| Texto completo | |
| Autor(es): |
dos Santos, Mirian
;
Vieira Fogaca da Rocha, Daniela Almeida
;
Bernardinelli, Oigres Daniel
;
Oliveira Junior, Fernando Divino
;
de Sousa, Diogenes Gomes
;
Sabadini, Edvaldo
;
da Cunha, Rosiane Lopes
;
Trindade, Marco Antonio
;
Rodrigues Pollonio, Marise Aparecida
Número total de Autores: 9
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOODS; v. 11, n. 21, p. 18-pg., 2022-11-01. |
| Resumo | |
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G' and G '' decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G' increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products. (AU) | |
| Processo FAPESP: | 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade? |
| Beneficiário: | Rosiane Lopes da Cunha |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |
| Processo FAPESP: | 21/02990-4 - Substituição parcial ou total de carne vermelha em produtos cárneos tradicionais: avaliação tecnológica, sensorial e nutricional |
| Beneficiário: | Marise Aparecida Rodrigues Pollonio |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |