Influence of the addition of different origin sources of protein on meat products sensory acceptance

Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues

During the production of plant-based meat analogues (PBMA), a significant loss of flavor characteristic compounds in meat-flavor essences could be observed. Pickering emulsion-based encapsulation is an effective method to improve their stability. Therefore, a soy protein isolate (SPI)/chitosan (CS) complex Pickering emulsion was fabricated to encapsulate roast beef flavor (RBF) and further applied in the processing of PBMA. Our results indicated that the network structure of emulsions was dominated by elasticity, while hydrogen and covalent bonding interactions played important roles in the encapsulation process. The release rate of flavor compounds gradually increased with the increase of pH value, glutamine transaminase, NaCl content, heating temperature or heating time, while encapsulation significantly reduced the loss of characteristic aroma compounds. In addition, the releasing characteristics of aroma compounds and textural properties of PBMA were greatly improved by treating with RBF-loaded emulsions. Consequently, the emulsions were promising to improve the flavor quality of PBMA.

Algae as a potential source of protein meat alternatives

With the rise of plant-based meat alternatives, there is a growing need for sustainable and nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can be a good component in developing protein meat alternatives. However, there are certain limitations in their use as the need for efficient and optimal technical process in large-scale protein extraction and purification, as well as overcoming certain negative effects such as potentially harmful compounds, allergenicity issues, or sensorial affections, especially in color but also in textural and flavor characteristics. This review offers a vision of the fledgling research about using alga protein in the development of meat alternatives or supplementing meat products.

Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C under anaerobic conditions to obtain insoluble ZnPP. After incubation, the homogenates were readjusted at pH 4.8, and at pH 7.5 before being centrifuged at 5500 × g for 20 min at 4 °C and the resulting supernatant were compared with the obtained at pH 4.8 at the beginning of the incubation. The molecular weight distributions of the porcine liver fractions at both pHs were very similar, however, eight essential amino acids were more abundant in fractions obtained at pH 4.8. Regarding the ORAC assay, porcine liver protein fraction at pH 4.8 showed the highest antioxidant capacity but antihypertensive inhibition was similar for both pHs. Peptides with strong bioactivity potential from aldehyde dehydrogenase, lactoylglutathione lyase, SEC14-like protein 3 and others were identified. The findings have demonstrated the potential of the porcine liver to extract natural pigments and bioactive peptides.

Microalgae-Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health

Dietary proteins derived from animal sources, although containing well-balanced profiles of essential amino acids, have considerable environmental and adverse health effects associated with the intake of some animal protein-based products. Consuming foods based on animal proteins carries a higher risk of developing non-communicable diseases such as cancer, heart disease, non-alcoholic fatty liver disease (NAFLD), and inflammatory bowel disease (IBD). Moreover, dietary protein consumption is increasing due to population growth, posing a supply challenge. There is, therefore, growing interest in discovering novel alternative protein sources. In this context, microalgae have been recognized as strategic crops that can provide a sustainable source of protein. Compared to conventional high-protein crops, using microalgal biomass for protein production presents several advantages in food and feed in terms of productivity, sustainability, and nutritional value. Moreover, microalgae positively impact the environment by not exploiting land or causing water pollution. Many studies have revealed the potential of microalgae as an alternative protein source with the added value of positive effects on human health due to their anti-inflammatory, antioxidant, and anti-cancer properties. The main emphasis of this review is on the potential health-promoting applications of microalgae-based proteins, peptides, and bioactive substances for IBD and NAFLD.

White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality

This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties

So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the market. This study summarises findings on the physicochemical properties, sensory, and acceptance of six different meat hybrids (70% meat and 30% plant proteins) that were collected in the framework of a case study in the project AiF 196 EN. For this purpose, sensory characteristics were collected via two QDA sessions and a hedonic consumer test. Furthermore, the hybrid recipes were analysed in their proximate composition. The respective recipes varied in protein source (soybean, pumpkin, and pea) and mode of incorporation [textured vegetable protein (TVP), high moisture extrudate (HME)]. It was shown that a meat hybrid with a relatively high share of 30% plant-based proteins with peas as a protein source and TVP as a processing method can still attract consumers.

Effects of freeze-drying and spray-drying on the physical and chemical properties of Perinereis aibuhitensis hydrolysates: Sensory characteristics and antioxidant activities

This work was to investigate the impact of drying on the physical, chemical stability and character properties of P. aibuhitensis hydrolysate. Properties including amino acid composition, color stability, molecular weight distribution, powder morphology, etc. were compared between the freeze drying powder (FD) and spray drying powder (SD). They were fractionated with ultra filtration in antioxidant activities test. FD and SD contained amounts of amino acids and umami amino acids. SD exhibited the higher lightness and whiteness. SD had more compounds between 451 Da and 6511 Da. The surface morphology of FD was porous and flaky while SD was microsphere. SD had more volatile flavor substances and higher antioxidant activities on DPPH, hydroxyl, and superoxide radical-scavenging. In summary, results demonstrated that drying methods indeed affected the characteristics of hydrolysate, and the one prepared by spray drying method had the potential to be utilized for antioxidant food development and seafood seasoning.

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.