Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design

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dc.check.date2019-03-29
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorBaugreet, Sephora
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorBrodkorb, André
dc.contributor.authorGomez, Carolina
dc.contributor.authorAuty, Mark A. E.
dc.contributor.authorAllen, Paul
dc.contributor.authorHamill, Ruth M.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderTeagascen
dc.date.accessioned2018-04-05T09:22:15Z
dc.date.available2018-04-05T09:22:15Z
dc.date.issued2018-03-29
dc.date.updated2018-04-03T11:23:31Z
dc.description.abstractWith 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.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (FIRM programme Meat4Vitality: Enhancement of texture, flavour and nutritional value of meat products for older adults); Teagasc (Walsh Fellowship Scheme 11/F/045)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBaugreet, 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.2018.03.024en
dc.identifier.doi10.1016/j.meatsci.2018.03.024
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.journaltitleMeat Scienceen
dc.identifier.urihttps://hdl.handle.net/10468/5737
dc.language.isoenen
dc.publisherElsevier B.V.en
dc.rights© 2018, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectOlder adultsen
dc.subjectRestructured beef steaken
dc.subjectPlant proteinsen
dc.subjectTransglutaminaseen
dc.subjectMicrostructureen
dc.subjectMicroscopyen
dc.titleOptimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite designen
dc.typeArticle (peer-reviewed)en
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