Non-meat Proteins Research Articles

Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages.

This study was conducted to confirm the following effects of non-meat binders (NMB) on proximate composition, pH, cooking yield, amino acids, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and correlation of pork emulsified sausages during refrigerated storage. The following groups of sausage samples were manufactured: Control (non-addition), BBP (1% bovine blood plasma); PBP (1% porcine blood plasma), EWP (1% white egg powder), CPPP (1% commercial porcine plasma powder), ISP (1% isolated soy protein), SP (1% seaweed powder), and SC (1% sodium caseinate). When NMB was added, ISP, SP, and SC showed higher heating yields while PBP showed lower heating yields than the control. As a result of amino acid analysis, PBP, CPPP, and SC showed significantly higher serine content than the control. EWP and SC showed significantly lower TBARS values than the control group, and VBN did not exceed 20 mg% in any treatments until the 5th week. These results demonstrate that SC is a NMB that can lower TBARS value while improving heating yield and serine content.

Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.

Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these treatments on the gel properties and protein structures of minced pork. The cooking loss and trapped water within minced pork increased when additives were incorporated; in particular, the SPI group reached 1.31 ± 0.01% and 91.42 ± 0.20%. The hardness and chewiness of minced pork reached their maximum values (38.91 ± 0.80 N, 14.73 ± 0.41 N) when the WG was added. The κ-CAR/WG-minced pork gel network structure was the densest and most stable, characterized by increased hydrophobic interactions, disulfide bonds in the mince gel, and enthalpy value. The α-helix content with κ-CAR/WG treatment decreased from 27% to 7.8%, transforming into other secondary structures. This suggests that the addition of κ-CAR/WG can be a more effective combination for improving the quality of minced pork.

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion.

The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate meat products. The research aimed to investigate the effects of Transglutaminase (TGase) on the physicochemical properties, microstructure and water phase distribution of non-meat protein emulsion MP composite gels. The results of this study revealed that TGase played a crucial role in forming a tight gel network structure in the composite gels. This enhanced their ability to retain water and improved their overall gel strength. Additionally, TGase increased the gel formation temperature of myofibrillar proteins. Electrophoresis analysis showed that when catalyzed by TGase, there was a lighter band compared to those not catalyzed by TGase. This indicated that the addition of TGase facilitated cross-linking interactions between meat proteins and non-meat proteins in the composite gels. Furthermore, microscopy observations demonstrated that composite gels treated with TGase exhibited a more uniform microstructure. This could be attributed to an acceleration in relaxation time T2. The uniform network structure restricted the movement of water molecules in the gel matrix, thereby improving its water-holding capacity. Overall, these findings highlight how incorporating non-meat proteins into myofibrillar systems can be effectively achieved through enzymatic treatment with TGase. Such modifications not only enhanced important functional properties but also contributed towards developing alternative meat products with improved texture and moisture retention abilities.

Trimethylamine N-oxide generation process was influenced by the proportion and source of macronutrients in the diet

Trimethylamine N-oxide (TMAO) is a risk factor of various chronic diseases, which was produced by metabolism from precursors to trimethylamine (TMA) in gut and the oxidation from TMA in liver. The TMA generation was influenced by diet, mainly due to the rich TMAO precursors in diet. However, it was still unclear that the effects of different proportion and source of macronutrients in different dietary pattern on the production process of TMAO. Here, the generation of TMA from precursors and TMAO from TMA was determined after single oral choline chloride and intraperitoneal injection TMA, respectively, in mice fed with carbohydrates, proteins and fats in different proportion and sources. The results suggested that the generation of TMAO was increased by low non-meat protein and high fat via enhancing the production of TMAO from TMA, and decreased by plant protein and refined sugar via reducing TMA production from precursors in gut and TMAO transformation from TMA in liver. The high fat and high sugar diets accelerating the development of atherosclerosis did not increase the production of TMAO, the risk factor for atherosclerosis, which indicated that the dietary compositions rather than the elevated TMAO level might be a more key risk factor for atherosclerosis.

