ArticleFoods (Basel, Switzerland)2023
Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil.Food science of animal resources · 2025Article
- Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production.Journal of microbiology and biotechnology · 2024Review
- The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs.Molecules (Basel, Switzerland) · 2024Review
- Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.Current research in food science · 2024Article
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
- Effects of Hot Arid Environments on the Production Performance, Carcass Traits, and Fatty Acids Composition of Breast Meat in Broiler Chickens.Life (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.
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Registered trials
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