Song Zuo, Kerry Joseph P, Das Rahel Suchintita, Tiwari Brijesh K, Santos Antonia, Hamill Ruth M
Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
Food Packaging and Material Sciences Group, School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland.
Foods. 2025 Aug 25;14(17):2957. doi: 10.3390/foods14172957.
Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sensory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions and, subsequently, on the technological properties of hybrid plant/beef patties (HPBP). Colour measurements indicated that plant protein ingredient addition to HPBP resulted in increased lightness () and decreased redness () values. HPBP showed reduced cooking loss compared to 100% beef patties, and cooking loss increased with higher pre-hydration levels of plant proteins. Faba bean hybrid patty (FBHP) exhibited lower texture scores, while the patty containing non-hydrated RP had the highest hardness values. The texture of patties with PP was comparable to the control, irrespective of the hydration status of the plant protein. Inclusion of plant proteins also reduced water mobility by restricting intracellular water. Overall, these findings provide valuable insights into the selection of suitable plant proteins and the requirement for optimal pre-hydration of plant proteins prior to incorporation into HPBP to ensure optimal technological properties.
混合植物与肉类（HPM）产品，即将一部分肉类用含替代植物蛋白的成分替代，为追求增加植物蛋白摄入量同时继续享受肉类产品感官品质的弹性素食消费者提供了一个有前景的选择。本研究评估了在12.5%肉类蛋白替代水平下，不同预水化条件下的蚕豆蛋白（FBP）、豌豆蛋白（PP）和大米蛋白（RP）成分，以及随后对混合植物/牛肉饼（HPBP）工艺特性的影响。颜色测量表明，向HPBP中添加植物蛋白成分会导致亮度（）增加和红色度（）值降低。与100%牛肉饼相比，HPBP的煮损失减少，且煮损失随着植物蛋白预水化水平的提高而增加。蚕豆混合饼（FBHP）的质地评分较低，而含有未水化RP的饼硬度值最高。无论植物蛋白的水化状态如何，含PP的饼的质地与对照相当。添加植物蛋白还通过限制细胞内水分来降低水的流动性。总体而言，这些发现为选择合适的植物蛋白以及在将植物蛋白掺入HPBP之前进行最佳预水化的要求提供了有价值的见解，以确保最佳工艺特性。
