تولید آنالوگ گوشتی و بررسی خصوصیات بافتی و پروفایل اسید چرب آن در مقایسه با محصول گوشتی

زمینه مطالعاتی: محصولات آنالوگ گوشتی موجود در بازار، گوشت‌های گیاهی هستند که کیفیت مشابه گوشت‌های معمولی دارند. هدف: هدف از این مطالعه تولید برگرهای گیاهی (pb)، و بررسی خصوصیات بافت و اسید چرب و به‌دنبال آن مقایسه با برگرهای گوشتی (mb) است. روش کار: بدین منظور از ایزوله پروتئین سویا جهت تولید برگر گیاهی استفاده شد سپس نمونه‌ها در مدت 90 روز (فواصل زمانی 30 روز) مورد ارزیابی ویژگی‌های بعد از پخت (افت پخت و چروکیدگی)، تعیین خصوصیات بافت و پروفایل اسیدهای چرب قرار گرفتند. نتایج: بر اساس نتایج مشاهده شد که میزان افت پخت و چروکیدگی در mb در تمام دوران نگهداری بالاتر از pb بود (0.05

production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product

background: plant-based analogue of meat products available in the market possess sensory qualities similar to those of conventional meat. the increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. the factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission aims: the aim of this study was to produce plant-based (pb) burgers and investigate their textural properties and fatty acid profiles, as well as to compare them with meat-based (mb) burgers. methods: soy protein isolate was utilized to develop the plant-based burgers. the samples were then evaluated for their physicochemical characteristics at 30-day intervals over a 90-day storage period. results: the cooking loss and shrinkage were higher in mb burgers than in pb burgers throughout the storage period. the highest and lowest l* values were observed in raw mb burgers (145.96) in the third month and cooked pb burgers (120.97) in the second month, respectively. the a* and b* values showed a significant increase and decrease, respectively, upon cooking the two burger samples (p≤0.05). no significant differences were found in the textural parameters of hardness, adhesiveness, chewiness, and gumminess (p>0.05). the highest proportion of unsaturated fatty acids (78.08%) in the pb burgers was dominated by linoleic acid (omega-6, 49.83%). conclusion: considering the suitable physicochemical properties of the plant-based burgers, this product can be introduced as a suitable alternative to conventional meat-based burgers.