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Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

Texturised vegetable protein (TVP) is a sustainable and economical base for plant-based meat patties but requires binders to create an emulsified gel and hold the patty structure together. This study evaluated the physicochemical and sensory attributes of TVP patties incorporated with three differen...

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Main Authors: Sze Wei, Ain, Brishti, Fatema Hossain, Abdullah Sani, Muhamad Shirwan, Ishamri, Ismail, Mhd Sarbon, Norizah, Ismail-Fitry, Mohammad Rashedi
Format: Article
Language:English
Published: Academic Press
Online Access:http://psasir.upm.edu.my/id/eprint/113365/1/113365.pdf
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spelling oai:psasir.upm.edu.my:113365 http://psasir.upm.edu.my/id/eprint/113365/ Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties Sze Wei, Ain Brishti, Fatema Hossain Abdullah Sani, Muhamad Shirwan Ishamri, Ismail Mhd Sarbon, Norizah Ismail-Fitry, Mohammad Rashedi Texturised vegetable protein (TVP) is a sustainable and economical base for plant-based meat patties but requires binders to create an emulsified gel and hold the patty structure together. This study evaluated the physicochemical and sensory attributes of TVP patties incorporated with three different enzymatically-treated plant fibres i.e., pea (EPF), citrus (ECF) or apple (EAF) as a binder compared to positive control (methylcellulose, MC) and negative control (no binder, NC). All the patties with plant fibres had similar water-holding capacity compared to the MC. EAF exhibited the least fluid release and uniform surface, while ECF demonstrated the least cooking loss and shrinkage, uniform surface, hard texture, better cohesiveness, gumminess and chewiness compared to other samples. All the plant fibre-incorporated patties scored similarly for taste, texture, juiciness and overall acceptability compared to the positive control. The agglomerative hierarchical clustering revealed that the EPF had similar characteristics to the MC but the principal component analysis indicated that citrus fibre was a superior binder to pea fibre, therefore it could be used to replace methylcellulose for plant-based meat patties. Future research should explore more variations in plant-based binders to optimise the performance and sensory attributes of different types of texturised vegetable protein-based meat analogues. Academic Press Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/113365/1/113365.pdf Sze Wei, Ain and Brishti, Fatema Hossain and Abdullah Sani, Muhamad Shirwan and Ishamri, Ismail and Mhd Sarbon, Norizah and Ismail-Fitry, Mohammad Rashedi Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties. LWT, 201. art. no. 116231. pp. 1-11. ISSN 0023-6438; eISSN: 0023-6438 https://linkinghub.elsevier.com/retrieve/pii/S0023643824005103 10.1016/j.lwt.2024.116231
institution UPM IR
collection UPM IR
language English
description Texturised vegetable protein (TVP) is a sustainable and economical base for plant-based meat patties but requires binders to create an emulsified gel and hold the patty structure together. This study evaluated the physicochemical and sensory attributes of TVP patties incorporated with three different enzymatically-treated plant fibres i.e., pea (EPF), citrus (ECF) or apple (EAF) as a binder compared to positive control (methylcellulose, MC) and negative control (no binder, NC). All the patties with plant fibres had similar water-holding capacity compared to the MC. EAF exhibited the least fluid release and uniform surface, while ECF demonstrated the least cooking loss and shrinkage, uniform surface, hard texture, better cohesiveness, gumminess and chewiness compared to other samples. All the plant fibre-incorporated patties scored similarly for taste, texture, juiciness and overall acceptability compared to the positive control. The agglomerative hierarchical clustering revealed that the EPF had similar characteristics to the MC but the principal component analysis indicated that citrus fibre was a superior binder to pea fibre, therefore it could be used to replace methylcellulose for plant-based meat patties. Future research should explore more variations in plant-based binders to optimise the performance and sensory attributes of different types of texturised vegetable protein-based meat analogues.
format Article
author Sze Wei, Ain
Brishti, Fatema Hossain
Abdullah Sani, Muhamad Shirwan
Ishamri, Ismail
Mhd Sarbon, Norizah
Ismail-Fitry, Mohammad Rashedi
spellingShingle Sze Wei, Ain
Brishti, Fatema Hossain
Abdullah Sani, Muhamad Shirwan
Ishamri, Ismail
Mhd Sarbon, Norizah
Ismail-Fitry, Mohammad Rashedi
Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
author_facet Sze Wei, Ain
Brishti, Fatema Hossain
Abdullah Sani, Muhamad Shirwan
Ishamri, Ismail
Mhd Sarbon, Norizah
Ismail-Fitry, Mohammad Rashedi
author_sort Sze Wei, Ain
title Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
title_short Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
title_full Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
title_fullStr Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
title_full_unstemmed Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
title_sort methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
publisher Academic Press
url http://psasir.upm.edu.my/id/eprint/113365/1/113365.pdf
_version_ 1819302117459886080
score 13.4562235

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