ArticleFoods (Basel, Switzerland)2022
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 40 citations in OpenAlex.
- Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.Journal of food science · 2026Article
- Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights.Comprehensive reviews in food science and food safety · 2025Review
- Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications.Foods (Basel, Switzerland) · 2025Article
- Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and TFoods (Basel, Switzerland) · 2025Article
- Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities.Current research in food science · 2025Article
- The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions.Food science and biotechnology · 2024Article
- Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils.Gels (Basel, Switzerland) · 2024Article
- Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.Gels (Basel, Switzerland) · 2023Article
- Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G' and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G' increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.
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