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Título: | Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues |
Autor: | Flores Llovera, Mónica CSIC ORCID ; Comes, Daniel; Gamero, Amparo CSIC ORCID; Belloch, Carmela CSIC ORCID | Palabras clave: | Fermentation Meat analogue Off-flavor Pea protein isolate Plant based |
Fecha de publicación: | 23-feb-2024 | Editor: | ACS Publications | Citación: | Journal of Agricultural and Food Chemistry 72(9): 4897-4905 (2024) | Resumen: | The potential use of texturized pea protein in meat analogues was investigated by comparing the effects of fermentation on pea and myofibrillar pork proteins in a model system including additives, microbial starters, and proteases. Model fermentation was controlled for 15 days by a pH decrease and microbial count and free amino acid increase. Besides, volatile production and sensory properties were evaluated at the end of fermentation. Protein type affected free amino acid generation and volatile profile. Models supplemented with proteases showed an increase in amino-acid-derived compounds (branched aldehydes and alcohols) and fruity odor notes. During fermentation, protease addition significantly reduced the production of linear aldehydes (pentanal, hexanal, and octanal) in vegetal models, while pyrazine compounds were not affected. This changes in the volatile profile reduced the legume beany odor but increased the perception of toasted cereal-like notes generated by the texturization process. | Versión del editor: | https://doi.org/10.1021/acs.jafc.3c08432 | URI: | http://hdl.handle.net/10261/350178 | DOI: | 10.1021/acs.jafc.3c08432 | ISSN: | 0021-8561 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Flores-JAFC2024.pdf | Published version | 5,28 MB | Adobe PDF | Visualizar/Abrir |
JAFC224-Flores_postprint.pdf | Accepted version | 2,51 MB | Adobe PDF | Visualizar/Abrir |
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