Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland.
Meat Sci. 2018 Aug;142:65-77. doi: 10.1016/j.meatsci.2018.03.024. Epub 2018 Mar 29.
With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion. Optimal formulation (F) to obtain a protein-enriched steak with lowest hardness values was achieved with TG (2%), PPI (8%), RP (9.35%) and LF (4%). F, F1S (optimal formulation 1 with added seasoning) and control restructured products (not containing plant proteins or seasonings) were scored by 120 consumers' aged over-65 years. Controls were most preferred (P < .05), while F1S were least liked by the older consumers. Consumer testing suggests further refinement and optimisation of restructured products with plant proteins should be undertaken.
为了优化一种富含蛋白质的重组牛肉排，以满足老年人的营养和感官需求，本研究分析了 30 种配方的技术性能，这些配方含有植物成分、豌豆蛋白分离物（PPI）、大米蛋白（RP）和菜豆粉（LF），并添加转谷氨酰胺酶（TG）以增强肉粒的结合。在烹饪产品中可达到最大蛋白质含量 28%，PPI、RP 和 LF 均具有较高的蛋白质含量。结合强度主要受 TG 影响，而 LF 的加入可改善质构参数。通过添加 2%TG、8%PPI、9.35%RP 和 4%LF，可获得最优配方（F），以获得蛋白质含量较高、硬度值较低的牛排。120 名 65 岁以上的消费者对 F、F1S（添加调味料的最优配方 1）和对照重组产品（不含植物蛋白或调味料）进行了评分。对照组最受欢迎（P<.05），而老消费者最不喜欢 F1S。消费者测试表明，应进一步改进和优化含有植物蛋白的重组产品。
