Lipid stability profiles of uncooked plant-based meat analogue burger patties and comparison of their textural and sensory properties with traditional beef burger patties

Le résumé fourni par la source

Plant-based meat analogues (PBMAs) are designed to mimic meat products, and it can be expected that consumers will use the same parameters to judge a change in the quality of PBMAs as for the meat products they mimic. This paper examined the lipid stability of a commercial PBMA burger patty stored under the recommended conditions identified on its packaging, and whether the quality indicators consumers use to judge meat products are applicable. After the PBMA burger patty was stored under refrigerated conditions for 12 days (up to its best-before date), there were no indicators of lipid oxidation despite its packaging being removed, as shown by peroxide value, acid value, p-anisidine value and TBARS tests. Meanwhile, the PBMA had significant textural, colour, and mass changes during storage, which were similar to those of a traditional beef burger patty stored under the same conditions. These changes in physical parameters would likely cause a reduction in food quality as judged by a consumer. These visual indicators of quality, which are useful in determining changes in the quality of a meat patty, were transferable to judging the changes in food quality during storage for a PBMA burger patty.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.