Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Plant-Based Meat Using the Mechanical Elongation Method
2.3. Oil Holding Capacity Analysis
2.4. Water Holding Capacity Analysis
2.5. Shear Force Analysis
2.6. Textural Profile Analysis
2.7. Color Attributes
2.8. Nutritional Composition
2.9. Amino Acid Composition
2.10. Statistical Analysis
3. Results and Discussion
3.1. Oil Holding Capacity and Water Holding Capacity of Plant-Based Meat
3.2. Textural Properties and Shear Force Analysis of Plant-Based Meat
3.3. Color Attributes of Plant-Based Meat
3.4. Nutritional Composition of Plant-Based Meat
3.5. Amino Acid of Plant-Based Meat
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Baking Conditions | Ingredient (%w/w) | ||||||
---|---|---|---|---|---|---|---|---|
Wheat Gluten (WG, g) | Soy Protein Isolate (SPI, g) | Water (g) | Soybean Oil (g) | All-in-One Seasoning (g) | Wheat Starch (g) | |||
100%WG + 0%SPI | HA | 160 °C 10 min | 41 | 0 | 55 | 2 | 1 | 1 |
MW1 | 360 W 1 min | 41 | 0 | 55 | 2 | 1 | 1 | |
MW2 | 360 W 2 min | 41 | 0 | 55 | 2 | 1 | 1 | |
HA–MW1 | 160 °C 360 W 1 min | 41 | 0 | 55 | 2 | 1 | 1 | |
HA–MW2 | 160 °C 360 W 2 min | 41 | 0 | 55 | 2 | 1 | 1 | |
80%WG + 20%SPI | HA | 160 °C 10 min | 32.8 | 8.2 | 55 | 2 | 1 | 1 |
MW1 | 360 W 1 min | 32.8 | 8.2 | 55 | 2 | 1 | 1 | |
MW2 | 360 W 2 min | 32.8 | 8.2 | 55 | 2 | 1 | 1 | |
HA–MW1 | 160 °C 360 W 1 min | 32.8 | 8.2 | 55 | 2 | 1 | 1 | |
HA–MW2 | 160 °C 360 W 2 min | 32.8 | 8.2 | 55 | 2 | 1 | 1 | |
60%WG + 40%SPI | HA | 160 °C 10 min | 24.6 | 16.4 | 55 | 2 | 1 | 1 |
MW1 | 360 W 1 min | 24.6 | 16.4 | 55 | 2 | 1 | 1 | |
MW2 | 360 W 2 min | 24.6 | 16.4 | 55 | 2 | 1 | 1 | |
HA–MW1 | 160 °C 360 W 1 min | 24.6 | 16.4 | 55 | 2 | 1 | 1 | |
HA–MW2 | 160 °C 360 W 2 min | 24.6 | 16.4 | 55 | 2 | 1 | 1 |
Sample | Baking Conditions | OHC (g Oil/g Sample) | WHC (g H2O/g Sample) |
---|---|---|---|
100%WG + 0%SPI | HA | 0.60 ± 0.16 d | 0.61 ± 0.06 f |
MW1 | 0.57 ± 0.10 d | 0.62 ± 0.04 f | |
MW2 | 0.40 ± 0.10 e | 0.61 ± 0.11 f | |
HA–MW1 | 0.56 ± 0.10 d | 0.58 ± 0.07 f | |
HA–MW2 | 0.59 ± 0.08 d | 0.66 ± 0.04 f | |
80%WG + 20%SPI | HA | 0.83 ± 0.09 ab | 0.94 ± 0.14 d |
MW1 | 0.77 ± 0.04 bc | 0.67 ± 0.07 f | |
MW2 | 0.83 ± 0.04 ab | 0.81 ± 0.07 e | |
HA–MW1 | 0.53 ± 0.12 de | 0.59 ± 0.02 f | |
HA–MW2 | 0.66 ± 0.11 cd | 0.69 ± 0.10 ef | |
60%WG + 40%SPI | HA | 0.97 ± 0.04 a | 1.46 ± 0.07 a |
