Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties. (15th December 2022)

• Record Type: Journal Article
• Authors: Bakhsh, Allah; Lee, Eun-Yeong; Bakry, Amr M.; Rathnayake, Dhanushka; Son, Yu-Min; Kim, Seon-Won; Hwang, Young-Hwa; Joo, Seon-Tea
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 171(2022)
• Publication Date: 2022-12-15
• Subjects: Lactoferrin -- Red yeast rice -- Plant-based meat analog -- Principle component analysis -- Heat map; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114095
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study reports physicochemical, textural characteristics, sensory properties, and fatty acid profile of plant-based meat analog (PBMA) patties formulated with lactoferrin (LTF), red yeast rice (RYR), and the combination of LTF and RYR compared to control (beef). The comparison revealed that the raw patties in the treated groups were lighter (42–46) in color (p < 0.05) and displayed moderate yellowness (17–20) than control. Conversely, in cooked patties, all color indices decreased meaningfully (p < 0.05) compared to control. The proximate composition validated higher moisture (60–61%), protein (22–25%), and fat (6–7%) in comparison to control. Whereas, shrinkage percentage (2.35–5.33%) and cooking yield (CY%) (2.24–2.11%) reduced considerably (p < 0.05) in treated samples than in control. The electronic tongue system (ETS) taste traits of sourness and saltiness were negatively affected by the addition of LTF and RYR, while the umami taste attribute displayed a positive tendency in the treated samples compared to the control. Collectively, the incorporation of natural colorants substantially affected the two major clusters of fatty acid profiles. The principal component analysis model showed clear separation (Dim1 and Dim2) in taste and textural attributes, which necessitates a further investigation to develop the superior quality of plant-based meat products. Highlights: Plant-based meat analog patties assisted with natural colorants led to enhance lightness and redness color coordinates. An electronic tongue instrument potentially assesses complex taste objectively. The asymmetrical composition of fatty acids is displayed by the incorporation of natural colorants. PCA and fatty acids (Heatmap) were projected through Complexheatmap", R software. The premium color patties were obtained from the combination of LTF + RYR.