Comparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacement

Janardhanan, RasmiGonzález Díez, MikelIbáñez Moya, Francisco C.Beriain Apesteguía, María José2023-04-032023-04-032022Janardhanan, 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/foods112236782304-815810.3390/foods11223678https://academica-e.unavarra.es/handle/2454/45029The 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.application/pdfapplication/zipeng© 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.Fat replacingHigh-pressure processingPhysicochemical traitSensory profileVacuum-cookingComparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacementinfo:eu-repo/semantics/article2023-04-03info:eu-repo/semantics/openAccess