Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design
Kerry, Joseph P.
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CitationBaugreet S, Kerry JP, Brodkorb A, Gomez C, Auty M, Allen P, Hamill RM. Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design. Meat Science, 2018,142, 65-77. doi https://doi.org/10.1016/j.meatsci.2018.03.024.
AbstractWith the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion. Optimal formulation (F) to obtain a protein-enriched steak with lowest hardness values was achieved with TG (2%), PPI (8%), RP (9.35%) and LF (4%). F, F1S (optimal formulation 1 with added seasoning) and control restructured products (not containing plant proteins or seasonings) were scored by 120 consumers' aged over-65 years. Controls were most preferred (P < .05), while F1S were least liked by the older consumers. Consumer testing suggests further refinement and optimisation of restructured products with plant proteins should be undertaken.
FunderDepartment of Agriculture, Food and the Marine, Ireland; Teagasc Walsh Fellowship Programme
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