Development of imitated meat product by utilizing pea and lentil protein isolates

Imitated meat product (nuggets) has been a major influence on vegans since time immemorial. Pea protein isolates (PPIs) and lentil protein isolates (LPIs) are identified as ingredients for their indigenous color, flavor, taste, texture, and functional properties. This study was aimed to investigate the potential use of pea and lentil PI as a meat substitute in nugget preparation to replace meat usage. Chemical characteristics of pea and lentil powder and functional properties of PPI and LPI were determined. Furthermore, the nutritional profile, textural property, and sensory attributes of imitated meat products (nuggets) were compared with chicken-based nuggets. Results showed that functional properties of PPI and LPI were almost similar to each other, and NG₂ (40%PPI: 60%LPI) was selected as the most acceptable nugget with desired nutritional, textural, and sensory attributes. PPI and LPI can be successfully used nutritionally and functionally as valuable substitutes for meat-based nuggets, even in NG₂ (40%PPI: 60%LPI), without significant deterioration of overall acceptability of nuggets. PPI- and LPI-based nuggets could be introduced to the market as a potential marketable non-meat product with indigenous color, flavor, taste, texture, and overall acceptability.     

The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product

Canned whole peeled tomatoes are a premium tomato product; however, no information is available about the key intrinsic and extrinsic quality attributes perceived by consumers when buying this product. This research considered consumers differing in the level of familiarity with peeled tomatoes, that is, knowledge, frequency of consumption, and availability of this product, on 3 markets: Chile (low), The Netherlands (medium), and Italy (high). The perceptions and preferences of each group were studied using first focus groups and subsequently conjoint analysis in order to identify the key quality attributes leading their preferences for this product. Focus groups identified 7 intrinsic attributes (color, packing medium, tomato consistency, acidity level, sweetness level, extra ingredients, and intensity of product taste), and 5 extrinsic attributes (packaging material, product type, country of origin, brand, and label design). Significant variations according to the familiarity were found. The conjoint analyses showed that color of tomatoes was the most important intrinsic quality attribute for all groups, while packaging material was the most important extrinsic quality attribute for Chileans and Dutch, being a glass container or a can with easy open the preferred packaging for respective groups. In contrast, country of origin was the most important parameter for Italians. We concluded that intrinsic and extrinsic attributes were strongly influenced by the degree of familiarity with canned whole peeled tomatoes.     

Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking

To produce restructured meat, microbial transglutaminase (MTGase) was evaluated for its ability to introduce covalent crosslinks between protein molecules. Pork muscle cubes were mixed with MTGase and held at 5°C for 2 hr for the enzyme reaction. Restructured products were analyzed for binding strength without cooking. MTGase treatment resulted in effective binding of meat pieces provided there was addition of salt (NaCl). To ensure proper binding without NaCl, some food proteins with MTGase were also investigated. Meat cubes in combination with MTGase and sodium caseinate showed acceptable bind, and sodium caseinate appeared to be a superior substrate for the crosslinking to meat proteins than soy protein, whey protein, or gelatin. These results suggest a useful method for producing restructured meat which can be distributed in the raw, chilled state.     

肉及肉制品质量属性评价方法及其面临问题

研究者和生产者一直试图通过育种、饲料组分功效量化、饲养方案优化、加工工艺调整和贮藏条件改善等来提升肉及肉制品的产量和品质,而肉及肉制品的质量属性检测分析是衡量肉及肉制品营养价值、安全性、生产能力和市场接受性的重要途经,也是研究者和生产者开展生产和产品市场定位等的重要依据之一。目前肉及肉制品质量属性的检测方法,主要包括通过凯氏定氮法测定蛋白质含量、采用色谱法测定胆固醇含量、色谱法对脂肪酸组分的测定分析和色谱法测定氨基酸组分等对常规营养属性的分析、采用味觉识别系统、质谱分析技术、颜色分析系统对味觉、风味和颜色等感官品质进行的分析等。肉及肉制品质量属性评价方法的完善和改进不仅能够促进肉制品加工产业的发展,还能够更好的促进消费,鉴于此,本文对肉及肉制品质量属性评价方法及其创新进展进行了概述,对肉及肉制品质量安全属性评价方法目前面临的挑战进行了分析,以期为肉制品产业发展和科研提供参考。     

Prediction of heating times for cubes of beef during water cooking

An analytical solution of the Fourier equation showed that values for the heat transfer coefficient for 15, 20, 25 and 30 mm cubes of PTFE, heated in a water-bath at 65, 75, 85 and 95°C, ranged from 830 to 1550 Wm^-2K^-1. The root mean square ( RMS ) deviation between experimental heating times and those predicted using a finite difference method was 3.8 sec (heating times ranged from 84 to 560 sec). The heating times of 8 and 28g cubes of meat were not predicted as accurately under the same conditions. The RMS deviation for the large and small cubes were 97 and 185 sec, if the original dimensions of the meat were used in the model. Both deviations reduced to 33 sec if the final cube dimensions were used. Heating times varied from 139 to 512 sec.
Weight loss from both sizes of meat cubes increased with water temperature up to an internal temperature of 64°C, but not above this temperature. The weight loss was slightly, but significantly, greater as a percentage loss in the larger cubes.     

Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meat

Because of the growing consumers' interest in organic meat, consumers' (N = 976) attitude toward organic meat was evaluated. Most respondents (59%) occasionally purchased organic chicken. To determine the organic chicken consumer profile, the organic chicken consumption frequencies of different demographic groups were compared. The results show dependence on age (P= 0.039) and ethnicity (P = 0.015). Older respondents as well as respondents who identified themselves as Caucasians tended to buy organic chicken more frequently. However, many other socio-demographic factors were not correlated with organic chicken consumption: gender (P = 0.185), education (P = 0.235), household income (0.867), living with partner or not (P = 0.235), and number of children (P = 0.883). Taste was identified as the most important meat quality attribute (perceived as [very] important by 94% of the respondents). Other important meat quality criteria were: general appearance, overall health, price, nutritional value, and containing no medical residues. "Organically produced" appeared to not be that important compared with other criteria. When respondents bought organic chicken more often, the importance of most of the meat quality attributes shifted to higher levels of importance, except for the price where an adverse effect was shown. The main motivation factors to buy organic chicken were the perception that organic chicken has fewer residues (pesticides, hormones, antibiotics), is safer, and healthier. The high price for organic meats was the strongest limiting factor for organic meat purchases followed by poor availability. Approximately 41% of the non-buyers and 30% of the occasional buyers perceived organic meat as not or hardly likely to be available in their supermarket. PRACTICAL APPLICATION: This study obtained a better knowledge of consumers' attitudes and perception of organic chicken as well as the effect of various demographics on the likelihood of buying organic chicken. For marketing purposes of organic meats, it helps to know which attributes consumers perceive as important, where the consumer purchases organic chicken, and what the perceived availability of organic chicken is. Additionally, the motivation and deterrent factors are described indicating why the consumer does or does not purchase organic chicken. This information can be valuable to help promoting organic meats to the consumers.     

Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice

ABSTRACT: The impact of label information on the liking and closeness to ideal of tomato juice beverages was examined by having 100 judges assess 3 tomato juice beverages (Campbell's tomato juice, V8 juice, and an experimental tomato juice enhanced with soy) either with or without labeling information. Judges rated overall liking of each product and then rated appropriateness of various attributes (saltiness, tomato flavor, thickness, texture, red color, orange color, and brown color) on 5-point just-right scales. Only half of the judges were presented with product-related label information during evaluation. Overall liking scores were analyzed using repeated-measures ANOVA, whereas different attribute ratings were analyzed using Thurstonian Ideal Point modeling and Chi-square. Product-associated label information did not significantly alter overall liking ratings ( P > 0.05), although a significant difference in liking was found between products ( P < 0.05). Similarly, the label information did not impact comparison of product attribute levels to ideal attribute levels. Both V8 and Campbell's were significantly different from the ideal for 3 of the attributes ( P < 0.05). For the soy-enhanced tomato juice, all 7 attributes were significantly different from the ideal ( P < 0.05). In this instance, labeling information had no notable impact on assessments.     

Effects of Wheat Gluten, Soy Isolate and Flavorings on Properties of Restructured Beef Steaks

Restructured beef steaks were made in triplicate to contain the following ingredients; meat only, meat + vital wheat gluten (VWG) and meat + isolated soy protein (ISP). In addition, each treatment was made with and without flavorings (0.44% sodium chloride, 0.25% sodium tripolyphosphate and 0.31% hydrolyzed vegetable protein). Off-flavor scores were not different (P > 0.05) between meat and meat + VWG steaks made without flavorings; however, steaks made with meat + ISP alone had the highest (P < 0.05) off-flavor score. AU products made with flavorings were more cohesive, juicier, and required more effort to fragment than those made without flavorings. Instron rheological values increased (not significant among all comparisons) when flavorings were used. Steaks made with VWG or ISP were not different from each other in overall desirability scores but neither of these treatments (with or without flavorings) were as desirable as controls.     

