Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

Wei, Ain Sze and Brishti, Fatema Hossain and Abdullah Sani, Muhamad Shirwan and Ishamri, Ismail and Sarbon, Norizah Mhd and Ismail-Fitry, Mohammad Rashedi (2024) Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties. LWT - Food Science and Technology, 201. pp. 1-11. ISSN 0023-6438 E-ISSN 1096-1127

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Abstract

Texturised vegetable protein (TVP) is a sustainable and economical base for plant-based meat patties but requires binders to create an emulsified gel and hold the patty structure together. This study evaluated the physicochemical and sensory attributes of TVP patties incorporated with three different enzymatically-treated plant fibres i.e., pea (EPF), citrus (ECF) or apple (EAF) as a binder compared to positive control (methylcellulose, MC) and negative control (no binder, NC). All the patties with plant fibres had similar water-holding capacity compared to the MC. EAF exhibited the least fluid release and uniform surface, while ECF demonstrated the least cooking loss and shrinkage, uniform surface, hard texture, better cohesiveness, gumminess and chewiness compared to other samples. All the plant fibre-incorporated patties scored similarly for taste, texture, juiciness and overall acceptability compared to the positive control. The agglomerative hierarchical clustering revealed that the EPF had similar characteristics to the MC but the principal component analysis indicated that citrus fibre was a superior binder to pea fibre, therefore it could be used to replace methylcellulose for plant-based meat patties. Future research should explore more variations in plant-based binders to optimise the performance and sensory attributes of different types of texturised vegetable protein-based meat analogues

Item Type:	Article (Journal)
Uncontrolled Keywords:	Apple fibre Citrus fibre Meat analogue Methylcellulose Pea fibre
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Muhamad Shirwan Abdullah Sani
Date Deposited:	28 May 2024 09:02
Last Modified:	04 Sep 2024 15:58
URI:	http://irep.iium.edu.my/id/eprint/112345

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