Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43879992" target="_blank" >RIV/62157124:16270/22:43879992 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2227-9717/10/9/1864" target="_blank" >https://www.mdpi.com/2227-9717/10/9/1864</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr10091864" target="_blank" >10.3390/pr10091864</a>

Result language

angličtina

Original language name

Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products

Original language description

Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production. This study focused on the comparison between the antioxidant capacities of selected types of meat products and those of their plant-based alternatives. The analogues of the following products were analyzed: minced meat, burger, steak, Hungarian sausages, Frankfurter sausages and salami. Total polyphenol contents and antioxidant capacities and sensory profiles of the products were determined. The highest polyphenol content (1.85 mg Gallic acid/g) and antioxidant capacity values (DPPH: 41.80% inhibition, CUPRAC: 9.21 Trolox mmol/kg, FRAP: 7.51 mmol/g, ABTS: 7.45% inhibition) were observed in the analogue samples of Hungarian sausages due to the oat flour presence in these products. The results indicated that antioxidant properties of meat analogue products (plant sources) were superior compared to conventional meat products (produced from animal sources). The sensorial attributes indicated no significant (p &gt; 0.05) differences in taste (except the Frankfurter sausages). The novelty of the study can be seen in the fact that it confirmed that the sensory properties of meat analogue products can be close to those of traditional meat products.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Volume of the periodical

10

Issue of the periodical within the volume

9

Country of publishing house

CH - SWITZERLAND

Number of pages

12

Pages from-to

nestrankovano

UT code for WoS article

000856623600001

EID of the result in the Scopus database

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