Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat
Low-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-bas...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/6/461 |
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| author | Haodong Liu Jinchuang Zhang Qiongling Chen Anna Hu Tongqing Li Feng Guo Qiang Wang |
| author_facet | Haodong Liu Jinchuang Zhang Qiongling Chen Anna Hu Tongqing Li Feng Guo Qiang Wang |
| author_sort | Haodong Liu |
| collection | DOAJ |
| description | Low-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96~7297.21 g), springiness (0.84~0.89%), and chewiness (3162.44~6466.94 g) while also reducing the viscosity (3.89~10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities. |
| first_indexed | 2024-03-11T02:26:04Z |
| format | Article |
| id | doaj.art-17128fbfd98a4b44959ee847e0b5d2e7 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-11T02:26:04Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-17128fbfd98a4b44959ee847e0b5d2e72023-11-18T10:32:16ZengMDPI AGGels2310-28612023-06-019646110.3390/gels9060461Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal MeatHaodong Liu0Jinchuang Zhang1Qiongling Chen2Anna Hu3Tongqing Li4Feng Guo5Qiang Wang6Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu, Jinzhong 030801, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaLow-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96~7297.21 g), springiness (0.84~0.89%), and chewiness (3162.44~6466.94 g) while also reducing the viscosity (3.89~10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities.https://www.mdpi.com/2310-2861/9/6/461whole-cut plant-based meatlow- and high-moisture textured vegetable proteinsmixed gel systemphysicochemical propertiesnutritional quality |
| spellingShingle | Haodong Liu Jinchuang Zhang Qiongling Chen Anna Hu Tongqing Li Feng Guo Qiang Wang Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat Gels whole-cut plant-based meat low- and high-moisture textured vegetable proteins mixed gel system physicochemical properties nutritional quality |
| title | Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat |
| title_full | Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat |
| title_fullStr | Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat |
| title_full_unstemmed | Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat |
| title_short | Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat |
| title_sort | preparation of whole cut plant based pork meat and its quality evaluation with animal meat |
| topic | whole-cut plant-based meat low- and high-moisture textured vegetable proteins mixed gel system physicochemical properties nutritional quality |
| url | https://www.mdpi.com/2310-2861/9/6/461 |
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