Comparison of Physico-Chemical and Sensory Attributes in Plant-Based Meat Analogue Patties and Chicken Patties
Aaliya Tahseen *
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Science University, Mannuthy, Thrissur-680651, India.
Sathu. T
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Science University, Mannuthy, Thrissur-680651, India.
Muthukumar Muthupalani
ICAR-National Meat Research Institute, Chengicherla, P.B. No. 19, Uppal Post, Hyderabad, Telangana, 500092, India.
Vasudevan. V. N
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Science University, Mannuthy, Thrissur-680651, India.
Irshad. A
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Science University, Mannuthy, Thrissur-680651, India.
Preethy John
Department of Veterinary Pharmacology and Toxicology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Science University, Mannuthy, Thrissur-680651, India.
K. Raji
Department of Veterinary Physiology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Science University, Mannuthy, Thrissur-680651, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: This study aims to elucidate the differences between PBMA and chicken meat patties by comparing their physico-chemical and sensory attributes.
Study Design and Methodology: The plant-based meat analogue (PBMA) market is expanding rapidly alongside the burgeoning alternative protein sector. To enhance marketability, the sensory and textural attributes of PBMA must closely mimic those of traditional meat products. Commercial PBMA patties from three brands and chicken patties from two brands available in the Indian market were analysed. The frozen samples were thawed at refrigeration temperature (4±1℃) before laboratory analysis of various physico-chemical and sensory properties.
Results: Qualitative analysis indicated that PBMA patties had lower moisture content but higher fat, crude fiber and total ash content compared to chicken patties. Notably, the cholesterol content of PBMA patties was negligible. Linoleic acid was the most abundant fatty acid in PBMA samples, with significant amounts of oleic and palmitic acids also present. The predominant saturated fatty acid (SFA) in all samples was palmitic acid (C16:0). Sensory evaluation revealed that chicken patties scored higher for overall acceptability than PBMA patties.
Conclusion: Overall, the study demonstrates significant differences in proximate composition, texture and sensory qualities between PBMA and traditional meat patties, highlighting the distinct characteristics of PBMA as an alternative protein source. The texture and sensory evaluations showed that PBMA patties, while promising, still fall short in replicating the sensory qualities of chicken patties, particularly in appearance and flavour. The PBMA patties can be a good alternative to meat patties in terms of nutritional composition.
Keywords: Plant-based meat analogue patties, proximate composition, total phenolic content, cholesterol content, sensory analysis