Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung
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引用次数: 0

Abstract

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L*, CIE a*, and CIE b* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced "browning" after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.

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Abstract Image

Abstract Image

甜菜粉和焦糖色素在肉类模拟物烹饪前后牛肉颜色模拟中的水平优化。
本研究通过优化甜菜粉(BP)和焦糖色素(CC)的浓度水平来模拟肉类类似物烹饪前后的牛肉颜色。采用响应面法(RSM)的中心复合设计确定BP和CC的水平,并选择CIE L*、CIE a*和CIE b*作为RSM的响应。优化后的无肌红蛋白牛肉饼具有3个优化水平的BP和CC,生料时肉饼颜色与天然牛肉相同;而CIE L*、CIE a*、CIE b*与牛肉煮熟后有统计学差异(p
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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