Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment.

ABSTRACT: The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked animal-based meat, especially the color. This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). First, we investigated the synergistic effects of SBP and LC on BR decolorization of meat analog patties. We discovered that the red tones of LC-treated patties containing BR and SBP were remarkably browned after grilling, compared to patties that did not contain SBP. Notably, this colo

SUBMITTER: Sakai K 

PROVIDER: S-EPMC8782913 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature