Flores Mónica, Hernán Aina, Salvador Ana, Belloch Carmela
Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain.
J Sci Food Agric. 2023 Apr;103(6):2806-2814. doi: 10.1002/jsfa.12453. Epub 2023 Jan 30.
Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off-flavors present in these plant proteins often cause sensory rejection. The aim was to study the effect of a deodorization process of pea protein, for their use in hybrid meat batters at different percentages of substitution.
Hybrid patties with higher percentages of pea protein showed higher values of yellowness, pH, and water activity, whereas hardness was reduced. Soaking treatment with ethanol for deodorization of the texturized pea protein increased humidity and pH in all patties but reduced the textural properties (hardness, springiness, cohesiveness, and chewiness). The addition of oat flour improved the patty texture at higher percentages of pea protein, but in soaked deodorized patty formulations it affected volatile retention. Volatile compounds related to off-flavors (aldehydes, alcohols, acid compounds, ketones, and pyrazines) appeared significantly increased as the pea percentage increased, although these were efficiently removed by the soaking deodorizing process applied.
Soaking of the texturized pea protein with ethanol is an effective strategy to reduce off-flavors in hybrid meat patties. However, it produces changes in the textural characteristics by the solubilization of the proteins of the texturized pea, reducing the availability to form a network and affecting volatile retention. The formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
混合肉糜是加工熟制和干制肉类仿制品的基础。在其配方中使用组织化植物蛋白是减少动物蛋白消费的关键策略，尽管这些植物蛋白中存在的异味常常导致感官上的排斥。目的是研究豌豆蛋白除臭工艺对其在不同替代百分比的混合肉糜中使用效果的影响。
豌豆蛋白含量较高的混合肉饼显示出较高的黄度、pH值和水分活度值，而硬度降低。用乙醇浸泡处理对组织化豌豆蛋白进行除臭，会使所有肉饼的湿度和pH值增加，但会降低其质地特性（硬度、弹性、内聚性和咀嚼性）。添加燕麦粉在豌豆蛋白含量较高时改善了肉饼的质地，但在浸泡除臭的肉饼配方中，它会影响挥发性物质的保留。随着豌豆含量的增加，与异味相关的挥发性化合物（醛类、醇类、酸性化合物、酮类和吡嗪类）显著增加，尽管通过应用的浸泡除臭工艺这些物质被有效去除。
用乙醇浸泡组织化豌豆蛋白是减少混合肉饼异味的有效策略。然而，它会通过使组织化豌豆中的蛋白质溶解而改变质地特性，减少形成网络的可能性并影响挥发性物质的保留。在加工熟制和干腌肉类产品仿制品时，应在所有感官方面对混合肉糜的配方进行控制。© 2023作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
