Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
Abstract The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2022-01-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-05091-4 |
| _version_ | 1818954754341994496 |
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| author | Kiyota Sakai Yukihide Sato Masamichi Okada Shotaro Yamaguchi |
| author_facet | Kiyota Sakai Yukihide Sato Masamichi Okada Shotaro Yamaguchi |
| author_sort | Kiyota Sakai |
| collection | DOAJ |
| description | Abstract The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked animal-based meat, especially the color. This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). First, we investigated the synergistic effects of SBP and LC on BR decolorization of meat analog patties. We discovered that the red tones of LC-treated patties containing BR and SBP were remarkably browned after grilling, compared to patties that did not contain SBP. Notably, this color change by LC + SBP was similar to that of beef patties. Additionally, the hardness of LC-treated meat analog patties containing BR was higher than those that did not contain BR. Interestingly, the presence of SBP and LC enhanced the browning reaction and functional properties of meat analogs containing BR. This is the first report on a browning system for meat analogs containing BR using enzymatic methods to the best of our knowledge. |
| first_indexed | 2024-12-20T10:27:11Z |
| format | Article |
| id | doaj.art-fad8d52c0c3f4e908fa163d8287bae64 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-12-20T10:27:11Z |
| publishDate | 2022-01-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-fad8d52c0c3f4e908fa163d8287bae642022-12-21T19:43:49ZengNature PortfolioScientific Reports2045-23222022-01-011211910.1038/s41598-022-05091-4Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigmentKiyota Sakai0Yukihide Sato1Masamichi Okada2Shotaro Yamaguchi3Amano Enzyme Inc. Innovation CenterAmano Enzyme Inc. Innovation CenterAmano Enzyme Inc. Innovation CenterAmano Enzyme Inc. Innovation CenterAbstract The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked animal-based meat, especially the color. This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). First, we investigated the synergistic effects of SBP and LC on BR decolorization of meat analog patties. We discovered that the red tones of LC-treated patties containing BR and SBP were remarkably browned after grilling, compared to patties that did not contain SBP. Notably, this color change by LC + SBP was similar to that of beef patties. Additionally, the hardness of LC-treated meat analog patties containing BR was higher than those that did not contain BR. Interestingly, the presence of SBP and LC enhanced the browning reaction and functional properties of meat analogs containing BR. This is the first report on a browning system for meat analogs containing BR using enzymatic methods to the best of our knowledge.https://doi.org/10.1038/s41598-022-05091-4 |
| spellingShingle | Kiyota Sakai Yukihide Sato Masamichi Okada Shotaro Yamaguchi Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment Scientific Reports |
| title | Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment |
| title_full | Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment |
| title_fullStr | Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment |
| title_full_unstemmed | Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment |
| title_short | Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment |
| title_sort | synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment |
| url | https://doi.org/10.1038/s41598-022-05091-4 |
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