Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/22/3678 |
| _version_ | 1797465332070219776 |
|---|---|
| author | Rasmi Janardhanan Mikel González-Diez Francisco C. Ibañez Maria Jose Beriain |
| author_facet | Rasmi Janardhanan Mikel González-Diez Francisco C. Ibañez Maria Jose Beriain |
| author_sort | Rasmi Janardhanan |
| collection | DOAJ |
| description | The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (<i>p</i> < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties. |
| first_indexed | 2024-03-09T18:20:02Z |
| format | Article |
| id | doaj.art-d65eccc5c100409284cc6c23205e443f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:20:02Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d65eccc5c100409284cc6c23205e443f2023-11-24T08:22:34ZengMDPI AGFoods2304-81582022-11-011122367810.3390/foods11223678Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat ReplacementRasmi Janardhanan0Mikel González-Diez1Francisco C. Ibañez2Maria Jose Beriain3Institute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, SpainInstitute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, SpainInstitute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, SpainInstitute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, SpainThe impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (<i>p</i> < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.https://www.mdpi.com/2304-8158/11/22/3678fat replacinghigh-pressure processingvacuum-cookingphysicochemical traitsensory profile |
| spellingShingle | Rasmi Janardhanan Mikel González-Diez Francisco C. Ibañez Maria Jose Beriain Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement Foods fat replacing high-pressure processing vacuum-cooking physicochemical trait sensory profile |
| title | Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement |
| title_full | Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement |
| title_fullStr | Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement |
| title_full_unstemmed | Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement |
| title_short | Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement |
| title_sort | comparison of high hydrostatic pressure processed plus sous vide cooked meat based plant based and hybrid patties according to fat replacement |
| topic | fat replacing high-pressure processing vacuum-cooking physicochemical trait sensory profile |
| url | https://www.mdpi.com/2304-8158/11/22/3678 |
| work_keys_str_mv | AT rasmijanardhanan comparisonofhighhydrostaticpressureprocessedplussousvidecookedmeatbasedplantbasedandhybridpattiesaccordingtofatreplacement AT mikelgonzalezdiez comparisonofhighhydrostaticpressureprocessedplussousvidecookedmeatbasedplantbasedandhybridpattiesaccordingtofatreplacement AT franciscocibanez comparisonofhighhydrostaticpressureprocessedplussousvidecookedmeatbasedplantbasedandhybridpattiesaccordingtofatreplacement AT mariajoseberiain comparisonofhighhydrostaticpressureprocessedplussousvidecookedmeatbasedplantbasedandhybridpattiesaccordingtofatreplacement |