Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

Grasso, Simona and Smith, Gabrielle and Bowers, Sophie and Ajayi, Oluseyi Moses and Swainson, Mark (2019) Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology, 56 (6). pp. 3126-3135. ISSN 0022-1155

Full content URL: https://doi.org/10.1007/s13197-018-3552-9

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Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs
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Abstract

The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.

Keywords:CATA, Consumer sensory analysis, Hybrid meat product, Yeast Beef meatballs, Texturised soy protein
Subjects:D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology
D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production
D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing
D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:36406
Deposited On:10 Jul 2019 12:15

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