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Effects of pulses and microalgal proteins on quality traits of beef patties

Abstract

Physicochemical parameters (pH, colour and texture), proximate composition (moisture, protein, lipid and ash content), amino acid content, and taste profile of beef patties elaborated with soy (control), pulses (pea, lentil and bean) and microalgal (Chlorella and Spirulina) proteins were assessed. The pH, colour, ash content, total, essential and non-essential amino acids and amino acid content were significantly different among the beef patties studied. In this regard, beef patties prepared with pea protein presented the highest values for pH; whereas beef patties manufactured with pea also showed the highest values for lightness and patties elaborated with bean the highest values for redness. Similar textural parameters were observed among the six batches of beef patties manufactured. Regarding ash content, a significant higher content was observed in the beef patties prepared with soy compared to the other ones. On the other hand, the beef patties elaborated with bean and seaweeds showed the highest values for the total amino acids content. The inclusion of bean and seaweed proteins increased the concentrations of all amino acids in beef patties, being glutamic acids, lysine and aspartic acid the predominant amino acids. Regarding the taste analysis, a similar profile was found among the six batches of beef patties studied. Considering all studied parameters, beef patties elaborated with bean protein could be used as an alternative protein source respect to soy protein because of it showed a similar nutritional content and taste profile and higher amino acid content.

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Acknowledgements

This work was supported by FEDER INTERCONECTA (Grant Number ITC-20151395). The authors would like to thank Algaenergy S.A. (Madrid, Spain) for the Chlorella and Spirulina seaweeds samples supplied for this research. Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (Ref. 116RT0503). T.Z. holds an award from ERASMUS + TRAINEESHIPS program 2017/18. R.A. would like to acknowledge the République Tunisienne, Ministére de I’Enseignement Supérieur et de Ia Recherche Scientifique, Université de Gabés for the fellowship to do a stay in the Universitat de València. F.J.B. and A.R.J. would like to acknowledge the Croatian Science Foundation for their financing of the project titled “High voltage discharges for green solvent extraction of bioactive compounds from Mediterranean herbs (IP-2016-06-1913)”.

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Correspondence to Francisco J. Barba or José M. Lorenzo.

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Žugčić, T., Abdelkebir, R., Barba, F.J. et al. Effects of pulses and microalgal proteins on quality traits of beef patties. J Food Sci Technol 55, 4544–4553 (2018). https://doi.org/10.1007/s13197-018-3390-9

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  • DOI: https://doi.org/10.1007/s13197-018-3390-9

Keywords

  • Seaweeds
  • Pulses
  • Amino acid profile
  • Chlorella and Spirulina
  • Chemical composition
  • Color parameters
  • Textural traits