ArticleScientific reports2022
Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 56 citations in OpenAlex.
- Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues.Foods (Basel, Switzerland) · 2025Article
- Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty.Food science of animal resources · 2025Article
- Market Status of Meat Analogs and Their Impact on Livestock Industries.Food science of animal resources · 2024Review
- Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.Foods (Basel, Switzerland) · 2024Article
- The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review.Food science of animal resources · 2024Review
- Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids.Frontiers in nutrition · 2024Article
- Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 2023Review
- Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking.Food science of animal resources · 2023Article
- Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.Foods (Basel, Switzerland) · 2023Review
- A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein.Gels (Basel, Switzerland) · 2023Article
- Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color.Foods (Basel, Switzerland) · 2023Article
- The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs.Frontiers in microbiology · 2023Review
- A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients.Frontiers in nutrition · 2023Article
- Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.PloS one · 2023Article
- Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase.Scientific reports · 2022Article
- Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue.Foods (Basel, Switzerland) · 2022Article
- Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna.Journal of food science · 2022Article
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs.PloS one · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked animal-based meat, especially the color. This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). First, we investigated the synergistic effects of SBP and LC on BR decolorization of meat analog patties. We discovered that the red tones of LC-treated patties containing BR and SBP were remarkably browned after grilling, compared to patties that did not contain SBP. Notably, this color change by LC + SBP was similar to that of beef patties. Additionally, the hardness of LC-treated meat analog patties containing BR was higher than those that did not contain BR. Interestingly, the presence of SBP and LC enhanced the browning reaction and functional properties of meat analogs containing BR. This is the first report on a browning system for meat analogs containing BR using enzymatic methods to the best of our knowledge.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.