Full text restriction information:Access to this article is restricted until 12 months after publication by request of the publisher.
Restriction lift date:2019-03-29
Citation:Baugreet, S., Kerry, J. P., Brodkorb, A., Gomez, C., Auty, M., Allen, P. and Hamill, R. M. (2018) 'Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design', Meat Science. doi:10.1016/j.meatsci.2018.03.024
With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion. Optimal formulation (F) to obtain a protein-enriched steak with lowest hardness values was achieved with TG (2%), PPI (8%), RP (9.35%) and LF (4%). F, F1S (optimal formulation 1 with added seasoning) and control restructured products (not containing plant proteins or seasonings) were scored by 120 consumers' aged over-65 years. Controls were most preferred (P < .05), while F1S were least liked by the older consumers. Consumer testing suggests further refinement and optimisation of restructured products with plant proteins should be undertaken.
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