在这项研究中,印度豆类蛋白质,黄色豌豆,绿色克,和马克用于创建基于植物的肉丸类似物。营养成分,分子官能团,颜色,对肉丸类似物T1、T2和T3和羊肉肉丸的质地进行了全面分析。与对照组(19%)相比,T1蛋白含量最高(51%),T2(45%),和T3(36%),但T1中的纤维含量(1.26%)低于对照(2.86%),T2(3.33%),和T3(3.49%)。纤维原料越多;肉类类似物的硬度越低。T1具有一致的可断裂性,硬度,凝聚力,和粘附性,并且在弹性方面优越,发胶,弹性,和与T2、T3和对照相比的咀嚼性。感官评价结果显示,T1在颜色方面与对照样品更一致,纹理,多汁,总体可接受性,两者无显著差异(p>.05)。与其他两个相比,T1的L*和b*值与对照更一致。马铃薯淀粉,盐,香料混合,香菜叶,甜菜根浆,菠萝蜜种子粉,玫瑰水,羧甲基纤维素和复水蘑菇对感官和质地属性具有积极影响。傅立叶变换红外(FTIR)光谱显示,蛋白质级分不受加工条件的影响。FTIR结果证实了二级结构成分的存在,如α-螺旋,β-sheet,和β转。通过FTIR清楚地鉴定了淀粉纤维材料和蛋白质级分之间的相互作用。T1肉类似物在颜色方面是优越的,与T2和T3相比,感官和质地特性更接近肉丸。这些结果将开辟该领域的新视野,并为基于植物的肉类类似物的大规模生产和销售铺平道路,这将减少羊肉消费带来的健康和可持续发展问题。
In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 and mutton meatballs were thoroughly analyzed. T1 had highest protein (51%) compared to control (19%), T2 (45%), and T3 (36%), but fiber content (1.26%) was less in T1 compared to control (2.86%), T2 (3.33%), and T3 (3.49%). The more is fibrous raw materials; lower will be the hardness of meat analogs. T1 had consistent fracturability, hardness, cohesiveness, and
adhesiveness, and was superior in springiness, gumminess, resilience, and chewiness compared to T2, T3, and control. Sensory evaluation results reported that T1 was more consistent with control sample in terms of color, texture, juiciness, and overall acceptability and no significant difference was reported among the two (p > .05). The L* and b* values of T1 were more consistent with control compared to other two. Potato starch, salt, spice mix, coriander leaves, beet root pulp, jackfruit seed powder, rose water, carboxy methyl cellulose and rehydrated mushrooms showed a positive impact on sensory and textural attributes. The Fourier transform infrared (FTIR) spectra revealed that the protein fractions were not affected by the processing conditions. FTIR results confirm the presence of secondary structural components such as α-helix, β-sheet, and β-turn. The interaction between the starchy fibrous material and protein fractions were identified clearly via FTIR. The T1 meat analog was superior in terms of color, organoleptic and textural properties compared to T2 and T3 and more close to mutton meatballs. These results will open up the new horizons in this area and pave the way for the large production and marketing of plant based meat analogs, which will reduces the health and sustainable raising issues from consumption of mutton meat.