MW1 | 0.87 ± 0.02 ab | 1.30 ± 0.05 b | |
MW2 | 0.92 ± 0.03 ab | 1.33 ± 0.06 b | |
HA–MW1 | 0.83 ± 0.03 ab | 1.14 ± 0.08 c | |
HA–MW2 | 0.93 ± 0.01 a | 1.22 ± 0.06 bc |
Sample | Baking Conditions | Hardness (N) | Springiness (mm) | Chewiness (N) | Shear Force (N) |
---|---|---|---|---|---|
100%WG + 0%SPI | HA | 8.17 ± 1.74 e | 0.95 ± 0.02 a | 6.75 ± 1.43 ef | 10.33 ± 0.54 cd |
MW1 | 5.98 ± 1.64 ef | 0.96 ± 0.02 a | 4.99 ± 1.36 fg | 9.36 ± 0.68 e | |
MW2 | 4.23 ± 1.19 f | 0.94 ± 0.03 a | 3.44 ± 0.94 g | 10.30 ± 0.95 cd | |
HA–MW1 | 6.54 ± 2.52 ef | 0.95 ± 0.01 a | 5.30 ± 1.99 fg | 9.65 ± 0.27 e | |
HA–MW2 | 4.77 ± 0.98 f | 0.94 ± 0.02 a | 3.60 ± 1.41 g | 10.26 ± 0.56 d | |
80%WG + 20%SPI | HA | 10.74 ± 1.21 d | 0.93 ± 0.03 a | 8.46 ± 0.96 de | 9.33 ± 0.42 e |
MW1 | 12.14 ± 2.39 cd | 0.94 ± 0.01 a | 9.18 ± 1.67 d | 11.21 ± 0.51 b | |
MW2 | 14.26 ± 1.05 c | 0.94 ± 0.01 a | 11.06 ± 0.84 c | 12.21 ± 1.07 a | |
HA–MW1 | 11.96 ± 2.28 cd | 0.94 ± 0.02 a | 8.98 ± 1.67 d | 10.87 ± 0.35 bc | |
HA–MW2 | 19.09 ± 1.72 b | 0.95 ± 0.01 a | 14.37 ± 1.16 b | 7.75 ± 0.52 g | |
60%WG + 40%SPI | HA | 24.46 ± 4.20 a | 0.94 ± 0.01 a | 18.26 ± 2.89 a | 7.63 ± 0.46 g |
MW1 | 18.99 ± 3.86 b | 0.93 ± 0.03 a | 14.06 ± 2.80 b | 7.55 ± 0.87 hi | |
MW2 | 25.40 ± 6.07 a | 0.94 ± 0.01 a | 18.50 ± 4.03 a | 8.58 ± 0.84 g | |
HA–MW1 | 25.90 ± 2.90 a | 0.94 ± 0.01 a | 18.71 ± 1.85 a | 6.83 ± 0.25 h | |
HA–MW2 | 23.19 ± 4.38 a | 0.94 ± 0.01 a | 17.17 ± 3.30 a | 8.03 ± 0.51 fg |
Sample | Baking Conditions | L* | a* | b* | Whiteness |
---|---|---|---|---|---|
100%WG + 0%SPI | HA | 53.93 ± 1.14 cd | 3.24 ± 0.07 g | 21.89 ± 0.34 ef | 48.59 ± 0.90 cd |
MW1 | 50.34 ± 0.99 fg | 3.49 ± 0.31 fg | 21.04 ± 0.91 f | 45.95 ± 1.03 fg | |
MW2 | 49.24 ± 0.17 gh | 4.10 ± 0.13 cd | 22.53 ± 0.88 de | 44.31 ± 0.25 h | |
HA–MW1 | 51.70 ± 0.69 ef | 3.53 ± 0.08 efg | 21.11 ± 0.64 f | 44.17 ± 0.67 ef | |
HA–MW2 | 48.28 ± 0.93 h | 3.86 ± 0.09 cdef | 21.10 ± 0.54 f | 44.01 ± 0.67 h | |
80%WG + 20%SPI | HA | 54.86 ± 0.24 bcd | 5.12 ± 0.15 ab | 25.47 ± 0.10 a | 47.92 ± 0.20 de |
MW1 | 53.39 ± 0.15 de | 4.18 ± 0.31 cd | 23.79 ± 0.70 bc | 47.50 ± 0.35 de | |
MW2 | 51.26 ± 0.96 f | 5.27 ± 0.28 a | 25.26 ± 1.05 a | 44.84 ± 0.43 gh | |
HA–MW1 | 54.92 ± 0.81 bcd | 4.21 ± 0.45 c | 24.93 ± 0.22 ab | 48.31 ± 0.70 de | |
HA–MW2 | 50.03 ± 0.54 fgh | 4.99 ± 0.21 b | 22.86 ± 0.77 cde | 44.83 ± 0.61 gh | |
