Pathiraje Darshika, Carlin Janelle, Der Tanya, Wanasundara Janitha P D, Shand Phyllis J
Department of Food Science and Technology, Wayamba University of Sri Lanka, Makandura 60000, Gonawila, Sri Lanka.
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Foods. 2023 Apr 20;12(8):1722. doi: 10.3390/foods12081722.
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products.
在过去十年中，各种食品都重新配方加入了植物蛋白成分，以增加我们饮食中植物性食物的摄入量。豆类作为富含蛋白质的来源处于前沿地位，有助于提供足够的每日蛋白质摄入量，并且可用作粘合剂以减少产品配方中的肉类蛋白。豆类被视为清洁标签成分，它们给肉制品带来的益处不仅仅体现在蛋白质含量上。豆粉可能需要预处理，因为其内源生物活性成分对肉制品不一定总是有益的。红外（IR）处理是一种高效节能且环保的食品加热方法，能使植物性成分的功能多样化。本文综述了利用红外加热技术改变豆类的特性及其在碎肉制品中的用途，重点讨论了小扁豆。红外加热可增强豆类的液体结合和乳化特性，使氧化酶失活，减少抗营养因子，并保护豆类的抗氧化特性。肉制品受益于经红外处理的豆类成分，在保持所需质地的同时，产品产量、氧化稳定性和营养利用率都有所提高。特别是经红外处理的小扁豆基成分，还能提高牛肉汉堡的生肉颜色稳定性。因此，开发富含豆类的肉制品将是实现肉制品可持续生产的可行途径。
