Talens Clara, Llorente Raquel, Simó-Boyle Laura, Odriozola-Serrano Isabel, Tueros Itziar, Ibargüen Mónica
AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain.
Department of Food Technology, University of Lleida-Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Lleida, Spain.
Foods. 2022 Oct 27;11(21):3396. doi: 10.3390/foods11213396.
The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer’s spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner−Bratzler parameters) were modelled employing linear regression (0.72 < R2 < 1). The “desirability” function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.
与大量食用肉类产品相关的社会、环境和健康问题引发了减少肉类消费的呼声。采用单纯形格子设计来研究将西兰花、升级再造的啤酒糟（BSG）和黄粉虫昆虫粉（IF）作为蛋白质和微量营养素的替代来源，用于混合香肠配方中的效果。分析了这些成分的技术功能特性以及九种混合香肠的营养和质地特性。采用线性回归（0.72 < R2 < 1）对添加这些成分（占火鸡香肠的35%）对蛋白质、脂肪、纤维、铁和锌含量以及质地特性（质地剖面分析（TPA）和沃纳-布拉茨勒参数）的影响进行建模。“合意性”函数用于对样品进行多响应优化，以实现最高的蛋白质含量、最佳的咀嚼性和a*值（与红色的接近程度）。对三个优化样品的感官数据分析表明，含有22%西兰花、3% BSG和10% IF的混合肉类香肠与仅用动物蛋白制作的商业德式小香肠相比，在多汁性和气味方面没有显著差异。颜色、外观、咀嚼性和糊状度的评分高于对照。仪器测定的咀嚼性与感官咀嚼性高度相关（R2 = 0.98）。因此，成功采用了一种引入较少精制且更具可持续性的蛋白质和微量营养素来源的策略，对动物蛋白含量降低的肉类产品配方进行建模和统计优化。
