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Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products...

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Autores principales: Trindade, Pamela Cristiele Oliveira, dos Santos, Bibiana Alves, Hollweg, Géssica, Correa, Leticia Pereira, Pinton, Mariana Basso, Padilha, Milena, Payeras, Rafael Henrique Zanini, Rosa, Sarita Correa, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529240/
https://www.ncbi.nlm.nih.gov/pubmed/37761195
http://dx.doi.org/10.3390/foods12183486
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author Trindade, Pamela Cristiele Oliveira
dos Santos, Bibiana Alves
Hollweg, Géssica
Correa, Leticia Pereira
Pinton, Mariana Basso
Padilha, Milena
Payeras, Rafael Henrique Zanini
Rosa, Sarita Correa
Cichoski, Alexandre José
Campagnol, Paulo Cezar Bastianello
author_facet Trindade, Pamela Cristiele Oliveira
dos Santos, Bibiana Alves
Hollweg, Géssica
Correa, Leticia Pereira
Pinton, Mariana Basso
Padilha, Milena
Payeras, Rafael Henrique Zanini
Rosa, Sarita Correa
Cichoski, Alexandre José
Campagnol, Paulo Cezar Bastianello
author_sort Trindade, Pamela Cristiele Oliveira
collection PubMed
description This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b(∗) values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.
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spelling pubmed-105292402023-09-28 Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties Trindade, Pamela Cristiele Oliveira dos Santos, Bibiana Alves Hollweg, Géssica Correa, Leticia Pereira Pinton, Mariana Basso Padilha, Milena Payeras, Rafael Henrique Zanini Rosa, Sarita Correa Cichoski, Alexandre José Campagnol, Paulo Cezar Bastianello Foods Article This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b(∗) values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. MDPI 2023-09-19 /pmc/articles/PMC10529240/ /pubmed/37761195 http://dx.doi.org/10.3390/foods12183486 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Trindade, Pamela Cristiele Oliveira
dos Santos, Bibiana Alves
Hollweg, Géssica
Correa, Leticia Pereira
Pinton, Mariana Basso
Padilha, Milena
Payeras, Rafael Henrique Zanini
Rosa, Sarita Correa
Cichoski, Alexandre José
Campagnol, Paulo Cezar Bastianello
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
title Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
title_full Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
title_fullStr Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
title_full_unstemmed Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
title_short Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
title_sort pea protein isolate as a meat substitute in canned pork pâté: nutritional, technological, oxidative, and sensory properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529240/
https://www.ncbi.nlm.nih.gov/pubmed/37761195
http://dx.doi.org/10.3390/foods12183486
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