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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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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. |
format | Online Article Text |
id | pubmed-10529240 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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