Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients

• 발행기관: 한국축산식품학회
• 저자명: AMM Nurul Alam Eun-Yeong Lee Md. Jakir Hossain So-Hee Kim Chan-Jin Kim Young-Hwa Hwang Seon-Tea Joo
• 간행물 정보: 『Food Science of Animal Resources』제45권 제2호, 468~483쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.03.15

국문 초록

This study intended to assess the impacts of the following plant ingredients as treatment named 2.5% alginate paste (TAG), carrot (TRC), red cabbage (TCA), chickpea (Cicer arietinum; TCP), and included in pork loin meat to produce hybrid meat steak (HBM) to provide healthy meat products suitable for the flexitarian consumers. Plant ingredients were added to the treatment groups at 30%. Results illustrate that HBM steaks had higher (p<0.05) moisture content than HBM steaks. In raw HBM steaks, pH, CIE L*, and CIE a* were increased than pork steak. Pork steak and TCP demonstrated the highest (p<0.05) cooking loss followed by TRC, TCA, and TAG, whereas, TRC and TCA had higher (p<0.05) releasing water content followed by pork, TCP, and TAG. HBM steaks demonstrated a lower (p<0.05) Warner-Bratzler shear force value than pork steaks. According to the sensory panel pork steak and TAG had overall higher acceptance (p<0.05) followed by TRC, TCP, and least for TCA, which was suggested as especially suitable for the elderly or kids. The electronic tongue system revealed higher (p<0.05) umami intensity and bitterness in HBM steaks than in pork steak. The richness value was higher in pork steak followed by TAG, TCP, and TRC, and lowest in TCA. Therefore, the current study demonstrated that plant ingredients can successfully be incorporated into pork loin to make suitable flexitarian steak to keep eating meat but in a lower concentration.

목차

Introduction

Materials and Methods

Results and Discussion

References

키워드

hybrid meat, flexitarian steak, plant ingredients, physicochemical, sensory