Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design
Loading...
Files
Accepted Version
Date
2018-03-29
Authors
Baugreet, Sephora
Kerry, Joseph P.
Brodkorb, André
Gomez, Carolina
Auty, Mark A. E.
Allen, Paul
Hamill, Ruth M.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier B.V.
Published Version
Abstract
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.
Description
Keywords
Older adults , Restructured beef steak , Plant proteins , Transglutaminase , Microstructure , Microscopy
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