Bertolo Angélica Patrícia, Kempka Aniela Pinto, Rigo Elisandra, Sehn Georgia Ane Raquel, Cavalheiro Darlene
Post-graduate Program on Food Science and Technology, Food Engineering and Chemical Engineering Department, State University of Santa Catarina, BR 282, km 573, Pinhalzinho, Santa Catarina Brazil.
Food Engineering and Chemical Engineering Department, State University of Santa Catarina, BR 282, km 573, Pinhalzinho, Santa Catarina 898970-000 Brazil.
J Food Sci Technol. 2022 Mar;59(3):935-943. doi: 10.1007/s13197-021-05095-4. Epub 2021 Apr 12.
The use of brewers yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors. The addition of yeast cells resulted in a higher cooking yield and lower reduction in diameter, contributing to maintaining the shape and juiciness of burgers, which is a positive aspect from the technological point of view. The TSP-based formulation presented higher overall appearance and flavor scores when compared with the other formulations, with no significant differences for the other sensory attributes. The results showed that debittering of yeast-cell biomass is required to remove hop resins and tannins before using in burgers, aimed to improve the products acceptance and the purchase intent. The debittered yeast cell biomass can be used in burger formulations with great potential to replace TSP, as an alternative to obtain a free allergen meat product.
研究了用啤酒酵母替代汉堡中的组织化大豆蛋白（TSP）。制备了三种配方，分别对应含4% TSP的对照配方、含4%天然状态酵母细胞的配方以及含4%机械破碎酵母细胞的配方，并对其化学、工艺和感官特性进行了表征。配方之间在pH值和仪器颜色方面存在显著差异，未经训练的评估人员对视觉颜色的评价没有变化。添加酵母细胞导致更高的烹饪得率和更小的直径减小，有助于保持汉堡的形状和多汁性，从工艺角度来看这是一个积极的方面。与其他配方相比，基于TSP的配方在整体外观和风味评分上更高，其他感官属性没有显著差异。结果表明，在用于汉堡之前，需要对酵母细胞生物质进行脱苦以去除啤酒花树脂和单宁，目的是提高产品的接受度和购买意愿。脱苦后的酵母细胞生物质可用于汉堡配方中，具有替代TSP的巨大潜力，作为获得无过敏原肉类产品的一种选择。