Development of a Method to Produce Freeze-Dried Cubes from 3 Pacific Salmon Species

Abstract: Freeze-dried boneless skinless cubes of pink (Oncorhynchus gorbuscha), sockeye (Oncorhynchus nerka), and chum (Oncorhynchus keta) salmon were prepared and physical properties evaluated. To minimize freeze-drying time, the kinetics of dehydration and processing yields were investigated. The physical characteristics of the final product including bulk density, shrinkage, hardness, color, and rehydration kinetics were determined. Results showed that freeze-dried salmon cubes from each of the 3 Pacific salmon species can be produced with a moisture content of less that 10% and a_w less 0.4 and freeze-drying time of 9 h. Processing yields ranged from 26% to 28.4%, depending on fish species. Shrinkage was less than 12% and rehydration of freeze-dried cubes was rapid. The value-added products developed have the potential to be utilized as ingredients for ready-to-eat soups, as snack food, salad topping, and baby finger-food. Practical Application: Freeze-drying removes water from food products without heating them; therefore, this type of drying process yields very high-quality dried foods. In this study, a freeze-dry process was established to produce small cubes of Alaska pink, sockeye, and chum salmon. The goals were to shorten typical freeze-drying time while producing acceptable product characteristics. The freeze-drying process developed took only 9 h to remove about 97% of the moisture of diced Pacific salmon fillets. The freeze-dried salmon cubes produced can be used as ingredients for dehydrated ready-to-eat soups, as baby finger-foods, or as salad toppings.     

Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review

Meat tenderness is a major eating quality attribute that ensures consumer satisfaction and repeat purchase of red meat. The variability in meat tenderness is related to several factors that are spread across the production chain (biological, on farm, processing, and consumer factors), which can lead to inconsistent tenderness in fresh red meat products. The tenderization process is dictated by physical and biochemical factors, which appear to affect the proteases involved in protein degradation and, consequently, they regulate the rate and extend of tenderization in meat. Several physical, chemical, and biochemical interventions have been investigated to improve the tenderness of meat. The present review discusses the physical interventions used to manipulate the texture of meat and their mechanism of action, optimal tenderizing conditions, and their effects on other meat quality attributes (colour stability, lipid oxidation, and water holding capacity). Attention should be paid to other quality attributes for full evaluation of the differing interventions.     

Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle

Spent fowl was flaked and formulated to include: (1) 100% dark meat; (2) 75% dark meat, 25% white meat; (3) 50% dark meat, 50% white meat; (4) 25% dark meat, 75% white meat; and (5) 100% white meat. Patties were made and half from each formulation were coated with calcium alginate. Proximate analysis of patties before and after cooking, calculation of cooking loss, and evaluations for textual properties and sensory attributes were performed. As the proportion of white meat increased, the samples contained less fat, had less cooking loss and shrinkage, and received higher sensory preference scores. Patties coated with calcium alginate were more desirable in texture, flavor, juiciness, and overall palatability as compared to the controls.     

Factors influencing consumer menu-item selection in a restaurant context

Assuming that the more a restaurant’s manager know the preferences of his/her clients, the greater the chance to maximise the experience of the customers and therefore the revenue of the restaurant. However, very little is known about the attributes that influence menu-item choice of such customers in a restaurant context and consequently, on the relative importance attached to specific attributes shaping the overall appeal of a menu-item. Despite the familiarity that consumers have with making menu-item choices, there exists a significant paucity of academic research exploring the relative importance of attributes that influence menu-item selection in a restaurant context.This research aims to respond to the following question: what are the attributes that influence menu-item choice in a casual and fine-dining restaurants context? To explore further the reasons that influence menu-item choice, the authors also investigate the extent the customers’ level of food involvement and the social context have an impact on the attributes influencing menu-item choice in these two restaurants’ contexts.This study utilises the Best-Worst method to examine consumer-based preference in relation to the relative importance of attributes that influence the menu-item choice of casual and fine-dining restaurant patrons. Respondents should have patronised a casual or fine-dining restaurant within the last 4 weeks and 6 months respectively and were randomly allocated the task to respond the questions either with a casual-dining context in mind or with a fine-dining context in mind. Consumer attribute-based preferences are also examined in relation to an individual’s level of food involvement and effect of social context, giving the authors the opportunity to split the entire sample into sub groups. The overarching objective is to draw comparisons in order to determine whether the attributes that influence menu-item choice differ between segments of consumers. Quantitative data was collected from 1208 respondents in Australia representative of casual and fine-dining restaurant patrons.Results of the study indicate that “the combination of ingredients” is the most influential attribute on patrons’ menu-item selection at casual and fine-dining restaurants, with a probability of 100% for that attribute to be chosen as the most important one when selecting a dish. Conversely, the “avoidance of certain foods” and “the core ingredient of the dish is sustainably produced” are the least important attributes influencing the menu-item selection of restaurant patrons, with a probability of 30 and 38% for these attributes to be chosen as the most important one when selecting a dish. Interestingly, the ranking and relative importance of menu-item attributes significantly differed between segments of consumers with a high and low level of food involvement. The “the combination of ingredients” remains the most important reason for people highly involved in food. Whereas “a sufficient portion size that will satisfy my appetite” and “a dish that I have tried before and know that I will like the taste” have probabilities of 100 and 94.5% to be chosen as the most important attribute when selecting a dish for people with low food involvement.