Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Pamela Cristiele Oliveira Trindade [verfasserIn] Bibiana Alves dos Santos [verfasserIn] Géssica Hollweg [verfasserIn] Leticia Pereira Correa [verfasserIn] Mariana Basso Pinton [verfasserIn] Milena Padilha [verfasserIn] Rafael Henrique Zanini Payeras [verfasserIn] Sarita Correa Rosa [verfasserIn] Alexandre José Cichoski [verfasserIn] Paulo Cezar Bastianello Campagnol [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2023 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Foods - MDPI AG, 2013, 12(2023), 3486, p 3486 |
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| Übergeordnetes Werk: |
volume:12 ; year:2023 ; number:3486, p 3486 |
| Links: |
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| DOI / URN: |
10.3390/foods12183486 |
|---|
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DOAJ093404743 |
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| 520 | |a This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. | ||
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10.3390/foods12183486 doi (DE-627)DOAJ093404743 (DE-599)DOAJd740fa103cbe493488f14103cc70f9b9 DE-627 ger DE-627 rakwb eng TP1-1185 Pamela Cristiele Oliveira Trindade verfasserin aut Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. alternative proteins protein reformulation texture profile instrumental color CATA Chemical technology Bibiana Alves dos Santos verfasserin aut Géssica Hollweg verfasserin aut Leticia Pereira Correa verfasserin aut Mariana Basso Pinton verfasserin aut Milena Padilha verfasserin aut Rafael Henrique Zanini Payeras verfasserin aut Sarita Correa Rosa verfasserin aut Alexandre José Cichoski verfasserin aut Paulo Cezar Bastianello Campagnol verfasserin aut In Foods MDPI AG, 2013 12(2023), 3486, p 3486 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:3486, p 3486 https://doi.org/10.3390/foods12183486 kostenfrei https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9 kostenfrei https://www.mdpi.com/2304-8158/12/18/3486 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 3486, p 3486 |
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10.3390/foods12183486 doi (DE-627)DOAJ093404743 (DE-599)DOAJd740fa103cbe493488f14103cc70f9b9 DE-627 ger DE-627 rakwb eng TP1-1185 Pamela Cristiele Oliveira Trindade verfasserin aut Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. alternative proteins protein reformulation texture profile instrumental color CATA Chemical technology Bibiana Alves dos Santos verfasserin aut Géssica Hollweg verfasserin aut Leticia Pereira Correa verfasserin aut Mariana Basso Pinton verfasserin aut Milena Padilha verfasserin aut Rafael Henrique Zanini Payeras verfasserin aut Sarita Correa Rosa verfasserin aut Alexandre José Cichoski verfasserin aut Paulo Cezar Bastianello Campagnol verfasserin aut In Foods MDPI AG, 2013 12(2023), 3486, p 3486 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:3486, p 3486 https://doi.org/10.3390/foods12183486 kostenfrei https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9 kostenfrei https://www.mdpi.com/2304-8158/12/18/3486 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 3486, p 3486 |
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10.3390/foods12183486 doi (DE-627)DOAJ093404743 (DE-599)DOAJd740fa103cbe493488f14103cc70f9b9 DE-627 ger DE-627 rakwb eng TP1-1185 Pamela Cristiele Oliveira Trindade verfasserin aut Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. alternative proteins protein reformulation texture profile instrumental color CATA Chemical technology Bibiana Alves dos Santos verfasserin aut Géssica Hollweg verfasserin aut Leticia Pereira Correa verfasserin aut Mariana Basso Pinton verfasserin aut Milena Padilha verfasserin aut Rafael Henrique Zanini Payeras verfasserin aut Sarita Correa Rosa verfasserin aut Alexandre José Cichoski verfasserin aut Paulo Cezar Bastianello Campagnol verfasserin aut In Foods MDPI AG, 2013 12(2023), 3486, p 3486 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:3486, p 3486 https://doi.org/10.3390/foods12183486 kostenfrei https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9 kostenfrei https://www.mdpi.com/2304-8158/12/18/3486 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 3486, p 3486 |
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10.3390/foods12183486 doi (DE-627)DOAJ093404743 (DE-599)DOAJd740fa103cbe493488f14103cc70f9b9 DE-627 ger DE-627 rakwb eng TP1-1185 Pamela Cristiele Oliveira Trindade verfasserin aut Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. alternative proteins protein reformulation texture profile instrumental color CATA Chemical technology Bibiana Alves dos Santos verfasserin aut Géssica Hollweg verfasserin aut Leticia Pereira Correa verfasserin aut Mariana Basso Pinton verfasserin aut Milena Padilha verfasserin aut Rafael Henrique Zanini Payeras verfasserin aut Sarita Correa Rosa verfasserin aut Alexandre José Cichoski verfasserin aut Paulo Cezar Bastianello Campagnol verfasserin aut In Foods MDPI AG, 2013 12(2023), 3486, p 3486 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:3486, p 3486 https://doi.org/10.3390/foods12183486 kostenfrei https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9 kostenfrei https://www.mdpi.com/2304-8158/12/18/3486 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 3486, p 3486 |
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10.3390/foods12183486 doi (DE-627)DOAJ093404743 (DE-599)DOAJd740fa103cbe493488f14103cc70f9b9 DE-627 ger DE-627 rakwb eng TP1-1185 Pamela Cristiele Oliveira Trindade verfasserin aut Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. alternative proteins protein reformulation texture profile instrumental color CATA Chemical technology Bibiana Alves dos Santos verfasserin aut Géssica Hollweg verfasserin aut Leticia Pereira Correa verfasserin aut Mariana Basso Pinton verfasserin aut Milena Padilha verfasserin aut Rafael Henrique Zanini Payeras verfasserin aut Sarita Correa Rosa verfasserin aut Alexandre José Cichoski verfasserin aut Paulo Cezar Bastianello Campagnol verfasserin aut In Foods MDPI AG, 2013 12(2023), 3486, p 3486 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:3486, p 3486 https://doi.org/10.3390/foods12183486 kostenfrei https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9 kostenfrei https://www.mdpi.com/2304-8158/12/18/3486 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 3486, p 3486 |
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Pamela Cristiele Oliveira Trindade |
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Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties |
| abstract |
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. |
| abstractGer |
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. |
| abstract_unstemmed |
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products. |
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The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b<sup<∗</sup< values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. 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