr, Germany
| | - Lin Zhu
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
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Hernandez MS, Woerner DR, Brooks JC, Legako JF. Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef. Molecules 2023; 28:molecules28073151. [PMID: 37049914 PMCID: PMC10096055 DOI: 10.3390/molecules28073151] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands.
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Affiliation(s)
| | - Dale R. Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J. Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Jerrad F. Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
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Zhang K, Zang M, Wang S, Zhang Z, Li D, Li X. Development of meat analogs: Focus on the current status and challenges of regulatory legislation. Compr Rev Food Sci Food Saf 2023; 22:1006-1029. [PMID: 36582054 DOI: 10.1111/1541-4337.13098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/27/2022] [Accepted: 12/03/2022] [Indexed: 12/31/2022]
Abstract
Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas emissions, and zoonotic diseases, has affected the sustainable supply of meat protein. The technological development and commercialization of meat analogs derived from plant and microbial proteins provide a strategy for solving the abovementioned problems. However, before these innovative foods are marketed, they should comply with regulations and standards to ensure food safety and consumer rights. This review briefly summarizes the global development status and challenges of plant- and fungi-based meat analog products. It focuses on the current status, characteristics, and disputes in the regulations and standards worldwide for plant- and fungi-based meat analogs and proposes suggestions for perfecting the regulatory system from the perspective of ensuring safety and supporting innovation. Although plant- and fungi-based meat analogs have had a history of safe usage as foods for a certain period around the world, the nomenclature and product standards are uncertain, which affects product innovation and global sales. Regulatory authorities should promptly formulate and revise regulations or standards to clarify the naming of meat analogs and product standards, especially the use of animal-derived ingredients and limits of nutrients (e.g., protein, fat, vitamins, and minerals) to continuously introduce start-up products to the market.
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Affiliation(s)
- Kaihua Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Mingwu Zang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Shouwei Wang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Zheqi Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Dan Li
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Xiaoman Li
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
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13
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Ong AKS, Prasetyo YT, Esteller AJD, Bruno JE, Lagorza KCO, Oli LET, Chuenyindee T, Thana K, Persada SF, Nadlifatin R. Consumer preference analysis on the attributes of samgyeopsal Korean cuisine and its market segmentation: Integrating conjoint analysis and K-means clustering. PLoS One 2023; 18:e0281948. [PMID: 36795718 PMCID: PMC9934332 DOI: 10.1371/journal.pone.0281948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Accepted: 02/05/2023] [Indexed: 02/17/2023] Open
Abstract
Samgyeopsal is a popular Korean grilled dish with increasing recognition in the Philippines as a result of the Hallyu. The aim of this study was to analyze the preferability of Samgyeopsal attributes which includes the main entree, cheese inclusion, cooking style, price, brand, and drinks using Conjoint Analysis and market segmentation using k-means clustering. A total of 1018 responses were collected online through social media platforms by utilizing a convenience sampling approach. The results showed that the main entrée (46.314%) was found to be the most important attribute, followed by cheese (33.087%), price (9.361%), drinks (6.603%), and style (3.349%). In addition, k-means clustering identified 3 different market segments: high-value, core, and low-value consumers. Furthermore, this study formulated a marketing strategy that focused on enhancing the choice of meat, cheese, and price based on these 3 market segments. This study has significant implications for enhancing Samgyeopsal chain businesses and helping entrepreneurs with consumer preference on Samgyeopsal attributes. Finally, conjoint analysis with k-means clustering can be utilized and extended for evaluating food preferences worldwide.
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Affiliation(s)
- Ardvin Kester S. Ong
- School of Industrial Engineering and Engineering Management, Mapúa University, Intramuros, Manila, Philippines
| | - Yogi Tri Prasetyo
- School of Industrial Engineering and Engineering Management, Mapúa University, Intramuros, Manila, Philippines
- International Bachelor Program in Engineering, Yuan Ze University, Chung-Li, Taiwan
- Department of Industrial Engineering and Management, Yuan Ze University, Chung-Li, Taiwan
- * E-mail:
| | | | - Jarod E. Bruno
- Young Innovators Research Center, Mapúa University, Intramuros, Manila, Philippines
| | | | - Lance Edward T. Oli
- Young Innovators Research Center, Mapúa University, Intramuros, Manila, Philippines
| | - Thanatorn Chuenyindee
- Department of Industrial Engineering and Aviation Management, Navaminda Kasatriyadhiraj Royal Air Force Academy, Bangkok, Thailand
| | - Kriengkrai Thana
- Department of Industrial Engineering and Aviation Management, Navaminda Kasatriyadhiraj Royal Air Force Academy, Bangkok, Thailand
| | - Satria Fadil Persada
- Entrepreneurship Department, BINUS Business School Undergraduate Program, Bina Nusantara University, Malang, Indonesia
| | - Reny Nadlifatin
- Department of Information Systems, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya, Indonesia
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14
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LU J, CHENG JH, XU Y, CHEN Y, QIAN K, ZHANG Y. Effect of germination on nutritional quality of soybean. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.008323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
- Jinting LU
- Institute of Agricultural Products Processing, China
| | | | - Yayuan XU
- Institute of Agricultural Products Processing, China
| | - Yujie CHEN
- Institute of Agricultural Products Processing, China
| | - Kun QIAN
- Institute of Agricultural Products Processing, China
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15
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Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends. Foods 2022; 11:foods11233770. [PMID: 36496577 PMCID: PMC9739557 DOI: 10.3390/foods11233770] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/14/2022] [Accepted: 11/17/2022] [Indexed: 11/24/2022] Open
Abstract
Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues. To achieve this goal, it is important to understand the dietary habits and demands of consumers. This review was designed with a focus on PBM alternatives, dietary shifts during the COVID-19 pandemic, the drivers of consumers' perceptions in various countries, and the measures that can promote the shift towards PBM. The PBM market is predicted to grow with rising awareness, familiarity, and knowledge in the coming years. Companies must focus on the categories of anticipated benefits to aid consumers in making the switch to a diet higher in PBM alternatives if they want to win over the target market.
