Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions
Mirian dos Santos,
Daniela Almeida Vieira Fogaça da Rocha,
Oigres Daniel Bernardinelli,
Fernando Divino Oliveira Júnior,
Diógenes Gomes de Sousa,
Edvaldo Sabadini,
Rosiane Lopes da Cunha,
Marco Antonio Trindade,
Marise Aparecida Rodrigues Pollonio
Affiliations
Mirian dos Santos
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
Daniela Almeida Vieira Fogaça da Rocha
Instituto de Química, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
Oigres Daniel Bernardinelli
Departamento de Física, Universidade Federal de São Carlos (UFSCar), São Carlos 13565-905, SP, Brazil
Fernando Divino Oliveira Júnior
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
Diógenes Gomes de Sousa
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
Edvaldo Sabadini
Instituto de Química, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
Rosiane Lopes da Cunha
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
Marco Antonio Trindade
Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Avenida Duque de Caxias Norte 225, Jardim Elite, Pirassununga 13635-900, SP, Brazil
Marise Aparecida Rodrigues Pollonio
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G′ and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G′ increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.