Towards sustainability: characterizing the properties of a chicken and yellow pea meat analogue burger
LE3 .A278 2021
Bachelor of Science
Nutrition & Dietetics
Livestock production has detrimental impacts on the environment and has resulted in a need to shift consumers to more sustainable protein sources. Legumes are a sustainable protein source option; however, innovative novel food products are needed to increase consumer consumption of legumes and reduce animal protein consumption. Meat analogues are a new food item that combines both plant and animal proteins. This study's objectives were to create a new meat analogue product, a burger using yellow peas and chicken, and to characterize the chemical composition, physical, and textural properties of the meat analogue. Yellow pea flour was added to the chicken at 0%, 25%, 50%, and 75% levels of substitution. The samples were analyzed for their ash, protein, fat, and moisture contents using AOAC methods. The water activity, pH, water holding capacity, oil holding capacity, cooking yield, diameter and thickness reductions were also determined, along with a textural profile analysis. The yellow pea flour reduced the protein content and moisture content in the raw and cooked meat analogues. The fat content decreased in the raw samples but increased in the cooked samples. The yellow pea flour also improved the samples' cooking properties with increased cooking yield and decreased diameter and thickness reduction. The yellow pea flour also reduced the cohesiveness and springiness of the samples. This project demonstrated that yellow pea flour could be combined with chicken to make a novel food product; however, further research of the sensory properties is needed to determine consumer acceptability of this product.
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