作为小块配方中的肉替代品的蛋白:物理化学和感官表征
Fataneh Hashempour-Baltork1, Behrooz Jannat1, Manouchehr Dadgarnejad1
1Halal Research Center of IRI, Iran Food and Drug Administration Ministry of Health and Medical Education Tehran Iran.
Food science & nutrition
|July 17, 2023
概括
菌蛋白可以成功地取代在块,提供类似的质地和可接受的感官品质. 这种可持续的肉类替代品是一个环保的选择,损耗减少,营养价值相似.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 对可持续和替代蛋白质来源的需求不断增长.
- 需要肉类替代品,其感官和技术性能与传统肉类产品相匹配.
- 蛋白作为肉类替代品的有希望的候选者,由于其营养特征和生产可持续性.
研究的目的:
- 为了用片配方中的真菌蛋白替代胸.
- 通过混合设计,优化基于菌蛋白的块的感觉和技术特性.
- 为了比较优化的菌蛋白块和传统的块.
主要方法:
- 利用混合物设计来评估14种配方,其中包括大豆蛋白分离物,酸盐和卡拉基安作为结合剂.
- 以质地,颜色和物理化学性质为特征,优化了mycoprotein小块配方.
- 对关键属性进行了与块 (对照) 的比较分析.
主要成果:
- 优化菌蛋白块与块相比,在质地 (硬度,弹性,凝聚力,性) 上没有显著差异.
- 菌蛋白颗粒的亮度和黄色度较低,卡拉基南对颜色没有显著影响.
- 证明损耗降低了33%,水分,蛋白质,脂质和灰含量与对照样本相比较.
结论:
- 蛋白是一种可行的胸替代品,用于生产具有可接受感官和技术特征的非肉块.
- 优化的真菌蛋白块提供了一个可持续的,环保的肉类替代品,具有可比的质量属性.
- 这项研究支持未来肉类替代品的开发,解决食品生产中的环境和气候相关问题.
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