بررسی ویژگی‌های فیزیکوشیمیایی، ساختاری و حسی گوشت آنالوگ تولیدشده در رطوبت بالا بر پایه ایزوله پروتئین نخود در ترکیب با کنسانتره پروتئین تخم کتان

نویسندگان
فاطمه ریاضی 1
مصطفی مظاهری طهرانی 2
1 1- دانشجوی دکتری گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
10.22034/FSCT.19.130.259
چکیده
تقاضای رو به رشدی به منظور تولید گوشت‌های آنالوگ بر پایه پروتئین‌های گیاهی با کیفیت بالا وجود دارد. تولید گوشت‌های آنالوگ با تردی و حس آبداری مطلوب یکی از چالش‌های اخیر در این حوزه می‌باشد. در این مطالعه از کنسانتره پروتئین تخم کتان در سطوح (0، 1، 2، 4 و 5 درصد) به‌عنوان یک ماده‌ی اولیه نوظهور جهت توسعه گوشت‌های گیاهی در طی فرآیند اکستروژن با رطوبت بالا در ترکیب با ایزوله پروتئین نخود استفاده شد و خصوصیات فیزیکوشیمایی، عملکردی، بافتی و حسی گوشت آنالوگ تولیدی مورد بررسی قرار گرفت. نتایج نشان داد اضافه کردن کنسانتره پروتئین تخم کتان اثر معنی‌داری بر روی میزان پروتئین، کربوهیدرات، چربی و pH نمونه‌های تولیدی داشت (p˂0.05) و سبب بهبود خواص عملکردی مانند افزایش بازده درصد پخت و کاهش میزان رطوبت قابل‌بیان شد. پارامترهای بافتی و پارامتر قرمزی رنگ نمونه با افزودن کنسانتره پروتئین تخم کتان به‌طور معنی‌داری کاهش یافت. (p˂0.05). استفاده از کنسانتره پروتئین تخم کتان امتیاز مربوط به طعم و پذیرش کلی را به ترتیب از 3 و 3.4 در نمونه کنترل به میزان 4.8 و 4.6 در نمونه T5 به‌طور معنی‌داری افزایش داد (p˂0.05).
کلیدواژه‌ها
گوشت آنالوگ
ایزوله پروتئین نخود
کنسانتره پروتئین تخم کتان
بافت

موضوعات

عنوان مقاله English

Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate

نویسندگان English

fatemeh riazi 1
Mostafa Mazaheri Tehrani 2
1 Ph. D student of food science and technology, agriculture faculty, Ferdowsi University of Mashhad
2 Professor of food science and technology, agriculture faculty, Ferdowsi University of Mashhad
چکیده English

There is a growing demand to produce high quality-meat analog based on plant-based protein.. producing meat analog which is rich in tenderness and juiciness is one of the recent challenges in this field. In this survey, flaxseed protein concentrate was used at levels (0, 1, 2, 4, and 5%) as a novel ingredient to develop plant-based meat during the high moisture extrusion in combination with pea protein isolate and the physicochemical properties, The functional, textural, and sensory characteristic of the produced meat analogs were investigated. The results showed that the addition of flaxseed protein concentrate had a significant effect on the amount of protein, carbohydrate, fat, and pH in the samples (p˂0.05) and improved the functional properties such as increasing cooking yield(%) and reducing expressible moisture(%). textural parameters and brightness and redness parameters of the sample were significantly reduced by the addition of flaxseed protein concentrate (p˂0.05). The use of flaxseed protein concentrate significantly increased (p˂0.05).the taste and overall acceptance of the control sample(T1) respectively from 3 and 3, 4 to 4.8 and 4.6 in T5 sample.

کلیدواژه‌ها English

Meat Analog
Pea Protein Isolate
Flaxseed Protein Concentrate
texture
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