Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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John Wiley and Sons
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115397/1/115397.pdf |
| _version_ | 1825940661620178944 |
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| author | Ng, Bee Chi Asyrul-Izhar, Abu Bakar Abdullah Sani, Muhamad Shirwan Ismail-Fitry, Mohammad Rashedi |
| author_facet | Ng, Bee Chi Asyrul-Izhar, Abu Bakar Abdullah Sani, Muhamad Shirwan Ismail-Fitry, Mohammad Rashedi |
| author_sort | Ng, Bee Chi |
| collection | UPM |
| description | Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant-based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best-suited meat substitution product. |
| first_indexed | 2025-03-07T13:05:12Z |
| format | Article |
| id | upm.eprints-115397 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2025-03-07T13:05:12Z |
| publishDate | 2024 |
| publisher | John Wiley and Sons |
| record_format | dspace |
| spelling | upm.eprints-1153972025-03-04T02:40:48Z http://psasir.upm.edu.my/id/eprint/115397/ Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes Ng, Bee Chi Asyrul-Izhar, Abu Bakar Abdullah Sani, Muhamad Shirwan Ismail-Fitry, Mohammad Rashedi Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant-based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best-suited meat substitution product. John Wiley and Sons 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115397/1/115397.pdf Ng, Bee Chi and Asyrul-Izhar, Abu Bakar and Abdullah Sani, Muhamad Shirwan and Ismail-Fitry, Mohammad Rashedi (2024) Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes. International Journal of Food Science and Technology, 59 (11). pp. 8816-8824. ISSN 0950-5423; eISSN: 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.17579 10.1111/ijfs.17579 |
| spellingShingle | Ng, Bee Chi Asyrul-Izhar, Abu Bakar Abdullah Sani, Muhamad Shirwan Ismail-Fitry, Mohammad Rashedi Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes |
| title | Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes |
| title_full | Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes |
| title_fullStr | Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes |
| title_full_unstemmed | Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes |
| title_short | Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes |
| title_sort | hybrid meat products the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit artocarpus heterophyllus flesh and bamboo bambusa polymorpha shoot as meat substitutes |
| url | http://psasir.upm.edu.my/id/eprint/115397/1/115397.pdf |
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