Bakhsh Allah, Park Juhee, Baritugo Kei Anne, Kim Bosung, Sil Moon Sung, Rahman Attaur, Park Sungkwon
Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea.
Healthy Food Technology, Sunjin Co., Ltd., Icheon, Republic of Korea.
Front Nutr. 2023 May 9;10:1110613. doi: 10.3389/fnut.2023.1110613. eCollection 2023.
This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences ( < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values ( < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably ( < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest ( < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance ( < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups ( > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher ( < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products.
本研究探讨了在添加螺旋藻（SPI）、浮萍（DW）和小球藻（YC）等新型植物性成分后，植物基肉（PBM）的物理化学、质地、感官和功能特性的变化。在色度评估中，与对照组相比，YC组（YCI、YC2和YC3%）在亮度（L*）指数上显示出显著差异（P<0.05）。而根据添加到PBM肉饼中的SPI微藻的浓度梯度（SP0.5、SP0.7和SP1%）表明，SPI 1在红色度（a*）和黄色度（b*）方面的值最低（P<0.05），其次分别是SPI 0.7和SPI 0.5%的浓度。YC组的浓度梯度表明，YC3的粗脂肪值最高，其次是YC2和YCI。在所有处理组中，随着微藻浓度水平的提高，PBM肉饼中的灰分含量显著增加（P<0.05）。根据添加到PBM肉饼中的YC微藻的浓度水平表明，YC 3的黏性和咀嚼性最高（P<0.05），而YC 1在黏性和咀嚼性方面的报告值最低。此外，弹性和内聚性在SPI组和YC组之间表现出显著差异。在感官评估中，SPI 1仅在颜色和外观方面显示出最低值（P<0.05），相反，在所有处理组中，其他感官参数无显著差异（P>0.05）。添加各种成分后，PBM中的微量营养素呈现出不规则的模式。然而，DW组（DW 0.5、DW 0.7和DW% 1）中的含量高于其他组（P<0.05）。此外，SPI组和YC组显示出可检测到的二苯基-1-苦基肼（DPPH）自由基清除活性，其中SP 1显示出最高水平的抗氧化活性。认识到关于PBM生产、提取技术以及在肉类替代品中选择各种新型合适成分的研究有限。因此，为了填补这一知识空白，已尝试添加不同浓度的微藻，包括SPI、YC和DW，以提高肉类替代品的质量和功能。据我们所知，这是第一份描述添加新型微藻的PBM的物理化学、质地、感官和营养特性的报告。总体而言，这些结果表明，添加SPI、DW和YC可以提高PBM的质量，而不会对最终PBM产品的质量和功能产生有害影响。