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16
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Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09. Foods 2022; 11:foods11172674. [PMID: 36076859 PMCID: PMC9455604 DOI: 10.3390/foods11172674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/25/2022] [Accepted: 08/27/2022] [Indexed: 11/17/2022] Open
Abstract
Natto is a high-value fermented soybean produced by B. subtilis. However, B. subtilis produces a pungent amine odor. This study compared the volatile organic compounds (VOCs), free amino acids (FAAs) and biogenic amines (BAs), nattokinase (NK) of natto made by two-strain fermentation with Bifidobacterium animalis BZ25 and Bacillus subtilis GUTU09 (NMBB) and that of natto made by single-strain fermentation with Bacillus subtilis GUTU09 (NMB). Compared with NMB, volatile amine substances disappeared, ketones and aldehydes of NMBB were reduced, and alcohols increased. Besides that, the taste activity value of other bitter amino acids was lowered, and BA content was decreased from 255.88 mg/kg to 238.35 mg/kg but increased NK activity from 143.89 FU/g to 151.05 FU/g. Correlation analysis showed that the addition of BZ25 reduced the correlation between GUTU09 and BAs from 0.878 to 0.808, and pH was changed from a positive correlation to a negative one. All these results showed that the quality of natto was improved by two-strain co-fermentation, which laid a foundation for its potential industrial application.
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17
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Ettinger L, Falkeisen A, Knowles S, Gorman M, Barker S, Moss R, McSweeney MB. Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken. Foods 2022; 11:foods11152271. [PMID: 35954038 PMCID: PMC9367704 DOI: 10.3390/foods11152271] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/24/2022] [Accepted: 07/25/2022] [Indexed: 02/01/2023] Open
Abstract
The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.
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Zioga E, Tøstesen M, Kjærulf Madsen S, Shetty R, Bang-Berthelsen CH. Bringing plant-based Cli-meat closer to original meat experience: insights in flavor. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100138] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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Zou Y, Yu X, Zheng Q, Ye Z, Wei T, Guo L, Lin J. Effect of beating process on the physicochemical and textural properties of meat analogs prepared with Cordyceps militaris fruiting body. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In the present work, Cordyceps militaris fruiting body was used as protein and natural fibrous structure source to prepare animal free patty. The effects of beating process on the structural and textural properties of patty were also evaluated. The results found that C. militaris fruiting body based patty prepared with beating process, showed bright yellow in color, with a uniform and smooth surface, and without obvious crack, before and after cooking. The beating process disrupted the connective tissues in fruiting bodies, let more protein dissolve, and left the un-soluble fiber structure. This helped to form a fibrous structure and good gel matrix in patty, which mainly contributed to the high hardness, chewiness, adhesiveness, and sensory score. Such C. militaris fruiting body based patties also had a good nutritional quality with high protein and essential amino acid content, as well as a special nutrient of cordycepin.
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Affiliation(s)
- Yuan Zou
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Microecological Engineering Research Center , Guangzhou 510642 , China
| | - Xiaoying Yu
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Microecological Engineering Research Center , Guangzhou 510642 , China
| | - Qianwang Zheng
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Microecological Engineering Research Center , Guangzhou 510642 , China
| | - Zhiwei Ye
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Microecological Engineering Research Center , Guangzhou 510642 , China
| | - Tao Wei
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Microecological Engineering Research Center , Guangzhou 510642 , China
| | - Liqiong Guo
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Microecological Engineering Research Center , Guangzhou 510642 , China
| | - Junfang Lin
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Guangdong Microecological Engineering Research Center , Guangzhou 510642 , China
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Abstract
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.
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