TY - JOUR
T1 - Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations
AU - Silva Barbosa Correia, Banny
AU - Nielsen, Søren Drud-Heydary
AU - Jorkowski, Johanna
AU - Jakobsen, Louise Margrethe Arildsen
AU - Zacherl , Christian
AU - Bertram, Hanne Christine S.
PY - 2024/7/1
Y1 - 2024/7/1
N2 - We are undergoing a food transformation with the introduction of plant-based meat analogues, but little is known about their chemical characteristics. This study aimed to elucidate the Maillard reactions in plant-based meat burger alternatives (PBMBA). For this purpose, NMR-based metabolomics and targeted MS analysis of Maillard and dehydroalanine pathway markers were conducted on six PBMBA prototypes with different proportions of high-moisture protein extrudates, low-moisture extrudates and pea protein on a commercial PBMBA and on a meat burger before and after cooking. Results revealed that higher levels of Maillard reaction markers were present in PBMBAs in the uncooked state, with lower levels formed during cooking compared with conventional meat. The metabolite profile disclosed that the distinct pattern of the Maillard reaction could be attributed to different substrate availability, but data also revealed that pre-processing of the plant protein affects the presence of Maillard reaction products in PBMBAs.
AB - We are undergoing a food transformation with the introduction of plant-based meat analogues, but little is known about their chemical characteristics. This study aimed to elucidate the Maillard reactions in plant-based meat burger alternatives (PBMBA). For this purpose, NMR-based metabolomics and targeted MS analysis of Maillard and dehydroalanine pathway markers were conducted on six PBMBA prototypes with different proportions of high-moisture protein extrudates, low-moisture extrudates and pea protein on a commercial PBMBA and on a meat burger before and after cooking. Results revealed that higher levels of Maillard reaction markers were present in PBMBAs in the uncooked state, with lower levels formed during cooking compared with conventional meat. The metabolite profile disclosed that the distinct pattern of the Maillard reaction could be attributed to different substrate availability, but data also revealed that pre-processing of the plant protein affects the presence of Maillard reaction products in PBMBAs.
KW - Foodomics
KW - Furosine
KW - Lanthionine
KW - Meat analogues
KW - N-″-(carboxyethyl)lysine
KW - N-″-(carboxymethyl)lysine
KW - Texturised protein
UR - https://www.scopus.com/pages/publications/85185194551
U2 - 10.1016/j.foodchem.2024.138705
DO - 10.1016/j.foodchem.2024.138705
M3 - Journal article
C2 - 38359568
SN - 0308-8146
VL - 445
JO - Food Chemistry
JF - Food Chemistry
M1 - 138705
ER -