Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties.

Autor:	Trindade PCO; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Santos BAD; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Hollweg G; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Correa LP; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Pinton MB; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Padilha M; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Payeras RHZ; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Rosa SC; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Cichoski AJ; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil., Campagnol PCB; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil.
Jazyk:	angličtina
Zdroj:	Foods (Basel, Switzerland) [Foods] 2023 Sep 19; Vol. 12 (18). Date of Electronic Publication: 2023 Sep 19.
DOI:	10.3390/foods12183486
Abstrakt:	This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b ∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as 'yellow color' and 'unpleasant color', which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like 'soft texture', 'pleasant texture', and 'good spreadability', which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. Competing Interests: The authors declare no conflicts of interest.
Databáze:	MEDLINE
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