The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball
The plant-based minced meatball from mushroom and pineapple residue could help to improve the nutritional value as an effective solution to dietary fiber-deficient diets and low energy.
Keywords:
Dietary fiber, Pineapple residue, Plant-based meatball, Texture, Sensory acceptability
Abstract
This study aims to develop plant-based meat alternatives with unique textures by adding pineapple residue at four different ratios (0, 5, 15, and 20% w/w). The developed products' textures, sensory characteristics, nutritional values, and consumer acceptance were all assessed. The results showed that an increase in the pineapple residue content caused lightness (L*), redness (a*), as well as yellowness (b*) to increase. The textural properties of the plant-based minced meatballs in this study were relatively lower than those of beef minced meatballs. The adhesiveness, springiness, and chewiness of the plant-based minced meatballs showed a declining tendency with an increase in the amount of fiber in the formulation, especially at 20% pineapple residue. This would be beneficial for consumers’ consumption. This study clearly showed that the addition of pineapple residue at 5–20% w/w provided an overall liking score of more than 6.0, which was considered acceptable. Therefore, the combination of mushroom and pineapple residues could influence the color, texture, and liking scores, especially at 20%. Producing plant-based meat products from pineapple by-products is an efficient way to improve dietary fiber in diets, lower global warming, and increase future food security, while also increasing nutritional values.
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Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fiber
and fiber-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124(2), 411–421. doi: 10.1016/j.foodchem.2010.06.077
Estell, M., Hughes, J., & Grafenauer, S. (2021). Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions. Sustainability, 13(3), 1478. doi: 10.3390/su13031478
Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2005). Meat products as functional foods: A review. Journal of Food Science, 70(2), R37−R43. doi: 10.1111/j.1365-2621.2005.tb07110.x
Giménez, A., Ares, G., & Gámbaro, A. (2008). Survival analysis to estimate sensory shelf life using acceptability scores. Journal of Sensory Studies, 23(5), 571–582. doi: 10.1111/j.1745-459X.2008.00173.x
He, J., Evans, N. M., Liu, H., & Shao, S. (2020). A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2639−2656. doi: 10.1111/1541-4337.12610
Hygreeva, D., Pandey, M. C., & Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98(1), 47-57. doi: 10.1016/j.meatsci.2014.04.006
Jiménez-Colmenero, F. (2000). Relevant factors in strategies for fat reduction in meat products. Trends in Food Science and Technology, 11(2), 56−66. doi: 10.1016/S0924-2244(00)00042-X
Kehlet, U., Pagter, M., Aaslyng, M. D., & Raben, A. (2017). Meatballs with 3% and 6% dietary fiber from rye bran or pea fiber - Effects on sensory quality and subjective appetite sensations. Meat Science, 125, 66-75. doi: 10.1016/j.meatsci.2016.11.007
Kyriakopoulou, K., Dekkers, B., & van der Goot, A. J. (2019). Plant-Based Meat Analogues. In Sustainable Meat Production and Processing. NY, USA: Academic Press.
Lund, M. N., Heinonen, M., Baron, C. P., & Estévez, M. (2011). Protein oxidation in muscle
foods: A review. Molecular Nutrition and Food Research, 55(1), 83–95. doi: 10.1002/mnfr.201000453
Mateos-Aparicio, M. (2019). Food industry processing by-products in foods. In C.M. Galanakis (Eds.), The role of alternative and innovative food ingredients and products in consumer wellness (pp. 239−280). London: Academic Press.
Meilgaard, M., Civille, G.V., & Carr, B.T. (1999). Sensory Evaluation Techniques (3rd ed.). Boca Raton: CRC Press.
Oostindjer, M., Alexander, J., Amdam, G. V., Andersen, G., Bryan, N. S., & Chen, D., et al. (2014). The role of red and processed meat in colorectal cancer development: a perspective. Meat Science, 97(4), 583−596. doi: 10.1016/j.meatsci.2014.02.011
Organization for Economic Co-operation and Development and Food and Agriculture Organization (OECD/FAO). (2018). OECDFAO Agricultural Outlook 2018–2027. Retrieved from https://www.fao.org/publications/oecd-fao-agricultural-outlook/2018-2027/en/
Selani, M. M., Shirado, G. A., Margiotta, G. B., Rasera, M. L., Marabesi, A. C., & Piedade, S. M., et al. (2016). Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Science, 115, 9−15. doi: 10.1016/j.meatsci.2016.01.002
Silveira Rodríguez, M. B., Monereo Megías, S., & Molina Baena, B. (2003). Alimentos funcionales y nutrición óptima: ¿cerca o lejos? Revista Española de Salud Pública,77(3), 317–331.
Szczesniak, A.S. (2002). Texture is a sensory property. Food Quality and Preference. 13(4), 215–225. doi: 10.1016/S0950-3293(01)00039-8
Turgut, S. S., Isikci, F., & Soyer, A. (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science, 129, 111−119. doi: 10.1016/j.meatsci.2017.02.019
Whitnall, T., & Pitts, N. (2019). Global trends in meat consumption. Agricultural Commodities, 9(1), 96-99.
Yuliarti, O., Kiat Kovis, T. J., & Yi, N. J. (2021). Structuring the meat analogue by using plant-based derived composites. Journal of Food Engineering, 288, 110138. doi: 10.1016/j.jfoodeng.2020.110138
Zhang, J., Zhang, Y., Wang, Y., Xing, L., & Zhang, W. (2020). Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs. Innovative Food Science and Emerging Technologies, 62, 102365. doi: 10.1016/j.ifset.2020.102365
Published
2023-05-14
How to Cite
Hirunyophat, P., NAKPATCHIMSAKUN, P., & FUENGKAJORNFUNG, N. (2023). The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball: The plant-based minced meatball from mushroom and pineapple residue could help to improve the nutritional value as an effective solution to dietary fiber-deficient diets and low energy. Future of Food: Journal on Food, Agriculture and Society, 11(2). Retrieved from https://thefutureoffoodjournal.com/index.php/FOFJ/article/view/618
Section
Research Articles
