Son Soklin, Hun Sreymom, Rahman Mazumder Md Anisur, Grossmann Lutz, Kingwascharapong Passakorn, Sai-Ut Samart, Chaikham Pittaya, Jung Young Hoon, Rawdkuen Saroat
Innovative Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand.
Bio-Engineering Program, Faculty of Engineering, Royal University of Phnom Penh University, Phnom Penh, Cambodia.
Curr Res Food Sci. 2025 Apr 23;10:101057. doi: 10.1016/j.crfs.2025.101057. eCollection 2025.
Consumer demand for healthy and sustainable food has driven the development of alternative meat products. This study investigated the effects of substituting peanut flour for chicken meat in meat balls. The hybrid chicken meat balls (HCM) were prepared by replacing chicken breast with 0, 25, 50, and 75 % peanut flour. Proximate composition, physico-chemical properties, textural quality, and protein patterns of HCM were determined. The protein (18.15-20.78 %), fat (0.13-18.71%), fiber (0.56-1.82 %), and ash (1.53-2.32 %) content increased with an increase in peanut flour. The highest cooking yield (99.16 %) was observed at 75 % peanut flour HCM, resulting in the highest juiciness (14.92 %). Texture profile analysis suggested that sample 25 % peanut flour HCM exhibited the most promising textural attributes and higher flour contents resulted in a decline in most textural attributes. HCM with 25 % peanut flour displayed a dense and continuous protein network, whereas 50 and 75 % peanut flour HCM had a looser, more porous structure. The amino acid profile of 25 % peanut flour HCM showed a significant presence of essential amino acids. The study concludes that substituting 25 % peanut flour improves protein and fiber content while maintaining desirable textural attributes, suggesting that peanut flour is a promising and sustainable option for meat ball production.
消费者对健康和可持续食品的需求推动了替代肉类产品的发展。本研究调查了在肉丸中用花生粉替代鸡肉的效果。通过用0%、25%、50%和75%的花生粉替代鸡胸肉来制备混合鸡肉丸（HCM）。测定了HCM的近似成分、理化性质、质地品质和蛋白质模式。随着花生粉含量的增加，蛋白质（18.15 - 20.78%）、脂肪（0.13 - 18.71%）、纤维（0.56 - 1.82%）和灰分（1.53 - 2.32%）含量增加。在75%花生粉的HCM中观察到最高的烹饪产率（99.16%），从而产生了最高的多汁性（14.92%）。质地剖面分析表明，25%花生粉的HCM样品表现出最有前景的质地属性，而较高的花生粉含量导致大多数质地属性下降。25%花生粉的HCM显示出致密且连续的蛋白质网络，而50%和75%花生粉的HCM具有更松散、多孔的结构。25%花生粉的HCM的氨基酸谱显示必需氨基酸含量显著。该研究得出结论，用25%的花生粉替代可提高蛋白质和纤维含量，同时保持理想的质地属性，这表明花生粉是肉丸生产中一种有前景的可持续选择。