60%WG + 40%SPI | HA | 56.41 ± 0.74 ab | 3.78 ± 0.10 def | 23.89 ± 0.06 bc | 50.15 ± 0.67 bc |
MW1 | 56.69 ± 0.51 ab | 3.93 ± 0.14 cde | 23.22 ± 0.10 cd | 50.70 ± 0.48 b | |
MW2 | 55.51 ± 2.02 bc | 3.69 ± 0.18 ef | 22.15 ± 0.96 def | 50.14 ± 1.47 bc | |
HA–MW1 | 56.59 ± 2.18 ab | 3.65 ± 0.07 ef | 22.43 ± 0.74 de | 50.98 ± 1.63 ab | |
HA–MW2 | 57.96 ± 0.95 b | 3.22 ± 0.12 g | 22.46 ± 0.50 de | 52.22 ± 0.66 a |
Sample | Baking Conditions | Moisture Content (%) | Protein (%) | Fat (%) | Carbohydrates (%) | Ash (%) | Total Dietary Fiber g/100 g | Soluble Dietary Fiber g/100 g | Insoluble Dietary Fiber g/100 g |
---|---|---|---|---|---|---|---|---|---|
100%WG + 0%SPI | HA | 51.59 ± 0.86 fg | 32.85 ± 0.70 bcd | 3.55 ± 0.05 f | 11.24 ± 1.59 f | 0.78 ± 0.02 b | 2.69 ± 0.23 i | 0.00 ± 0.00 g | 2.69 ± 0.23 f |
MW1 | 52.89 ± 1.09 ef | 33.15 ± 0.03 cd | 2.74 ± 0.04 l | 10.46 ± 1.01 f | 0.77 ± 0.01 b | 7.92 ± 0.16 b | 1.63 ± 0.31 c | 6.29 ± 0.47 a | |
MW2 | 51.34 ± 0.51 fg | 32.44 ± 0.74 d | 2.83 ± 0.06 k | 12.61 ± 0.19 f | 0.79 ± 0.02 a | 4.38 ± 0.01 g | 1.09 ± 0.06 de | 3.29 ± 0.07 ef | |
HA–MW1 | 52.64 ± 1.06 de | 32.15 ± 1.07 d | 3.03 ± 0.07 j | 11.39 ± 0.07 f | 0.79 ± 0.01 b | 6.19 ± 0.57 d | 1.66 ± 0.04 c | 4.53 ± 0.61 b | |
HA–MW2 | 51.08 ± 0.19 fg | 35.05 ± 0.93 a | 3.19 ± 0.10 i | 9.90 ± 0.88 f | 0.79 ± 0.04 bc | 7.05 ± 0.05 c | 2.62 ± 0.33 a | 4.43 ± 0.38 bc | |
80%WG + 20%SPI | HA | 51.19 ± 0.08 fg | 34.09 ± 0.07 bc | 4.25 ± 0.01 a | 9.29 ± 0.18 d | 1.18 ± 0.01 bcd | 5.32 ± 0.17 ef | 0.86 ± 0.05 e | 4.47 ± 0.22 b |
MW1 | 53.00 ± 0.07 bcde | 33.21 ± 0.48 bc | 3.85 ± 0.03 c | 8.83 ± 0.37 e | 1.12 ± 0.01 de | 4.59 ± 0.03 g | 0.44 ± 0.02 f | 4.15 ± 0.01 bcd | |
MW2 | 52.92 ± 0.16 cde | 32.66 ± 0.08 cd | 4.02 ± 0.03 b | 9.25 ± 0.26 de | 1.16 ± 0.01 cde | 3.43 ± 0.41 h | 0.06 ± 0.00 g | 3.37 ± 0.40 ef | |
HA–MW1 | 53.07 ± 0.11 bcde | 34.33 ± 0.59 ab | 3.82 ± 0.01 cd | 7.64 ± 0.70 e | 1.15 ± 0.01 e | 4.59 ± 0.17 g | 1.19 ± 0.11 d | 3.40 ± 0.06 def | |
HA–MW2 | 51.36 ± 0.17 fg | 34.68 ± 0.11 ab | 4.04 ± 0.01 b | 8.73 ± 0.06 e | 1.19 ± 0.01 cde | 5.90 ± 0.15 de | 1.29 ± 0.10 d | 4.60 ± 0.05 b | |
60%WG + 40%SPI | HA | 53.48 ± 0.08 bcd | 32.78 ± 0.25 cd | 3.70 ± 0.05 ef | 8.50 ± 0.28 c | 1.54 ± 0.01 cde | 8.96 ± 0.57 a | 2.33 ± 0.16 b | 6.63 ± 0.40 a |
MW1 | 54.58 ± 0.07 a | 32.16 ± 0.02 d | 3.24 ± 0.03 hi | 8.51 ± 0.03 b | 1.52 ± 0.01 cde | 4.92 ± 0.17 fg | 1.35 ± 0.03 d | 3.57 ± 0.14 de | |
