杂交肉制品:用胡柚(Artocarpus heterophyllus)肉和竹笋(Bambusa polymorpha)作为肉替代品生产的牛肉乳液的物理化学和微观结构特性

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Ng Bee Chi, Abu Bakar Asyrul-Izhar, Muhamad Shirwan Abdullah Sani, Mohammad Rashedi Ismail-Fitry
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引用次数: 0

摘要

摘要考虑到当前市场趋势强调部分减少动物蛋白含量,杂交肉制品是在传统肉类配方中加入植物蛋白的一种有益方法。本研究旨在评估在牛肉乳液中使用不同比例的牛肉(BM)、菠萝肉(JF)和竹笋(BS)作为肉类替代品的效果。研究人员研制了含 100% 牛肉(对照组)、(A) 50% JF + 50% BM、(B) 50% BS + 50% BM、(C) 50% BM + 25% JF + 25% BS、(D) 100% JF 和 (E) 100% BS 的乳液。制备了六种配方的肉乳液样品,并对其物理化学和微观结构特性进行了分析。在肉类乳液中添加 JF 和 BS 会使乳液的稳定性更稳定。不同样品的 WHC 值和 pH 值无明显差异(P > 0.05)。不同比例的 JF 和 BS 样品的水分含量和粗纤维含量明显增加(P < 0.05),但粗蛋白含量明显减少(P < 0.05)。配制的肉乳剂与对照组的灰分和脂肪含量没有明显差异(P > 0.05)。与对照组相比,100% BS 的亮度(L*)、黄度(b*)和红度(a*)值明显较高(P < 0.05)。与对照组相比,100% JF 和 100% BS 在质地特性和凝胶强度方面存在显著差异(P < 0.05)。扫描电子显微镜(SEM)提供的微观结构证据表明,植物基成分的百分比越高,空腔越小。总体而言,添加 50% BM + 25% JF + 25% BS 可生产出最合适的肉类替代产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes

Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant-based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best-suited meat substitution product.

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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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