Affiliation:
1. School of Agriculture, Food and Ecosystem Sciences (SAFES), Faculty of Science The University of Melbourne Parkville Victoria Australia
2. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
Abstract
AbstractThis study investigated the physicochemical characteristics of blended beef patties formulated with pea and faba bean protein isolates (PPI and FPI, respectively) and hydrated texturized pea protein (HTPP, 1 part TPP: 2 parts water). Minced beef was combined with nothing (control) or 4.25% PPI/FPI and 0%, 8.5%, 21.3%, or 42.5% HTPP. The pH, Warner‐Bratzler shear force (WBSF), texture profile analysis (TPA), compression juiciness, cooking loss, color, and chemical composition were determined. In general, plant proteins increased pH values and ash content, and decreased cooking loss and fat content of blended meat patties. The addition of PPI/FPI did not lead to substantial changes in texture or color but resulted in lower cooking loss. HTPP resulted in decreased WBSF, hardness, and other TPA attributes. The combination of PPI/FPI as binders/gelling agents and HTPP as a meat extender resulted in a softer texture than conventional beef patties. This study provides an indication of PPI, FPI, and HTPP functionality in blended meat product formulation.