603-P: Changes in Insulin Resistance by Protein Source and Level of Saturated Fat—An Analysis of the Animal and Plant Protein and Cardiovascular Health (APPROACH) Trial

Background: Protein source and saturated fat (SFA) consumption may affect insulin resistance (IR). We aimed to assess IR using the ratio of triglycerides/HDL (TG/HDL) in the context of a randomized, controlled, crossover dietary intervention trial comparing red meat, white meat and non-meat protein sources at high and low SFA levels. Methods: Healthy men and women aged 21-65 y with BMI 20-35 kg/m2 were randomly assigned to 1 of 2 parallel arms (14% or 7% energy from SFA), and within each consumed diets with protein source derived primarily from red meat, white meat, and nonmeat sources for 4 weeks each in random order. We assessed protein source and log transformed TG/HDL ratio using generalized mixed models adjusting for diet order by level of SFA. A significant interaction was found between SFA and red meat intake (p<0.05). Results: Participants who completed all diets were included: 62 participants on high SFA diets (27 men, 30 women); 51 on low SFA (17 men, 34 women). Red and white meat consumption were each associated with lower log TG/HDL than non-meat protein consumption at high SFA but not low SFA (Table). There was no difference in log TG/HDL between white and red meat consumption at either level of SFA. Conclusion: Diets high in both SFA and red or white meat protein have adverse effects on IR compared with either low SF or non-meat protein consumption. Disclosure M.D.Gadgil: None. R.M.Krauss: None. Funding National Institute of Diabetes and Digestive and Kidney Diseases (R03DK132307); National Heart, Lung, and Blood Institute (R01HL106003); National Center for Advancing Translational Sciences; San Francisco Clinical and Translational Science Institute (UL1TR000004)

Lean Beef and Beef Fat Interact to Enhance Nonheme Iron Absorption in Rats

Nonheme iron absorption is enhanced when meat replaces non-meat protein sources in a meal. Our objective was to examine the hypothesis that both lean and fat fractions of meat contribute to this enhancement. Weanling rats were assigned, according to a 3 x 3 factorial design, to one of nine nutritionally complete diets formulated to contain various combinations of protein (lean beef, skim milk or egg white) and fat sources (beef fat, milk fat or partially hydrogenated vegetable fat). Diets contained 20% protein and 20% fat. After 4 d of consuming the assigned diets, the rats were deprived of food overnight and offered a meal of their respective diet labeled extrinsically with 59FeCl3. Feeding of the unlabeled diets was continued for 14 d. Iron absorption was estimated from 59Fe retention, monitored by whole-body counting over the 14-d period. Absorption was highest from diets containing beef regardless of the fat source, but the combination of beef and beef fat was highest of all. In the comparison of absorption from the lean beef and other diets, there was significant interaction between lean beef and fat source on iron absorption. These results suggest that the iron absorption-enhancing properties of meat may involve an interaction between the lean and fat fractions of meat.

Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein

Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein

Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters

The effect of using non-meat proteins (pea, faba, rice, whey, and caseinate; 2% level) on the texture, yield, and structure of lean turkey meat batters was compared to an all-meat control and a control with 2% added meat proteins. The best overall proteins were caseinate (animal derived) and pea (plant derived) which reduced cooking loss (P < 0.05, 60% compared to the two controls), while also increasing hardness over the first control treatment. Rice protein also increased hardness (P < 0.05) but did not reduce cooking loss compared to the first control. Part of this could also be seen under the microscope, where the caseinate and faba treatments showed denser microstructure compared to the rice and whey protein treatments; both had higher cooking loss. Overall, the meat industry is continuously searching for non-meat ingredients to enhance texture and yield and this study provides ranking of some new protein preparations.

Feeding children with environmentally based dietary guidelines: The Nitrogen Footprint of school lunch menus adhering to the Spanish dietary guidelines

It is at an early development stage the best opportunity for a society to learn the concepts of sustainable production and consumption. Schools can serve as effective and efficient ways for this purpose. This work quantifies the Nitrogen Footprint (NF) of twelve school menus developed following the Spanish dietary guidelines. The analysis considers six fall school menus and six spring school menus for 7 to 12 years old children. Fall menus present higher NF than spring menus, being on average 23 g N and 19 g N, respectively. This is mainly due to the presence of beef dishes in fall menus, which significantly increase the production NF. Menus including non-meat protein sources, such as legumes, exhibit the lowest N pollution. Menus with beef dishes remain the most intensive menus for fall and spring in terms of N pollution and energy intake, being 0.04 g N/kcal. The highest contributing stage to the total NF is the production (92.6 %), followed by consumption (5.8 %), while the distribution and cooking stages present lower contributions. In order to improve the overall NF, some reduction strategies are: (1) substitution of beef with other animal meat sources, (2) substitution of beef with non-meat sources, (3) improvement of wastewater treatment efficiency, and (4) recycling non-edible food. Substituting beef with non-meat sources achieves the highest reduction (76 %) compared to the total NF of the school menus. It is recommendable to include environmental aspects related to N emissions within the school guidelines in order to provide practical information to policymakers and guide-users.

Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel.

Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet size and active or inactive interaction between interface and meat proteins. Incorporation of nonmeat protein emulsion (2% protein (w/w), egg-white protein isolate (EPI), porcine plasma protein (PPP), or sodium caseinate (SC)) with different droplet sizes (nano or macro) to a model of 2% MP gel was investigated in this research. The results of drop size measurement showed that 15,000 psi homogenizing could decrease the diameter of emulsion drop from macro- to nanoscale in the range of 324.4–734.5 nm. Active fillers (PPP and EPI emulsions) with nanodroplet size did not influence the viscosity of emulsion-filled composite cold sols but caused positive filling effects on the MP gel matrix after heating, as evidenced by the density microstructure. PPP and EPI nano-emulsion-filled composite MP had a significant high storage modulus enforcement effect, which reached nearly eight times those of other treatments (p < 0.05). Similarly, the results of thermal scanning rheology and a large-deformation mechanical test showed that PPP and EPI emulsions with nanoscale droplets, other than macroscale, had the highest gel strength of heat-induced emulsion-filled composite MP gel (p < 0.05). Overall, these findings will be helpful for selecting the correct pre-emulsified protein and designing the textural properties of foods.

Farm to Institution to Farm: Circular Food Systems With Native Entomoculture

Edible insects recycle food waste, which can help feed a hungrier planet by making food systems more circular and diversifying protein production. The potential for entomophagy (i.e., insect cuisine) to contribute to waste recycling and lower input food production is only beginning to be explored in the U.S., although insects have been consumed by people for millennia in a wide range of cultures. In this perspective piece, we consider as a case study the potential for university foodservice programs in New England to serve as incubators for circular entomophagous food systems. Students are likely early adopters of entomophagy because they increasingly demand sustainable non-meat protein options. University foodservices meanwhile purchase large amounts of food wholesale from local producers, utilize standardized pre-processing, and generate consistent waste streams which may be valuable feed for local insect farmers. Current Farm to Institution approaches strengthen regional food systems by connecting small farmers with university foodservices; we argue that a similar model (Farm to Institution to Farm) could support establishment of local insect farms, introduce edible insects to a relatively receptive base of university student customers, and provide a more sustainable mechanism for repurposing university food waste as insect feed. But to enable this type of food system, additional requirements include: (1) research on domestication of native insect species; (2) investment in processing capacity, ensuring new insect farmers have reliable markets for raw insect products; (3) infrastructure to recirculate waste streams within existing food systems; and (4) creation of recipes that entice new insect consumers.

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries.

The overconsumption of meat has been charged with contributing to poor health and environmental degradation. Replacing meat with non-meat protein sources is one strategy advocated to reduce meat intake. This narrative review aims to identify the drivers and inhibitors underlying replacing meat with non-meat protein sources in omnivores and flexitarians in developed countries. A systematic search was conducted in Scopus and Web of Science until April 2021. In total, twenty-three studies were included in this review examining personal, socio-cultural, and external factors. Factors including female gender, information on health and the environment, and lower price may act as drivers to replacing meat with non-meat protein sources. Factors including male gender, meat attachment, food neophobia, and lower situational appropriateness of consuming non-meat protein sources may act as inhibitors. Research is needed to establish the relevance of socioeconomic status, race, ethnicity, religion, health status, food environment, and cooking skills. Future studies should prioritize standardizing the definitions of meat and non-meat protein replacements and examining factors across different consumer segments and types of non-meat protein sources. Thereby, the factors determining the replacement of meat with non-meat protein sources can be better elucidated, thus, facilitating the transition to a healthier and more sustainable diet.

Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage.

Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

Non-meat proteins are widely used in the meat processing, and the final product is greatly affected by salt. This study presented the combined use of soybean protein isolate (SPI) and egg white (EW) on the gelation of chicken myofibrillar protein (MP) with or with NaCl. Gel properties were determined with the use of texture profile analysis, cooking loss, intermolecular forces, rheological properties, scanning electron microscopy and low field nuclear magnetic resonance (LF-NMR) measurements. Non-meat proteins improved the MP gel quality when it was without NaCl, except for the increased cooking loss caused by 1.2% SPI. The effect of non-meat proteins on MP gel quality was more obvious at 0.3 mol/L NaCl, including the improvement of gel hardness by SPI and the reduction of cooking loss by EW. When the added non-meat proteins changed from 1.2% SPI to 0.3% EW-0.9% SPI, the gel hardness significantly decreased (P < 0.05). Its storage modulus was even lower than that of the pure MP, and uneven protein aggregates and pores were observed in the microstructure. This was because the SPI aggregates were wrapped by EW, and the SPI-EW aggregates led to the local aggregation of MP and the uneven structure of MP gel.

Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil

AbstractImprovement of nutritive profile of pork sausages was performed by fat reduction and partial substitution of backfat with soybean oil (SBO). The control sausage was made from pork backfat. For the studied samples, SBO in native and pre-emulsified forms was used for partial substitution of backfat at 25% (by wt of backfat) to produce sausages with various fat contents (30, 20, and 10%). Discontinuity of protein matrix could be observed with increasing fat content, especially for addition of pork backfat. Improvement on product stability could be achieved using SBO, especially pre-emulsified form, to partially replace animal fat. Better dispersibility of the SBO droplets through the meat matrix compared to backfat globules was suggested by the greater continuity in the microstructure of the sausages with SBO. For the sausages supplemented with pre-emulsified SBO, the non-meat protein used as emulsifier could further strengthen the protein network, thereby resulting in enhanced product stability and retained textural attributes of the sausages. The fish protein isolate presently employed as emulsifier to prepare SBO emulsion could be promisingly used to produce more nutritive sausages by providing adequate stability.

Meat analogs: Protein restructuring during thermomechanical processing.

Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.

Prospects of using vegetable raw materials for enrichment of semi-finished products

The article presents the results of the study of the possibility of using the created composite mixture of flax, rice and barley flour in the technology of cut semi-finished products. To achieve this goal, we studied the selected types of flour, substantiated the ratio of components to create a mixture and investigated the quality of cut semi-finished products made using it. Study of functional and technological properties of selected crops, necessary to assess the possibility of their use in meat systems. According to the obtained data, the crushed seeds of all samples have high functional and technological properties. Protein complexes have a sufficiently high hydrophilicity, which allows to form gels, form emulsions, absorb water and fats. High fat-retaining ability of proteins provides gentle and homogeneous texture of products, excludes separation of fat, deformation of products, reduces losses during heat treatment. The development of meat products containing plant proteins ensures the maximum use of animal and plant resources, as well as contributes to the creation of recipes and technologies for balanced food. The improvement of technology is offered and the range of cut semi-finished products with replacement of raw meat by hydrated composite mixture of flax, barley and rice flour in the amount of 15-30% is expanded. The advanced technology of production of chopped semi-finished products differs in that before mixing the composite mixture of flax, barley and rice flour is hydrated in water at a temperature of 10… 12 ° C (hydromodule 1: 4) for 3… 5 minutes. A blend of vegetable oils is also prepared separately. Then the hydrated flour and a blend of vegetable oils are served for the preparation of minced meat, followed by molding, breading and freezing according to traditional technology. The use of non-meat protein food ingredients of plant origin can significantly increase the economic performance of production by reducing the cost of raw materials and increase the profitability of production, the most rational use of raw meat, reduce weight loss of finished products after processing, increase production and expand the range high quality food.

Effects of non-meat proteins on the quality of fermented sausages

Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage.&#x0D; Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH.&#x0D; Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*).&#x0D; Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P &gt; 0.05).

Protein diversification

Protein diversification

Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial

Dietary recommendations to limit red meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol. However, the relation of white meat to CVD risk, and the effects of dietary protein source on lipoprotein particle subfractions, have not been extensively evaluated. We tested whether levels of atherogenic lipids and lipoproteins differed significantly following consumption of diets with high red meat content compared with diets with similar amounts of protein derived from white meat or nonmeat sources, and whether these effects were modified by concomitant intake of high compared with low SFAs. Generally healthy men and women, 21-65 y, body mass index 20-35 kg/m2, were randomly assigned to 1 of 2 parallel arms (high or low SFA) and within each, allocated to red meat, white meat, and nonmeat protein diets consumed for 4 wk each in random order. The primary outcomes were LDL cholesterol, apolipoprotein B (apoB), small+medium LDL particles, and total/high-density lipoprotein cholesterol. Analysis included participants who completed all 3 dietary protein assignments (61 for high SFA; 52 for low SFA). LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content (P<0.0001 for all, except apoB: red meat compared with nonmeat [P=0.0004]). This was due primarily to increases in large LDL particles, whereas small+medium LDL and total/high-density lipoprotein cholesterol were unaffected by protein source (P=0.10 and P=0.51, respectively). Primary outcomes did not differ significantly between red and white meat. Independent of protein source, high compared with low SFA increased LDL cholesterol (P=0.0003), apoB (P=0.0002), and large LDL (P=0.0002). The findings are in keeping with recommendations promoting diets with a high proportion of plant-based food but, based on lipid and lipoprotein effects, do not provide evidence for choosing white over red meat for reducing CVD risk. This trial was registered at Clinicaltrials.gov as NCT01427855.