Malaysian Journal of Analytical Sciences, Vol 28 No 4 (2024): 812 - 827

COMPARISON OF PATTIES PRODUCED USING MEAT FROM VARIOUS ANIMAL SPECIES WITH BLACK-EYED PEAS AS THE PARTIAL MEAT SUBSTITUTE

(Perbandingan Burger yang Dihasilkan menggunakan Daging daripada Pelbagai Spesies Haiwan dengan Kacang Mata Hitam sebagai Pengganti Separa Daging)

Nursyazwina Basri¹, Fu Ming^1,3, Ismail Ishamri⁴ and Mohammad Rashedi Ismail-Fitry^1,2,*

¹Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

²Halal Products Research Institute, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia

³Department of Health Management, Shandong Vocational College of Light Industry, Zibo, China

⁴Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia

^*Corresponding author: ismailfitry@upm.edu.my

Received: 9 December 2023; Accepted: 21 May 2024; Published: 27 August 2024

Abstract

Incorporating plant-based ingredients as meat substitutes can be a strategy to reformulate healthier and more environmentally sustainable meat products. However, meat species variations could lead to different physicochemical and sensory characteristics of the final products. This study aimed to evaluate the physicochemical, sensory, and microstructural properties of patties made from different meat species [chicken (CB), beef (BEB), mutton (MB), and buffalo (BFB)] and substituted with 50% black-eyed peas compared to 100% black-eyed peas (BEP) as the control. An array of physicochemical properties was evaluated, encompassing cooking yield, shrinkage, water holding capacity (WHC), pH, proximate composition, texture, gel strength, and colour. Furthermore, scanning electron microscopy and sensory evaluation were employed to elucidate the microstructural modifications and sensory attributes of the samples. The results reveal significant differences in proximate composition, WHC, and textural properties across the meat species. CB exhibited a higher lightness, cooking yield and softer texture than other samples, which displayed better water retention. Whereas BEB and BFP were harder and chewier. The BEB resulted in lower gel strength and less intact structure, as evidenced by microstructure images and texture profile analysis (TPA) results. No significant difference in sensory traits exists between different meat species. Despite the overall acceptability of BEB being the highest, the MB was the lowest. The composition, texture, and sensory features of chicken and beef with the incorporation of BEP make them viable candidates for use in the development of healthy patties.

Keywords: different meat types, meat analogues, meat emulsion, meat substitute, plant-based protein

Abstrak

Menggabungkan bahan berasaskan tumbuhan sebagai pengganti daging boleh menjadi strategi untuk merumuskan semula produk daging yang lebih sihat dan lebih mampan alam sekitar. Namun, variasi spesis daging boleh menghasilkan ciri-ciri fizikokimia dan deria yang berbeza pada produk akhir. Kajian ini bertujuan untuk menilai sifat fizikokimia, deria rasa, dan struktur mikro burger yang diperbuat daripada spesis daging yang berbeza [daging ayam (CB), daging lembu (BEB), daging kambing (MB), dan daging kerbau (BFB)] yang digantikan dengan 50% kacang mata hitam berbanding dengan 100% kacang mata hitam (BEP) sebagai kawalan. Pelbagai sifat fizikokimia telah dinilai, merangkumi hasil memasak, pengecutan, kapasiti pegangan air (WHC), pH, komposisi proksimat, tekstur, kekuatan gel dan warna. Tambahan pula, penilaian deria dan pengibas mikroskop elektron telah digunakan untuk menjelaskan sifat deria dan pengubahsuaian mikrostruktur sampel. Komposisi proksimat, WHC, pengecutan, kekuatan gel, warna dan profil tekstur adalah berbeza secara signifikan di antara patties yang berbeza. CB menunjukkan nilai kecerahan yang lebih tinggi, hasil masakan yang lebih tinggi, dan tekstur yang lebih lembut daripada sampel lain, yang menunjukkan pengekalan air yang lebih baik. Manakala BEB dan BFP lebih keras dan lebih kenyal. BEB menghasilkan kekuatan gel yang lebih rendah dan struktur yang kurang utuh, seperti yang dibuktikan oleh imej struktur mikro dan hasil analisis profil tekstur (TPA). Tiada perbezaan yang signifikan dalam ciri-ciri deria antara spesis daging yang berbeza. Walaupun penerimaan keseluruhan BEB adalah yang tertinggi, MB adalah yang terendah. Komposisi, tekstur, dan ciri-ciri deria daging ayam dan daging lembu dengan penggabungan BEP menjadikan mereka calon yang berpotensi untuk digunakan dalam pembangunan patties yang sihat.

Kata kunci: analog daging, emulsi daging, jenis-jenis daging yang berbeza, pengganti daging, protein berasaskan tumbuhan

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