The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom
Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI
Keywords:
Pea protein isolate, Plant-based minced meatball
Abstract
The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI led to optimal production of plant-based minced meatballs with high protein content (10.79 g/100 g), low fat content (2.08 g/100 g), and an overall liking score exceeding 7.0, indicating acceptability. These findings confirm that PPI is a practical alternative to meat proteins for producing plant-based meat products.
References
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Das, P.P.., Xu, C., Lu, Y., Khorsandi, A., Tanaka, T., Korber, D., Nickerson, M., & Rajagopalan, N. (2023). Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate. Food Chemistry: Molecular Sciences, 6, 100169. doi: 10.1016/j.fochms.2023.100169
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Ferawati, F., Zahari, I., Barman, M., Hefni, M., Ahlström, C., Witthöft, C., & Östbring, K. (2021). High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties. Foods, 10(4), 843.
Giménez, A., Ares, G., & Gámbaro, A. (2008). Survival analysis to estimate sensory shelf life using acceptability scores. Journal of Sensory Studies, 23(5), 571–582. doi: 10.1111/j.1745-459X.2008.00173.x
Grasso, S., Smith, G., Bowers, S., Ajayi, O.M., & Swainson, M. (2019). Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology, 56, 3126-3135. doi: 10.1007/s13197-018-3552-9
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Kaleda, A., Talvistu, K., Vaikma, H., Tammik, M-L., Rosenvald, S., & Vilu, R. (2021). Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. Future Foods, 4, 100092. doi: 10.1016/j.fufo.2021.100092
Lam, A., Can Karaca, A., Tyler, R., & Nickerson, M. (2018). Pea protein isolates: Structure, extraction, and functionality. Food Reviews International, 34(2), 126–147. doi: 10.1080/87559129.2016.1242135
Lima., D.C., Noguera, N.H., Rezende-de-Souza, J.H., & Pflanzer Júnior, S.B. (2023). What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims and nutritional value. Journal of Food Composition and Analysis, In press, 105406. doi: 10.1016/j.jfca.2023.105406
Lee, J-S., Kim, S., Jeong, Y.J., Choi, I., & Han, J. (2023). Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process. Food Hydrocolloids, 139, 108567. doi: 10.1016/j.foodhyd.2023.108567
Meng, Y., & Cloutier, S. (2014). Chapter 20 - Gelatin and Other Proteins for Microencapsulation. In Gaonkar, A.G., Vasisht, N., Khare, A.R., & Sobel, R (Eds.), Microencapsulation in the Food Industry. NY, USA: Academic Press.
Mena, B., Fang, Z., Ashman, H., Hutchings, S., Ha, M., Shand, P.J., et al. (2020). Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre. International Journal of Food Science and Technology, 55 (6), 2381-2390. doi: 10.1111/ijfs.14482
Muhialdin, B.J., & Ubbink, J. (2023). Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate. Food Hydrocolloids, 140, 108639. doi: 10.1016/j.foodhyd.2023.108639
Nakpatchimsakun, P., Hirunyophat, P., & Fuengkajornfung, N. (2023). The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball. Future of Food: Journal on Food, Agriculture and Society, 11(2), 1-9. doi: 10.17170/kobra-202210056940
Oostindjer, M., Alexander, J., Amdam, G. V., Andersen, G., Bryan, N. S., Chen, D., Corpet, D. E., Smet, S. D., Dragsted, L. O., Haug, A., Karlsson, A. H., Kleter, G., de-Kok, T. M., Kulseng, B., Milkowski, A. L., Martin, R. J., Pajari, A.-M., Paulsen, J. E., Pickova, J., … Egelandsdal, B. (2014). The role of red and processed meat in colorectal cancer development: a perspective. Meat Science, 97(4), 583−596. doi: 10.1016/j.meatsci.2014.02.011
Sajib, M., Forghani, B., Kumar Vate, N., & Abdollahi, M. (2023). Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications. Food Chemistry, 412, 135585. doi: 10.1016/j.foodchem.2023.135585
Sha, L., & Xiong, Y.L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51-61. doi: 10.1016/j.tifs.2020.05.022
Sardar, H., Akbar Anjum, M., Hussain, S., Ali, S., Rashid Shaheen, M., Ahsan, M., Ejaz, S., Shafique Ahmad, K., Naz, S., & Shafique, M. (2022). Scientia Horticulturae, 293, 110694. doi: 10.1016/j.scienta.2021.110694
The public health ministry. (1998). Notification of the ministry of public health, No. 182: Re: Nutrition labelling. Nonthaburi: Ministry of Public Health.
