Achinna Poshadri, Malleboina Penchalaraju, Joshi Anuprita Ashokrao, Padmavathi T V N, Swaroopa Gugulothu, Nikkam Indra Teja, Singh Anshul
Department of Food Processing Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India.
Department of Food Science and Technology, School of Agricultural Sciences, Malla Reddy University, Hyderabad, India.
Food Sci Technol Int. 2024 Sep 9:10820132241278958. doi: 10.1177/10820132241278958.
In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 and mutton meatballs were thoroughly analyzed. T1 had highest protein (51%) compared to control (19%), T2 (45%), and T3 (36%), but fiber content (1.26%) was less in T1 compared to control (2.86%), T2 (3.33%), and T3 (3.49%). The more is fibrous raw materials; lower will be the hardness of meat analogs. T1 had consistent fracturability, hardness, cohesiveness, and adhesiveness, and was superior in springiness, gumminess, resilience, and chewiness compared to T2, T3, and control. Sensory evaluation results reported that T1 was more consistent with control sample in terms of color, texture, juiciness, and overall acceptability and no significant difference was reported among the two ( > .05). The L* and b* values of T1 were more consistent with control compared to other two. Potato starch, salt, spice mix, coriander leaves, beet root pulp, jackfruit seed powder, rose water, carboxy methyl cellulose and rehydrated mushrooms showed a positive impact on sensory and textural attributes. The Fourier transform infrared (FTIR) spectra revealed that the protein fractions were not affected by the processing conditions. FTIR results confirm the presence of secondary structural components such as α-helix, β-sheet, and β-turn. The interaction between the starchy fibrous material and protein fractions were identified clearly via FTIR. The T1 meat analog was superior in terms of color, organoleptic and textural properties compared to T2 and T3 and more close to mutton meatballs. These results will open up the new horizons in this area and pave the way for the large production and marketing of plant based meat analogs, which will reduces the health and sustainable raising issues from consumption of mutton meat.
在本研究中，使用来自豇豆、黄豌豆、绿豆和黑豆的印度豆类蛋白来制作植物基肉丸类似物。对肉丸类似物T1、T2和T3以及羊肉丸的营养成分、分子官能团、颜色和质地进行了全面分析。与对照（19%）、T2（45%）和T3（36%）相比，T1的蛋白质含量最高（51%），但与对照（2.86%）、T2（3.33%）和T3（3.49%）相比，T1的纤维含量（1.26%）较低。纤维原料越多，肉类类似物的硬度越低。T1具有一致的易碎性、硬度、内聚性和粘附性，与T2、T3和对照相比，其弹性、胶粘性、回弹性和咀嚼性更优。感官评价结果表明，T1在颜色、质地、多汁性和总体可接受性方面与对照样品更为一致，两者之间无显著差异（>0.05）。与其他两者相比，T1的L和b值与对照更为一致。马铃薯淀粉、盐、混合香料、香菜叶、甜菜根浆、菠萝蜜籽粉、玫瑰水、羧甲基纤维素和复水蘑菇对感官和质地属性有积极影响。傅里叶变换红外（FTIR）光谱显示，蛋白质组分不受加工条件的影响。FTIR结果证实了二级结构成分如α-螺旋、β-折叠和β-转角的存在。通过FTIR清楚地确定了淀粉纤维材料与蛋白质组分之间的相互作用。与T2和T3相比，T1肉类类似物在颜色、感官和质地特性方面更优，且更接近羊肉丸。这些结果将为该领域开辟新的视野，并为植物基肉类类似物的大规模生产和销售铺平道路，这将减少食用羊肉带来的健康和可持续养殖问题。
