Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

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 signi...

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Autores principales:	Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	textured vegetable protein plant-based ingredients beef taste traits fatty acid Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/d64072d6f8804c3d9f94d8fca111bad3
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spelling	oai:doaj.org-article:d64072d6f8804c3d9f94d8fca111bad32021-11-25T17:35:54ZCharacteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System10.3390/foods101128112304-8158https://doaj.org/article/d64072d6f8804c3d9f94d8fca111bad32021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2811https://doaj.org/toc/2304-8158The 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 (<i>p</i> < 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 (<i>p</i> < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (<i>p</i> < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (<i>p</i> < 0.05), while gumminess and chewiness increased (<i>p</i> < 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.Allah BakhshSe-Jin LeeEun-Yeong LeeYoung-Hwa HwangSeon-Tea JooMDPI AGarticletextured vegetable proteinplant-based ingredientsbeeftaste traitsfatty acidChemical technologyTP1-1185ENFoods, Vol 10, Iss 2811, p 2811 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	textured vegetable protein plant-based ingredients beef taste traits fatty acid Chemical technology TP1-1185
spellingShingle	textured vegetable protein plant-based ingredients beef taste traits fatty acid Chemical technology TP1-1185 Allah Bakhsh Se-Jin Lee Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
description	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 (<i>p</i> < 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 (<i>p</i> < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (<i>p</i> < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (<i>p</i> < 0.05), while gumminess and chewiness increased (<i>p</i> < 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.
format	article
author	Allah Bakhsh Se-Jin Lee Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo
author_facet	Allah Bakhsh Se-Jin Lee Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo
author_sort	Allah Bakhsh
title	Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
title_short	Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
title_full	Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
title_fullStr	Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
title_full_unstemmed	Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
title_sort	characteristics of beef patties substituted by different levels of textured vegetable protein and taste traits assessed by electronic tongue system
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d64072d6f8804c3d9f94d8fca111bad3
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Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

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