Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture
Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (<i>w/w</i>) into printing material prior to 3D printing. Rheological pr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/3947 |
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| author | Supanut Leelapunnawut Luxsika Ngamwonglumlert Sakamon Devahastin Antonio Derossi Rossella Caporizzi Naphaporn Chiewchan |
| author_facet | Supanut Leelapunnawut Luxsika Ngamwonglumlert Sakamon Devahastin Antonio Derossi Rossella Caporizzi Naphaporn Chiewchan |
| author_sort | Supanut Leelapunnawut |
| collection | DOAJ |
| description | Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (<i>w/w</i>) into printing material prior to 3D printing. Rheological properties of modified printing material were measured; results were used to support 3D printing results. Textural properties of raw and cooked meat mimics were determined and compared with those of selected animal meats, namely, pork tenderloin, chicken breast, salmon meat and Spanish mackerel. Cooking losses of meat mimics were also determined. <i>G′</i>, <i>G″</i> and tan δ of TGase-modified material were not significantly different from those of the control. In contrast, increasing κc content resulted in increased <i>G′</i> and <i>G″</i>; tan δ of all κc-modified samples decreased from that of the control. Addition of TGase at 0.9% into printing material increased the hardness of raw meat mimics, while κc at 0.9% increased hardness of cooked meat mimics. Raw meat mimics treated with 0.9% TGase exhibited texture closest to raw salmon. Texture of cooked meat mimics treated with 0.9% κc was closest to that of cooked salmon. TGase-treated meat mimics tended to experience lower cooking losses, while κc-treated meat mimics exhibited an opposite trend. |
| first_indexed | 2024-03-09T16:42:49Z |
| format | Article |
| id | doaj.art-32c0f72482ce4bdc841e5e37adf9a34c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:42:49Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-32c0f72482ce4bdc841e5e37adf9a34c2023-11-24T14:49:42ZengMDPI AGFoods2304-81582022-12-011124394710.3390/foods11243947Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel MixtureSupanut Leelapunnawut0Luxsika Ngamwonglumlert1Sakamon Devahastin2Antonio Derossi3Rossella Caporizzi4Naphaporn Chiewchan5Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, ThailandAdvanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, ThailandAdvanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, ThailandDepartment of Agriculture, Food Natural Resources and Engineering, University of Foggia, Via A. Gramsci 89/91, Via Napoli 25, 71122 Foggia, ItalyDepartment of Agriculture, Food Natural Resources and Engineering, University of Foggia, Via A. Gramsci 89/91, Via Napoli 25, 71122 Foggia, ItalyAdvanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, ThailandMeat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (<i>w/w</i>) into printing material prior to 3D printing. Rheological properties of modified printing material were measured; results were used to support 3D printing results. Textural properties of raw and cooked meat mimics were determined and compared with those of selected animal meats, namely, pork tenderloin, chicken breast, salmon meat and Spanish mackerel. Cooking losses of meat mimics were also determined. <i>G′</i>, <i>G″</i> and tan δ of TGase-modified material were not significantly different from those of the control. In contrast, increasing κc content resulted in increased <i>G′</i> and <i>G″</i>; tan δ of all κc-modified samples decreased from that of the control. Addition of TGase at 0.9% into printing material increased the hardness of raw meat mimics, while κc at 0.9% increased hardness of cooked meat mimics. Raw meat mimics treated with 0.9% TGase exhibited texture closest to raw salmon. Texture of cooked meat mimics treated with 0.9% κc was closest to that of cooked salmon. TGase-treated meat mimics tended to experience lower cooking losses, while κc-treated meat mimics exhibited an opposite trend.https://www.mdpi.com/2304-8158/11/24/3947animal meatcooking lossκ-carrageenanrheological propertiestextural propertiestransglutaminase |
| spellingShingle | Supanut Leelapunnawut Luxsika Ngamwonglumlert Sakamon Devahastin Antonio Derossi Rossella Caporizzi Naphaporn Chiewchan Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture Foods animal meat cooking loss κ-carrageenan rheological properties textural properties transglutaminase |
| title | Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture |
| title_full | Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture |
| title_fullStr | Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture |
| title_full_unstemmed | Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture |
| title_short | Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture |
| title_sort | effects of texture modifiers on physicochemical properties of 3d printed meat mimics from pea protein isolate alginate gel mixture |
| topic | animal meat cooking loss κ-carrageenan rheological properties textural properties transglutaminase |
| url | https://www.mdpi.com/2304-8158/11/24/3947 |
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