Effects of pulses and microalgal proteins on quality traits of beef patties
| Autor: | Tihana Žugčić, Radhia Abdelkebir, José M. Lorenzo, Francisco J. Barba, Daniel Granato, Sol Zamuz, Fernando Gálvez, Anet Rezek-Jambrak |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Taste biology Chemistry Pea protein Lysine food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Amino acid 03 medical and health sciences Chlorella 0404 agricultural biotechnology 0302 clinical medicine 030221 ophthalmology & optometry Spirulina (dietary supplement) Original Article Food science Amino acid content Soy protein Food Science |
| Popis: | Physicochemical parameters (pH, colour and texture), proximate composition (moisture, protein, lipid and ash content), amino acid content, and taste profile of beef patties elaborated with soy (control), pulses (pea, lentil and bean) and microalgal (Chlorella and Spirulina) proteins were assessed. The pH, colour, ash content, total, essential and non-essential amino acids and amino acid content were significantly different among the beef patties studied. In this regard, beef patties prepared with pea protein presented the highest values for pH; whereas beef patties manufactured with pea also showed the highest values for lightness and patties elaborated with bean the highest values for redness. Similar textural parameters were observed among the six batches of beef patties manufactured. Regarding ash content, a significant higher content was observed in the beef patties prepared with soy compared to the other ones. On the other hand, the beef patties elaborated with bean and seaweeds showed the highest values for the total amino acids content. The inclusion of bean and seaweed proteins increased the concentrations of all amino acids in beef patties, being glutamic acids, lysine and aspartic acid the predominant amino acids. Regarding the taste analysis, a similar profile was found among the six batches of beef patties studied. Considering all studied parameters, beef patties elaborated with bean protein could be used as an alternative protein source respect to soy protein because of it showed a similar nutritional content and taste profile and higher amino acid content. |
| Databáze: | OpenAIRE |
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