Assessing texture profile analysis in natural state versus texture profile analysis with back extrusion post-homogenization of cooked pea protein-based and meat patties: A comparative study

Abstract

This study aims to evaluate the efficacy of Texture Profile Analysis on homogenized cooked patties, referred to as TPAH, in accurately predicting patty texture and distinguishing between various patty types, similar to traditional TPA. Eight types of patties (96 samples), comprising one meat patty, one commercial pea protein-based patty, and six homemade pea protein-based patties, underwent analysis for hardness, cohesiveness, gumminess, chewiness, resilience, and springiness. All parameters measured by both methods exhibited similar variations, except for springiness. Homogenization maintained the ability to differentiate between different types of patties and generally reduced the load, albeit in a manner dependent on the type of product. For instance, the hardness decreased from 32.6 to 29.6 N for the meat patty, from 18.7 to 10.0 N for the homemade patties, and from 17.4 to 5.0 N for the commercial patty. The meat patty exhibited a greater consistency with a 9.2 % drop, while the homemade vegetable patties experienced a drop of 46.5 %, and the commercial patty even more so with 71.3 %. Canonical Discriminant Analysis applied to the two methods demonstrated the superior performance of TPAH compared to TPA. The TPAH method has proven to be valuable in predicting and comparing the texture of cooked patties.

Keywords

• Texture profile analysis
• Homogenization
• Meat patty
• Pea protein-based patty