Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881221" target="_blank" >RIV/62157124:16270/24:43881221 - isvavai.cz</a>
Výsledek na webu
<a href="https://www.mdpi.com/2076-3417/14/24/11513" target="_blank" >https://www.mdpi.com/2076-3417/14/24/11513</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/app142411513" target="_blank" >10.3390/app142411513</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products
Popis výsledku v původním jazyce
The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance.However, significant differences were found in the descriptors for animal character and meat taste.
Název v anglickém jazyce
Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products
Popis výsledku anglicky
The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance.However, significant differences were found in the descriptors for animal character and meat taste.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2024
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Applied Sciences-Basel
ISSN
2076-3417
e-ISSN
2076-3417
Svazek periodika
14
Číslo periodika v rámci svazku
24
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
17
Strana od-do
—
Kód UT WoS článku
001385529200001
EID výsledku v databázi Scopus
—