Plant-based marbled salami analogs: Emulsion-loaded microgels embedded within protein-polysaccharide hydrogel matrices

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作   者：

Hu X.;  Xiang X.;  Cao M.;  Li S.;  McClements D.J.; 

作者机构：

Biopolymers and Colloids Laboratory Department of Food Science University of Massachusetts;  Biopolymers and Colloids Laboratory Department of Food Science University of MassachusettsBiopolymers and Colloids Laboratory Department of Food Science University of Massachusetts||Department of Food Science & Bioengineering Zhejiang Gongshang University||; 

关键词：

Alternative proteins;  Alginate beads;  Plant-based meat;  Biopolymer hydrogels;  Meat analogs;  Potato proteins; 

期刊名称：

Food hydrocolloids

i s s n：

0268-005X

年卷期：

2025 年 159 卷 Feb. 期

页   码：

1.1-1.14

页   码：

摘   要：

© 2024 Elsevier LtdThe inherent molecular differences between plant and animal proteins make it challenging to accurately simulate the optical and mechanical properties of real meat products using plant-derived ingredients. Soft matter physics approaches are therefore being employed to direct the assembly of plant proteins, polysaccharides, and lipids into meat-like structures. The main focus of the current study was to use soft matter physics approaches to create plant-based analogs of marbled meat products, such as salami, chorizo, or pepperoni. These products have whitish fatty regions embedded within reddish/brown lean regions. In this study, we mimicked the fatty regions in salami using emulsion-loaded alginate beads and the lean regions using composite hydrogels assembled from potato protein and gellan gum. Initially, the textural attributes of the plant-based lean regions were optimized by varying potato protein type (low or high isoelectric point) and concentration. As expected, the mechanical strength of the lean region analogs increased with increasing protein content and depended on protein type. Introducing alginate beads into the salami analogs had little impact on their textural attributes when measured under compression conditions but decreased their stiffness and fracture stress when measured under tensile conditions. In particular, introducing either small or large beads reduced the stiffness and breaking stress of the salami analogs, which was attributed to the introduction of weak points in the composite hydrogel. Finally, we showed that the appearance and textural attributes of real salami could be mimicked in plant-based salami by optimizing its composition and structure. This research provides valuable insights into methods of better simulating the properties of marbled meat products, like sausages and cold-cut meat products, thereby creating a more sustainable food supply.