The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives
Abstract
Meat analogues are made from plant proteins using high-moisture extrusion processing, to have the same textural and structural properties as meat. However, meat analogues exhibit very weak aroma and are almost tasteless, which has resulted in limited market success. Maillard-reacted beef bone hydrolysate (MRP) provides important sensory aspects of heat-treated food products, by contributing to their appearance, texture, flavor, and aroma. Therefore, MRP added at different concentrations with the plant proteins before extrusion may produce meat alternatives with high aroma and taste quality while maintaining fibrous structure. This study investigated the effects of MRP at different concentrations (0%, 10%, 20%, 30%, and 40% wet weight) with plant proteins on the physicochemical properties of extruded meat alternatives. The textural, microstructural, chemical, and sensory properties of meat alternatives were studied, where meat alternatives consisting of 40% MRP showed the lowest degree of texturization and observed with multiple segmented layers accompanied with some fibrous microstructure. Results from protein solubility analysis suggested that a large proportion of aggregated proteins was associated with hydrogen bonds. Although the key force in the formation of fibrous structure in meat alternatives was disulphide bonds. Meat alternatives containing 20% MRP obtained highest sensory scores for appearance, meaty aroma, meaty taste, and overall acceptability. Overall results showed that the addition of MRP to produce meat alternatives changed the textural, structural, and sensory properties significantly. PRACTICAL APPLICATION: Maillard-reacted beef bone hydrolysate added into meat analogues to form meat alternatives with high aroma and taste quality while maintaining fibrous structure. The work demonstrated an opportunity for greater returns to the meat industry and the potential of hybrid products with less meat content.
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In the citing paper
“Sensory evaluation by a group of 55 consumers revealed that 20% MRP was the optimal level for acceptance, resulting in the highest sensory scores for meaty aroma and meaty taste.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“The addition of MRP, under a certain concentration, helps to increase desirable “meat” flavors and increases acceptance compared to unflavored meat analog.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“while 0% MRP (the control) resulted in a weaker meaty taste and an undesirable pale brown color.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“yet, it demonstrates the use of hydrolyzed protein materials can enhance desirable flavor attributes, which is important in increasing overall acceptance of meat analogs.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“By contrast, addition of 40% MRP received the lowest scores in all attributes due to bitter taste and a burnt appearance”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“Meat by-products such as beef bone hydrolysate can provide a “meaty” flavor to meat analogs in order to increase acceptance among non-vegetarian consumers.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
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Metadata
- Authors
- Chiang, J. H., Hardacre, A. K., & Parker, M. E.
- Affiliations
- Riddet Institute (NZ)
- Massey University (NZ)
- Corresponding author
- Parker, Michael E.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2020-02-09
- Volume
- 85
- Issue
- 3
- Pages
- 567-575
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W3004464536
- Cited by
- 44
- References
- 33
- Citations by year
- 2026: 4 · 2025: 10 · 2024: 7 · 2023: 6 · 2022: 6 · 2021: 9 · 2020: 2
- FWCI
- 3.73
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Ministry of Business, Innovation and Employment (MAUX1402)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- meat substitutes, plant proteins, Maillard reaction, flavor and aroma, fibrous microstructure, protein solubility, disulfide bonds, hydrogen bonding, texture, sensory acceptability
- MeSH terms
- Animals, Bone and Bones, Cattle, Flavoring Agents, Food Handling, Humans, Meat, Odorants, Plant Proteins, Protein Hydrolysates, Taste, Maillard Reaction
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