Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat

文献类型： 外文期刊

第一作者： Liu, Haodong

作者： Liu, Haodong;Zhang, Jinchuang;Hu, Anna;Li, Tongqing;Guo, Feng;Wang, Qiang;Chen, Qiongling

作者机构：

关键词： whole-cut plant-based meat; low- and high-moisture textured vegetable proteins; mixed gel system; physicochemical properties; nutritional quality

期刊名称：GELS （ 影响因子：4.6； 五年影响因子：5.2 ）

ISSN：

年卷期： 2023 年 9 卷 6 期

页码：

收录情况： SCI

摘要： Low-moisture (20 similar to 40%) and high-moisture (40 similar to 80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96 similar to 7297.21 g), springiness (0.84 similar to 0.89%), and chewiness (3162.44 similar to 6466.94 g) while also reducing the viscosity (3.89 similar to 10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities.

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