Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-12 DOI:10.1016/j.foodhyd.2025.111423

Yifan Zhang , Márton Király , Panyue Zhang , Rita Navarrete Codina , Pariya Behrouzi , Guido Sala , Elke Scholten , Markus Stieger

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Abstract

This study aimed to investigate juiciness perception of PBMA patties by exploring the relationships between physicochemical and sensory properties. Patties were designed to vary in water holding and release properties by controlling hydration level (water:TVP ratio 1:1, 1:3, 1:5) and particle size (particle surface area 0.2, 10, 20 mm²) of Textured Vegetable Protein (TVP). Increasing TVP hydration level increased water cooking loss, while fat cooking loss remained unchanged. Despite this, higher initial water content still led to a 30 % increase in water content and a 51 % decrease in stiffness of cooked patties. The elevated water content significantly enhanced serum release under compression, which strongly influenced juiciness and fattiness perception. Increasing TVP hydration level increased juiciness (+204 %) and fattiness (+71 %), but decreased hardness (−53 %) and crumbliness (−41 %) intensity. Increasing TVP particle size increased cutting work during blade cutting tests, yielding harder (+62 %) and chewier (+119 %) patties. Network analysis revealed that increased juiciness enhanced fattiness, savory and garlic flavor and decreased hardness intensity. These variations in sensory properties influenced liking, which was positively related to juiciness, chewiness and savory flavor, and negatively to beany flavor. We conclude that increasing TVP hydration level effectively alters patty composition and texture and enhances juiciness of PBMA patties, while varying TVP particle size primarily impacts patty texture without affecting composition. Juiciness of PBMA patties is driven by retained water after cooking, serum release under compression and stiffness. Enhanced juiciness not only boosts flavor perception but also drives consumer liking.

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通过改变水合水平和纹理植物蛋白的颗粒大小来提高肉类模拟肉饼的多汁性和风味感知

本研究旨在通过探索物理化学和感官特性之间的关系，研究 PBMA 肉饼的多汁感。通过控制质构植物蛋白（TVP）的水合水平（水与 TVP 的比例分别为 1:1、1:3、1:5）和颗粒大小（颗粒表面积分别为 0.2、10、20 平方毫米），设计了不同保水性和释放特性的肉饼。提高 TVP 水合水平会增加水蒸煮损失，而脂肪蒸煮损失保持不变。尽管如此，较高的初始含水量仍会导致熟饼的含水量增加 30%，硬度降低 51%。水分含量的增加会明显促进血清在压缩过程中的释放，这对多汁性和脂肪感有很大影响。提高 TVP 水合水平可增加多汁感（+204 %）和肥肉感（+71 %），但会降低硬度（-53 %）和脆度（-41 %）。在刀片切割试验中，增加 TVP 粒度会增加切割功，使肉饼更硬（+62 %）、更有嚼劲（+119 %）。网络分析显示，增加多汁性会提高脂肪含量、咸味和蒜味，并降低硬度强度。这些感官特性的变化影响了喜好度，喜好度与多汁性、咀嚼性和咸味呈正相关，而与豆腥味呈负相关。我们的结论是，提高 TVP 水合水平可有效改变肉饼的成分和质地，并提高 PBMA 肉饼的多汁性，而改变 TVP 颗粒大小主要影响肉饼质地，但不影响成分。PBMA 肉饼的多汁性主要受蒸煮后的水分保留、压缩时血清的释放和硬度的影响。增强多汁性不仅能提升风味感知，还能提高消费者的喜爱程度。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.