MW2 | 53.76 ± 0.06 b | 32.68 ± 0.15 cd | 3.30 ± 0.02 gh | 8.72 ± 0.18 b | 1.55 ± 0.01 de | 5.91 ± 0.19 de | 1.30 ± 0.05 d | 4.60 ± 0.14 b | |
HA–MW1 | 53.53 ± 0.32 bc | 32.39 ± 0.04 cd | 3.34 ± 0.01 g | 9.18 ± 0.25 b | 1.57 ± 0.04 cde | 4.60 ± 0.33 g | 1.04 ± 0.00 de | 3.56 ± 0.33 de | |
HA–MW2 | 51.39 ± 0.04 fg | 34.46 ± 0.06 ab | 3.69 ± 0.02 de | 8.83 ± 0.11 a | 1.64 ± 0.02 cde | 4.58 ± 0.47 g | 0.86 ± 0.02 e | 3.72 ± 0.49 cde |
Sample | Baking Conditions | Histidine | Leucine | Lysine | Isoleucine | Threonine | Tryptophan | Valine | AAA (Phe + Tyr) | SAA (Met + Cys) |
---|---|---|---|---|---|---|---|---|---|---|
100%WG + 0%SPI | HA | 1.63 | 1.53 | 0.45 | 1.43 | 1.37 | 0.90 | 1.19 | 2.82 | 3.19 |
MW1 | 1.64 | 1.54 | 0.47 | 1.45 | 1.38 | 0.86 | 1.20 | 2.83 | 3.29 | |
MW2 | 1.74 | 1.63 | 0.48 | 1.49 | 1.51 | 0.86 | 1.29 | 3.01 | 3.64 | |
HA–MW1 | 1.64 | 1.54 | 0.48 | 1.52 | 1.41 | 0.69 | 1.25 | 2.95 | 3.23 | |
HA–MW2 | 1.53 | 1.43 | 0.43 | 1.34 | 1.27 | 0.74 | 1.15 | 2.68 | 2.75 | |
80%WG + 20%SPI | HA | 1.72 | 1.58 | 0.74 | 1.35 | 1.61 | 0.66 | 1.20 | 2.95 | 3.34 |
MW1 | 1.47 | 1.44 | 0.63 | 1.37 | 1.36 | 0.67 | 1.19 | 2.70 | 2.77 | |
MW2 | 1.44 | 1.35 | 0.54 | 1.33 | 1.32 | 0.66 | 1.13 | 2.50 | 2.47 | |
HA–MW1 | 1.49 | 1.47 | 0.61 | 1.42 | 1.41 | 0.62 | 1.18 | 2.67 | 3.37 | |
HA–MW2 | 1.60 | 1.47 | 0.64 | 1.40 | 1.45 | 0.63 | 1.15 | 2.67 | 3.55 | |
60%WG + 40%SPI | HA | 1.80 | 1.67 | 0.95 | 1.66 | 1.73 | 0.75 | 1.34 | 2.94 | 3.96 |
MW1 | 1.83 | 1.69 | 0.98 | 1.79 | 1.67 | 0.71 | 1.43 | 2.98 | 3.99 | |
MW2 | 1.70 | 1.57 | 0.91 | 1.46 | 1.68 | 0.67 | 1.21 | 2.80 | 3.95 | |
HA–MW1 | 1.78 | 1.61 | 0.93 | 1.52 | 1.71 | 0.79 | 1.26 | 2.87 | 3.77 | |
HA–MW2 | 1.67 | 1.51 | 0.87 | 1.57 | 1.59 | 0.72 | 1.28 | 2.64 | 3.50 |
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Srikanlaya, C.; Therdthai, N. Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating. Foods 2024, 13, 2697. https://doi.org/10.3390/foods13172697
Srikanlaya C, Therdthai N. Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating. Foods. 2024; 13(17):2697. https://doi.org/10.3390/foods13172697
Chicago/Turabian StyleSrikanlaya, Chonnikarn, and Nantawan Therdthai. 2024. "Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating" Foods 13, no. 17: 2697. https://doi.org/10.3390/foods13172697