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豆蛋白分离物作为肉类替代品在装猪肉面条:营养,技术,氧化和感官特性

Pamela Cristiele Oliveira Trindade¹, Bibiana Alves Dos Santos¹, Géssica Hollweg¹

¹Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil.

Foods (Basel, Switzerland)

|September 28, 2023

概括

用豆蛋白分离物代替猪肉在面包中是可行的,保持蛋白质含量和改善质地,以更好地接受消费者. 颜色变化需要进一步优化,以实现可持续的肉类产品开发.

科学领域:

食品科学与技术食品科学与技术
植物性蛋白质应用植物性蛋白质应用
肉类产品的重新配方

背景情况:

越来越多的消费者对可持续和更健康的食物选择的需求.
需要在加工食品中找到可行的植物性替代动物蛋白质.
豆蛋白分离物作为肉制品替代品的有希望的成分.

研究的目的:

评估在装面条中用豆蛋白分离物代替猪肉的可行性.
评估豆蛋白替代对物理化学性质,颜色,纹理和感官接受的影响.
为开发创新和可持续的肉类产品提供见解.

主要方法:

用豆蛋白分离物重制Pâtés,替代水平从12.5%到50%.
分析包括蛋白质含量,脂质氧化,颜色 (a*和b*值) 和纹理特性 (硬度,性,性).
通过检查所有适用的 (CATA) 测试和消费者接受度评估进行感官评估.

主要成果:

蛋白质含量和脂质氧化仍然不受豆蛋白替代的影响.
观察到颜色 (减少a*,增加b*) 和纹理 (减少硬度,性,性) 的显著变化.
更高的替代水平 (37.5%和50%) 显示出与对照的可比性可接受性;高达25%的替代改善了感官接受度.

结论:

豆蛋白分离物是一种可行的替代品,可以替代猪肉在装面条,增强质地和消费者接受.
观察到的颜色变化需要进一步的研究,可能涉及自然色素,以优化.
这项研究支持开发具有改进感官特征的可持续肉类产品.

关键词:

这就是CATA CATA CATA.其他替代蛋白质.仪器的颜色是仪器的颜色.蛋白质的重新配方蛋白质的重新配方.质地特征质地特征质地特征质地特征

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