KU Leuven and Paleo team up to assess effect of myoglobin on aromatic profile of plant-based meat alternatives
Food for foodtechies
Belgian university KU Leuven and Paleo team up to assess the effect of myoglobin on the aromatic profile of plant-based meat alternatives
Market demand for palatable plant-based meat alternatives is on the rise. One of the challenges is formulating products with sensorial characteristics similar to conventional meat. In this scientific study, conducted by Meat Technology & Science of Protein-rich Foods (MTSP) group of KU Leuven and Paleo, the effect of myoglobin on the aromatic profile of plant-based meat alternatives was assessed.
Plant-based burgers were made with textured soy protein, supplemented with three levels of myoglobin (0, 0.5 and 1.0%, the latter two mimicking endogenous myoglobin levels in meat), and grilled for 12 min at 250 °C. Principal component analysis (PCA) was then performed to visualize the interaction between grilling and myoglobin addition, and the effect on the resulting aromatic profile.
The study is a first step in Paleo’s quest to help manufacturers of plant-based meat alternatives formulate products mimicking conventional meat.
The study is published on Foods MDPI.
Full results of the study can be found here.