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Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment

The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked...

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Autores principales: Sakai, Kiyota, Sato, Yukihide, Okada, Masamichi, Yamaguchi, Shotaro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8782913/
https://www.ncbi.nlm.nih.gov/pubmed/35064181
http://dx.doi.org/10.1038/s41598-022-05091-4
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author Sakai, Kiyota
Sato, Yukihide
Okada, Masamichi
Yamaguchi, Shotaro
author_facet Sakai, Kiyota
Sato, Yukihide
Okada, Masamichi
Yamaguchi, Shotaro
author_sort Sakai, Kiyota
collection PubMed
description The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked animal-based meat, especially the color. This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). First, we investigated the synergistic effects of SBP and LC on BR decolorization of meat analog patties. We discovered that the red tones of LC-treated patties containing BR and SBP were remarkably browned after grilling, compared to patties that did not contain SBP. Notably, this color change by LC + SBP was similar to that of beef patties. Additionally, the hardness of LC-treated meat analog patties containing BR was higher than those that did not contain BR. Interestingly, the presence of SBP and LC enhanced the browning reaction and functional properties of meat analogs containing BR. This is the first report on a browning system for meat analogs containing BR using enzymatic methods to the best of our knowledge.
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spelling pubmed-87829132022-01-25 Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment Sakai, Kiyota Sato, Yukihide Okada, Masamichi Yamaguchi, Shotaro Sci Rep Article The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked animal-based meat, especially the color. This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). First, we investigated the synergistic effects of SBP and LC on BR decolorization of meat analog patties. We discovered that the red tones of LC-treated patties containing BR and SBP were remarkably browned after grilling, compared to patties that did not contain SBP. Notably, this color change by LC + SBP was similar to that of beef patties. Additionally, the hardness of LC-treated meat analog patties containing BR was higher than those that did not contain BR. Interestingly, the presence of SBP and LC enhanced the browning reaction and functional properties of meat analogs containing BR. This is the first report on a browning system for meat analogs containing BR using enzymatic methods to the best of our knowledge. Nature Publishing Group UK 2022-01-21 /pmc/articles/PMC8782913/ /pubmed/35064181 http://dx.doi.org/10.1038/s41598-022-05091-4 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Sakai, Kiyota
Sato, Yukihide
Okada, Masamichi
Yamaguchi, Shotaro
Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
title Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
title_full Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
title_fullStr Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
title_full_unstemmed Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
title_short Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
title_sort synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8782913/
https://www.ncbi.nlm.nih.gov/pubmed/35064181
http://dx.doi.org/10.1038/s41598-022-05091-4
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