Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
Year of publication
2023
Authors
Pöri, Pinja; Aisala, Heikki; Liu, Julia; Lille, Martina; Sozer, Nesli
Abstract
<p>Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce meat consumption and its environmental impact, and provide well-balanced nutritious food. This study focused on exploring the potential of creating hybrid meat products by high-moisture extrusion from a mixture of minced beef (with 7 or 17% fat) and two different commercial pea protein ingredients. Hybrid extrudates were successfully produced from a 1:1 mixture of beef and either pea protein isolate (PI) or milled texturised pea protein concentrate (TPC). Differences in the appearance, texture and sensory properties of the hybrid extrudates depended both on ingredient properties and extrusion processing parameters (especially temperature). Extrudates with beef and PI were softer and layered, while extrudates with beef and TPC were harder and had smaller fibres. The fat content of the beef did not significantly affect the textural properties of the extrudates. The extrudates with beef and TPC had a meat-like odour and umami taste, while extrudates with beef and PI had a dominant pea-like taste and odour.</p>
Show moreOrganizations and authors
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Open access
Open access in the publisher’s service
Yes
Open access of publication channel
Fully open publication channel
License of the publisher’s version
CC BY
Self-archived
No
Other information
Fields of science
Agronomy
Keywords
[object Object],[object Object],[object Object],[object Object],[object Object]
Language
English
International co-publication
No
Co-publication with a company
No
DOI
10.1016/j.lwt.2022.114345
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes