Abstract
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.
Highlights
The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs
To the best of our knowledge, this is the first report on a browning system for meat analogs containing beet red (BR) using enzymatic methods
To investigate whether sugar beet pectin (SBP) and LC have a synergistic effect on browning plant-based meat analogs, we added LC to pea-based patties containing BR and SBP (Fig. 1)
Summary
The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. 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). The widening gap between the current supply of meat and its future demand has increased the need to produce plant-based meat analogs as protein s ources[1]. Shifting the global food production system into a more sustainable one by developing plant-based analogs will address the future demand for protein sources and support a healthy lifestyle and protect the environment. Some consumers and companies have concerns regarding the risk of using genetically modified proteins in meat analogs
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