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Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties

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    Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties
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    • Hualu Zhou
      Hualu Zhou
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
      More by Hualu Zhou
      Orcidhttps://orcid.org/0000-0001-5594-0241
    • Giang Vu
      Giang Vu
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
      More by Giang Vu
    • Xiping Gong
      Xiping Gong
      Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
      More by Xiping Gong
    • David Julian McClements*
      David Julian McClements
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
      Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
      *Email: [email protected]. Tel/Fax: (413) 545-2275/545-1262.
      More by David Julian McClements
      Orcidhttps://orcid.org/0000-0002-9016-1291
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    ACS Food Science & Technology

    Cite this: ACS Food Sci. Technol. 2022, 2, 5, 844–851
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    https://doi.org/10.1021/acsfoodscitech.2c00016
    Published April 25, 2022
    Copyright © 2022 American Chemical Society
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    Abstract

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    Standardized methods are required to quantify the changes in the quality attributes of plant-based meat analogues when they are cooked and to establish the similarities and differences of their physicochemical attributes to real meat products. We therefore proposed testing protocols to characterize important physicochemical attributes of beef burgers and their plant-based (PB) analogues, including appearance, cooking loss, water holding capacity, and textural profile. The protocols are relatively simple to perform and provide quantitative data for the assessment. Their efficacy was established by measuring and comparing the physicochemical properties of 10 commercial real and PB beef burgers. A principal component analysis model showed appreciable differences in the cooking loss and texture profile properties, indicating that further research is still required to create high-quality PB products.

    Copyright © 2022 American Chemical Society

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    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acsfoodscitech.2c00016.

    • Product names; nutrition facts; and ingredients in the plant-based and beef burgers used in this study (PDF)

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    ACS Food Science & Technology

    Cite this: ACS Food Sci. Technol. 2022, 2, 5, 844–851
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acsfoodscitech.2c00016
    Published April 25, 2022
    Copyright © 2022 American Chemical Society
    Request reuse permissions

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