Abstract
The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.
Highlights
The consumption of red and processed meat has recently been associated to cancer, with red meat classified as ‘‘probably carcinogenic’’ and processed meat as ‘‘carcinogenic’’ (International Agency for Research on Cancer 2015)
The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control
A 30% substitution resulted in a significant 25–27.5% decrease in fat content compared to control, while a 15% substitution resulted in 6–12% decrease in fat compared to control
Summary
The consumption of red and processed meat has recently been associated to cancer, with red meat classified as ‘‘probably carcinogenic’’ and processed meat as ‘‘carcinogenic’’ (International Agency for Research on Cancer 2015). These conclusions reached the scientific community, and the general public through mass media (Domingo and Nadal 2017). A recent Dutch survey found that 77% of consumers considered themselves to be meat-reducers and not avoiders (Dagevos and Voordouw 2013). A recent market research study in the UK (Mintel 2017), reported that over a third (35%) of meat and poultry eaters and buyers have regular days when they avoid meat, rising to 43% among consumers who are 25–34 years old. In January 2018, the retailer Waitrose in the UK launched a range of sausages, meatballs and burgers containing up to 35% fruit, vegetables or pulses, targeting consumers looking to reduce their meat intake as part of their healthier food launches (Waitrose 2018)
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