Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design
dc.contributor.author | Baugreet, Sephora | |
dc.contributor.author | Kerry, Joesph | |
dc.contributor.author | Brodkorb, Andre | |
dc.contributor.author | Gomez, Carolina | |
dc.contributor.author | Auty, Mark | |
dc.contributor.author | Allen, Paul | |
dc.contributor.author | Hamill, Ruth | |
dc.date.accessioned | 2020-06-19T13:23:27Z | |
dc.date.available | 2020-06-19T13:23:27Z | |
dc.date.issued | 2018-03-29 | |
dc.identifier.citation | Baugreet, S., Kerry, J., Brodkorb, A., Gomez, C., Auty, M., Allen, P. and Hamill, R. 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://dx.doi.org/10.1016/j.meatsci.2018.03.024 | en_US |
dc.identifier.uri | http://hdl.handle.net/11019/2034 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | With 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | Meat Science;Vol. 142 | |
dc.rights | Attribution-NonCommercial-ShareAlike 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
dc.subject | Older adults | en_US |
dc.subject | Plant proteins | en_US |
dc.subject | Microscopy | en_US |
dc.subject | Restructured beef steak | en_US |
dc.subject | Microstructure | en_US |
dc.subject | Transglutaminase | en_US |
dc.title | Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design | en_US |
dc.type | Article | en_US |
dc.embargo.terms | 2019-03-29 | en_US |
dc.identifier.doi | https://dx.doi.org/10.1016/j.meatsci.2018.03.024 | |
dc.contributor.sponsor | Teagasc Walsh Fellowship Programme | en_US |
dc.contributor.sponsor | Department of Agriculture, Food and the Marine | en_US |
dc.contributor.sponsorGrantNumber | 11/F/045 | en_US |
refterms.dateFOA | 2019-03-29T00:00:00Z |