Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat Analogues
Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of <i>Haematococcus pluvialis</i> (...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3435 |
| _version_ | 1797580108757729280 |
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| author | Meng Liu Yanli Wang Laijing Zhu Xiangzhong Zhao |
| author_facet | Meng Liu Yanli Wang Laijing Zhu Xiangzhong Zhao |
| author_sort | Meng Liu |
| collection | DOAJ |
| description | Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of <i>Haematococcus pluvialis</i> (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5%, and 7%. Compared with the control group, HP significantly improved the color of the extrudates, showed visual characteristics similar to red meat, and achieved a soft texture and apparent rheological properties. The 7% HP had negative effects on the organizational degree and viscosity. In addition, the E-nose indicated that the different contents of HP changed the flavor of the extrudates. The extrudates with 3% and 5% HP were most similar to each other among all of the extrudates for volatile compounds, and the extrudates with 1% HP and 7% HP had significantly different flavors compared to the control group. Furthermore, 20 different volatile compounds were compared according to their retention indices and retention areas. The results showed that the proportions of alcohol, ester, terpenes, acid, and furan were increased. When the threshold was referenced, HP was considered to provide PBMAs with grassy and healing grain flavor properties. Therefore, the results proved that the addition of HP can improve PBMAs sensory properties. |
| first_indexed | 2024-03-10T22:45:44Z |
| format | Article |
| id | doaj.art-d1c8fc840d254e7c982069c1513b750f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:44Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d1c8fc840d254e7c982069c1513b750f2023-11-19T10:43:04ZengMDPI AGFoods2304-81582023-09-011218343510.3390/foods12183435Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat AnaloguesMeng Liu0Yanli Wang1Laijing Zhu2Xiangzhong Zhao3School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaSchool of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaSchool of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaSchool of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaDue to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of <i>Haematococcus pluvialis</i> (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5%, and 7%. Compared with the control group, HP significantly improved the color of the extrudates, showed visual characteristics similar to red meat, and achieved a soft texture and apparent rheological properties. The 7% HP had negative effects on the organizational degree and viscosity. In addition, the E-nose indicated that the different contents of HP changed the flavor of the extrudates. The extrudates with 3% and 5% HP were most similar to each other among all of the extrudates for volatile compounds, and the extrudates with 1% HP and 7% HP had significantly different flavors compared to the control group. Furthermore, 20 different volatile compounds were compared according to their retention indices and retention areas. The results showed that the proportions of alcohol, ester, terpenes, acid, and furan were increased. When the threshold was referenced, HP was considered to provide PBMAs with grassy and healing grain flavor properties. Therefore, the results proved that the addition of HP can improve PBMAs sensory properties.https://www.mdpi.com/2304-8158/12/18/3435<i>Haematococcus pluvialis</i>plant-based meat analogueselectronic nosedifferent color value |
| spellingShingle | Meng Liu Yanli Wang Laijing Zhu Xiangzhong Zhao Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat Analogues Foods <i>Haematococcus pluvialis</i> plant-based meat analogues electronic nose different color value |
| title | Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat Analogues |
| title_full | Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat Analogues |
| title_fullStr | Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat Analogues |
| title_full_unstemmed | Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat Analogues |
| title_short | Effects of <i>Haematococcus pluvialis</i> Addition on the Sensory Properties of Plant-Based Meat Analogues |
| title_sort | effects of i haematococcus pluvialis i addition on the sensory properties of plant based meat analogues |
| topic | <i>Haematococcus pluvialis</i> plant-based meat analogues electronic nose different color value |
| url | https://www.mdpi.com/2304-8158/12/18/3435 |
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