High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties

Janardhanan, Rasmi; Huerta Leidenz, Nelson; Ibáñez Moya, Francisco C.; Beriain Apesteguía, María José

Publication:
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties

dc.contributor.author	Janardhanan, Rasmi	es_ES
dc.contributor.author	Huerta Leidenz, Nelson	es_ES
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.contributor.funder	Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa	es
dc.date.accessioned	2023-02-16T09:19:55Z
dc.date.available	2023-02-16T09:19:55Z
dc.date.issued	2023
dc.date.updated	2023-02-16T09:09:11Z
dc.description.abstract	Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK technique on physicochemical characteristics of veal, plant-based, and hybrid patties were investigated. Samples of the different formulations were subjected to three pressures (350–600 MPa) for 5–15 min, followed by SVCOOK (55–65 ◦C for 15 min). The color of the HPP treated plant-based and hybrid patties tended to be of less reddish color tone and conformed more towards a yellowish shade. The dual technology treated hybrid patties were like veal patties in color and texture parameters, whereas the physicochemical parameters of plantbased patties were different from veal and hybrid patties. Conversely, the effect of HPP on hybrid patties was not comparable to veal patties. The dual (HPP–SVCOOK) technology has the potential to develop novel hybrid products with physicochemical characteristics comparable to those of veal-based 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.identifier.citation	Janardhanan, R., Huerta-Leidenz, N., Ibañez, F. C., Beriain, M. J. (2023) High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties. LWT-Food Science and Tecnology, 173(114273), 1-12. https://doi.org/10.1016/j.lwt.2022.114273.	en
dc.identifier.doi	10.1016/j.lwt.2022.114273
dc.identifier.issn	0023-6438
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/44720
dc.language.iso	eng	en
dc.publisher	Elsevier	en
dc.relation.ispartof	LWT-Food Science and Tecnology 173 (2023) 114273	ne
dc.relation.projectID	info:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/801586	en
dc.relation.publisherversion	https://doi.org/10.1016/j.lwt.2022.114273
dc.rights	© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	High-pressure processing	en
dc.subject	Vacuum-cooking	en
dc.subject	Veal	en
dc.subject	Legume	en
dc.subject	Meat analogue	en
dc.title	High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties	en
dc.type	Artículo / Artikulua	es
dc.type	info:eu-repo/semantics/article	en
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dspace.entity.type	Publication
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