Turgut, S. S., Isikci, F., & Soyer, A. (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science, 129, 111−119. doi: 10.1016/j.meatsci.2017.02.019
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Vera Zambrano, M., Dutta, B., Mercer, D.G., MacLean, H.L., & Touchie, M.F. (2019). ssessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review. Trends in Food Science & Technology, 88, 484-496. doi: 10.1016/j.tifs.2019.04.006
Wang, Z., Ng, K., Warner, R.D., Stockmann, R., & Fang, Z. (2023). Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs. Food Control, 149, 109715. doi: 10.1016/j.foodcont.2023.109715
Xia, S., Xue, Y., Xue, C., Jiang, X., & Li, J. (2022). Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion. LWT - Food Science and Technology, 154, 112756. doi: 10.1016/j.lwt.2021.112756
Yiannakou, I., Barber, L.E., Li, S., Adams-Campbell, L.L., Palmer, J.R., Rosenberg, L., & Petrick, J.L. (2022). A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study. The Journal of Nutrition, 152(5), 1254-1262. doi: 10.1093/jn/nxab419
Yang, Y., Zheng, Y., Ma, W., Zhang, Y., Sun, C., & Fang, Y. (2023). Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison. Food Hydrocolloids, 143, 108886. doi: 10.1016/j.foodhyd.2023.108886
Zhang, Y., Xu, J., Zhang, T., Huang, S., Wang, X., & Zhong, J. (2023). Chapter 4 - Application of atomic force microscopy for food proteins. In Zhong, J., Zhong, C., & Yang, H (Eds.), Fundamentals and Application of Atomic Force Microscopy for Food Research. NY, USA: Academic Press.
Association of Official Analytical Chemists International. (2019). Official Methods of Analysis of AOAC International (21st ed.). MD, USA: AOAC International. Retrieved from https://www.aoac.org/resources/official-methods-of-analysis-revisions-to-21st-edition/
Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S.H. (2010). Food Research International, 43 (2), 537-546. doi: 10.1016/j.foodres.2009.07.021
Broucke, K., Van Poucke, C., Duquenne, B., De Witte, B., Baune, M-C., Lammers, V., Terjung, N., Ebert, S., Gibis, M., Weiss, J., & Van Royen, G. (2022). Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages. Innovative Food Science & Emerging Technologies, 22, 102992. doi: 10.1016/j.ifset.2022.102992
Chandra, M.V., & Shamasundar, B.A. (2015). Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish. International Journal of Food Properties, 18(3), 572-584. doi: 10.1080/10942912.2013.845787
Chen, Q., Zhang, J., Zhang, Y., Meng, S., & Wang, Q. (2021). Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes. Food Hydrocolloids, 117, 106732. doi: 10.1016/j.foodhyd.2021.106732
Das, P.P.., Xu, C., Lu, Y., Khorsandi, A., Tanaka, T., Korber, D., Nickerson, M., & Rajagopalan, N. (2023). Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate. Food Chemistry: Molecular Sciences, 6, 100169. doi: 10.1016/j.fochms.2023.100169
FAO. (2004). Human energy requirements: Report of a Joint FAO/WHO/UNU Expert Consultation. Retrieved from https://www.fao.org/3/y5686e/y5686e00.htm
Ferawati, F., Zahari, I., Barman, M., Hefni, M., Ahlström, C., Witthöft, C., & Östbring, K. (2021). High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties. Foods, 10(4), 843.
Giménez, A., Ares, G., & Gámbaro, A. (2008). Survival analysis to estimate sensory shelf life using acceptability scores. Journal of Sensory Studies, 23(5), 571–582. doi: 10.1111/j.1745-459X.2008.00173.x
Grasso, S., Smith, G., Bowers, S., Ajayi, O.M., & Swainson, M. (2019). Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology, 56, 3126-3135. doi: 10.1007/s13197-018-3552-9
Gravel, A., Dubois-Laurin, F., & Doyen, A. (2023). Effects of hexane on protein profile and techno-functional properties of pea protein isolates. Food Chemistry, 406, 135069. doi: 10.1016/j.foodchem.2022.135069
Grand view research. (2023). Plant-based Meat Market Size, Share & Trends Analysis Report By Source (Soy, Pea, Wheat), By Product (Burgers, Sausages, Patties), By Type, By End-user, By Storage, By Region, And Segment Forecasts, 2023 – 2030. Retrieved from https://www.grandviewresearch.com/industry-analysis/plant-based-meat-market#:~:text=Report%20Overview,24.9%25%20from%202023%20to%202030
He, J., Evans, N. M., Liu, H., & Shao, S. (2020). A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2639−2656. doi: 10.1111/1541-4337.12610
Kaleda, A., Talvistu, K., Vaikma, H., Tammik, M-L., Rosenvald, S., & Vilu, R. (2021). Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. Future Foods, 4, 100092. doi: 10.1016/j.fufo.2021.100092
Lam, A., Can Karaca, A., Tyler, R., & Nickerson, M. (2018). Pea protein isolates: Structure, extraction, and functionality. Food Reviews International, 34(2), 126–147. doi: 10.1080/87559129.2016.1242135
Lima., D.C., Noguera, N.H., Rezende-de-Souza, J.H., & Pflanzer Júnior, S.B. (2023). What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims and nutritional value. Journal of Food Composition and Analysis, In press, 105406. doi: 10.1016/j.jfca.2023.105406
Lee, J-S., Kim, S., Jeong, Y.J., Choi, I., & Han, J. (2023). Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process. Food Hydrocolloids, 139, 108567. doi: 10.1016/j.foodhyd.2023.108567
Meng, Y., & Cloutier, S. (2014). Chapter 20 - Gelatin and Other Proteins for Microencapsulation. In Gaonkar, A.G., Vasisht, N., Khare, A.R., & Sobel, R (Eds.), Microencapsulation in the Food Industry. NY, USA: Academic Press.
