Comparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacement
| dc.contributor.author | Janardhanan, Rasmi | |
| dc.contributor.author | González Díez, Mikel | |
| dc.contributor.author | Ibáñez Moya, Francisco C. | |
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2023-04-03T10:12:06Z | |
| dc.date.available | 2023-04-03T10:12:06Z | |
| dc.date.issued | 2022 | |
| dc.date.updated | 2023-04-03T09:54:20Z | |
| dc.description.abstract | The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties. | en |
| dc.description.sponsorship | This project has received funding from the European ’Union’s H2020 research and innovation program under the Marie Sklodowska-Curie grant (grant agreement No 801586). | en |
| dc.format.mimetype | application/pdf | en |
| dc.format.mimetype | application/zip | en |
| dc.identifier.citation | Janardhanan, R., González-Diez, M., Ibañez, F. C., & Beriain, M. J. (2022). Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement. Foods, 11(22), 3678. https://doi.org/10.3390/foods11223678 | en |
| dc.identifier.doi | 10.3390/foods11223678 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/45029 | |
| dc.language.iso | eng | en |
| dc.publisher | MDPI | en |
| dc.relation.ispartof | Foods, 11(22), 1-15 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/801586/ | |
| dc.relation.publisherversion | https://doi.org/10.3390/foods11223678 | |
| dc.rights | © 2022 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Fat replacing | en |
| dc.subject | High-pressure processing | en |
| dc.subject | Physicochemical trait | en |
| dc.subject | Sensory profile | en |
| dc.subject | Vacuum-cooking | en |
| dc.title | Comparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacement | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | ae7c053b-14ad-49cb-828a-6bfac4bfa938 | |
| relation.isAuthorOfPublication | 1dddb737-e2da-4788-94bc-7f21e341be52 | |
| relation.isAuthorOfPublication.latestForDiscovery | ae7c053b-14ad-49cb-828a-6bfac4bfa938 |
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