摘要
This study investigated the effects of an oil-in-water(O/W)emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties.Vegetable oils(peanut,coconut,and medium-chain triglyceride(MCT)oils)and liquid additives(water,oil,water,oil,and surfactant;emulsion)were used to prepare the patties.Tween®80 and soy protein isolate(SPI)were used to prepare the emulsion.The emulsion droplet size andζ-potential were analyzed before mixing with the textured vegetable protein batter.The physicochemical,rheological,and sensory properties of the resulting plant-based meat patties were analyzed.The emulsions droplet sizes were approximately 5-10μm,with a surface charge of>40 or 18 mV upon Tween®80 or SPI addition,respectively.For patties containing MCT oil,cooking loss and hardness were reduced when using water,oil,Tween®80,and emulsion samples.Additionally,these samples exhibited high liquid holding capacity,which affected tenderness.The creep recovery and viscoelasticity of the batters were unaffected by the oil type but generally higher in surfactant-containing batters.The L*value decreased irrespective of the type of oil or treatment,and the color difference was low in the sample containing Tween®80.Moreover,based on the sensory test,MCT oil mixed with Tween®80 resulted in patties with the highest levels of tenderness,juiciness,and overall acceptance.In conclusion,incorporating MCT oil and pre-manufactured emulsion as an animal fat substitute can improve the juiciness,liquid-holding capacity,and overall palatability of plant-based meat products.
基金
supported by Konkuk University Premier Research Fund in 2021.