Mena, B., Fang, Z., Ashman, H., Hutchings, S., Ha, M., Shand, P.J., et al. (2020). Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre. International Journal of Food Science and Technology, 55 (6), 2381-2390. doi: 10.1111/ijfs.14482
Muhialdin, B.J., & Ubbink, J. (2023). Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate. Food Hydrocolloids, 140, 108639. doi: 10.1016/j.foodhyd.2023.108639
Nakpatchimsakun, P., Hirunyophat, P., & Fuengkajornfung, N. (2023). The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball. Future of Food: Journal on Food, Agriculture and Society, 11(2), 1-9. doi: 10.17170/kobra-202210056940
Oostindjer, M., Alexander, J., Amdam, G. V., Andersen, G., Bryan, N. S., Chen, D., Corpet, D. E., Smet, S. D., Dragsted, L. O., Haug, A., Karlsson, A. H., Kleter, G., de-Kok, T. M., Kulseng, B., Milkowski, A. L., Martin, R. J., Pajari, A.-M., Paulsen, J. E., Pickova, J., … Egelandsdal, B. (2014). The role of red and processed meat in colorectal cancer development: a perspective. Meat Science, 97(4), 583−596. doi: 10.1016/j.meatsci.2014.02.011
Sajib, M., Forghani, B., Kumar Vate, N., & Abdollahi, M. (2023). Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications. Food Chemistry, 412, 135585. doi: 10.1016/j.foodchem.2023.135585
Sha, L., & Xiong, Y.L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51-61. doi: 10.1016/j.tifs.2020.05.022
Sardar, H., Akbar Anjum, M., Hussain, S., Ali, S., Rashid Shaheen, M., Ahsan, M., Ejaz, S., Shafique Ahmad, K., Naz, S., & Shafique, M. (2022). Scientia Horticulturae, 293, 110694. doi: 10.1016/j.scienta.2021.110694
The public health ministry. (1998). Notification of the ministry of public health, No. 182: Re: Nutrition labelling. Nonthaburi: Ministry of Public Health.
Turgut, S. S., Isikci, F., & Soyer, A. (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science, 129, 111−119. doi: 10.1016/j.meatsci.2017.02.019
United Nations. (2022). World population projected to reach 9.8 billion in 2050. Retrieved from https://www.un.org/en/desa/world-population-projected-reach-98-billion-2050-and-112-billion-2100
van der Weele, C., Feindt, P., Jan van der Goot, A., van Mierlo, B., & van Boekel, M. (2019). Meat alternatives: an integrative comparison. Trends in Food Science & Technology, 88, 505-512. doi: 10.1016/j.tifs.2019.04.018
Vera Zambrano, M., Dutta, B., Mercer, D.G., MacLean, H.L., & Touchie, M.F. (2019). ssessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review. Trends in Food Science & Technology, 88, 484-496. doi: 10.1016/j.tifs.2019.04.006
Wang, Z., Ng, K., Warner, R.D., Stockmann, R., & Fang, Z. (2023). Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs. Food Control, 149, 109715. doi: 10.1016/j.foodcont.2023.109715
Xia, S., Xue, Y., Xue, C., Jiang, X., & Li, J. (2022). Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion. LWT - Food Science and Technology, 154, 112756. doi: 10.1016/j.lwt.2021.112756
Yiannakou, I., Barber, L.E., Li, S., Adams-Campbell, L.L., Palmer, J.R., Rosenberg, L., & Petrick, J.L. (2022). A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study. The Journal of Nutrition, 152(5), 1254-1262. doi: 10.1093/jn/nxab419
Yang, Y., Zheng, Y., Ma, W., Zhang, Y., Sun, C., & Fang, Y. (2023). Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison. Food Hydrocolloids, 143, 108886. doi: 10.1016/j.foodhyd.2023.108886
Zhang, Y., Xu, J., Zhang, T., Huang, S., Wang, X., & Zhong, J. (2023). Chapter 4 - Application of atomic force microscopy for food proteins. In Zhong, J., Zhong, C., & Yang, H (Eds.), Fundamentals and Application of Atomic Force Microscopy for Food Research. NY, USA: Academic Press.
Published
2023-09-10
How to Cite
Hirunyophat, P. (2023). The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom: Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI. Future of Food: Journal on Food, Agriculture and Society, 11(4). Retrieved from http://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/644
Section
Research Articles
