Devaere Jolien, De Winne Ann, Dewulf Lore, Fraeye Ilse, Šoljić Irena, Lauwers Elsa, de Jong Andy, Sanctorum Hermes
KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
Paleo b.v., 12 Rue des Pr. Jeener et Brachet, 6041 Gosselies, Belgium.
Foods. 2022 Jul 5;11(13):1985. doi: 10.3390/foods11131985.
Market demand for palatable plant-based meat alternatives is on the rise. One of the challenges is formulating products with sensorial characteristics similar to conventional meat. In this study, the effect of myoglobin on the aromatic profile of plant-based meat alternatives was assessed. Plant-based burgers were made with soy-textured protein, supplemented with three levels of myoglobin (0, 0.5 and 1.0%, the latter two mimicking endogenous myoglobin levels in meat), and grilled for 12 min at 250 °C. To evaluate the aromatic profile of the compounds, raw and grilled samples were subjected to headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) analysis was then performed to visualize the interaction between grilling and myoglobin addition, and the effect exerted on the resulting aromatic profile. Myoglobin significantly affected several classes of volatile compounds, either by itself or in conjunction with grilling. A notable increase in aldehydes and a decrease in hydrocarbons were noted after adding myoglobin. As expected, an increase in pyrazines was observed after grilling. The results suggest myoglobin positively influences the aromatic profile of plant-based meat alternatives, contributing to a profile closer to the one of conventional meat.
市场对美味的植物性肉类替代品的需求正在上升。其中一个挑战是配制出具有与传统肉类相似感官特性的产品。在本研究中，评估了肌红蛋白对植物性肉类替代品香气特征的影响。以大豆组织蛋白制作植物性汉堡，并添加三种水平的肌红蛋白（0%、0.5%和1.0%，后两者模拟肉类中的内源性肌红蛋白水平），并在250℃下烤制12分钟。为了评估化合物的香气特征，对生样品和烤制样品进行顶空固相微萃取（HS - SPME），然后进行气相色谱 - 质谱联用（GC - MS）分析。接着进行主成分分析（PCA），以可视化烤制和添加肌红蛋白之间的相互作用，以及对所得香气特征产生的影响。肌红蛋白本身或与烤制共同作用时，对几类挥发性化合物有显著影响。添加肌红蛋白后，醛类显著增加，烃类减少。正如预期的那样，烤制后吡嗪类增加。结果表明，肌红蛋白对植物性肉类替代品的香气特征有积极影响，有助于使其香气特征更接近传统肉类。
