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. 2021 Mar 8;10(3):560.
doi: 10.3390/foods10030560.

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Allah Bakhsh  1 , Se-Jin Lee  1 , Eun-Yeong Lee  1 , Nahar Sabikun  1 , Young-Hwa Hwang  2 , Seon-Tea Joo  1   2
Affiliations

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Allah Bakhsh et al. Foods. .

Abstract

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5-4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists' in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

Keywords: commercial texture vegetable protein; methylcellulose; plant-based meat analog; texture soy isolate protein.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Flow diagram for manufacturing the meat analog. C-TVP: Commercial textured vegetable protein. T-ISP: Textured isolate soy protein. PBMA: Plant-based meat analog.
Figure 2
Figure 2
The external-internal appearance of cooked and uncooked plant-based meat patties.
Figure 3
Figure 3
The texture profile analysis (TPA) parameters of plant-based meat on the type of texture soy isolate protein and different methylcellulose concentrations. (A) Hardness (N); (B) Chewiness (mJ); (C) Gumminess (N); (D) Cohesiveness; (E) Springiness (mm). Those are just different concentrations of MC (Methylcellulose) and the concentration is there on the top right.
Figure 3
Figure 3
The texture profile analysis (TPA) parameters of plant-based meat on the type of texture soy isolate protein and different methylcellulose concentrations. (A) Hardness (N); (B) Chewiness (mJ); (C) Gumminess (N); (D) Cohesiveness; (E) Springiness (mm). Those are just different concentrations of MC (Methylcellulose) and the concentration is there on the top right.
Figure 3
Figure 3
The texture profile analysis (TPA) parameters of plant-based meat on the type of texture soy isolate protein and different methylcellulose concentrations. (A) Hardness (N); (B) Chewiness (mJ); (C) Gumminess (N); (D) Cohesiveness; (E) Springiness (mm). Those are just different concentrations of MC (Methylcellulose) and the concentration is there on the top right.
Figure 4
Figure 4
Sensory profile of plant-based meat-based with different soy isolate protein and methylcellulose percentage.
See this image and copyright information in PMC

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