Abstract
The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results.
Highlights
Meat is an important dietary source of protein and several essential nutrients [1].overconsumption and consumption of processed meat are risk factors for some forms of cancer, cardiovascular disease, and type 2 diabetes [2,3]
This study investigated the suitability of textured vegetable protein (TVP) as a partial substitute for beef in beef
This study investigated the suitability of TVP as a partial substitute for beef in beef patties at various levels
Summary
Meat is an important dietary source of protein and several essential nutrients [1].overconsumption and consumption of processed meat are risk factors for some forms of cancer, cardiovascular disease, and type 2 diabetes [2,3]. A trend is developing worldwide to reduce the consumption of red meat in the daily diet [5]. As part of this trend, flexitarian consumers expect that consuming plant-based products will help them reduce the intake of saturated fats and cholesterol associated with meat consumption [6]. During 1960s, TVP was invented and was subsequently used in meat analogs as a prime ingredient. TVP was allowed for use as the main ingredient for vegan versions of meat-based dishes, such as burgers and patties, with as much as 30% of the meat replaced with TVP [8]. The newest versions of meat analogs, e.g., Impossible Foods and Beyond
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