Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?

ABSTRACT: Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO₂e), followed by the hybrid patties (0.87 kg CO₂e) and the meat patties (1.62 kg CO₂e). The hybrid patties showed increased hardness,

SUBMITTER: Penalver JG 

PROVIDER: S-EPMC11816437 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature