Physicochemical and sensory properties of plant-based meat patties using oil-in-water emulsion

This study investigated the effects of an oil-in-water (O/W) emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties. Vegetable oils (peanut, coconut, and medium-chain triglyceride (MCT) oils) and liquid additives (water, oil, water, oil, and surfactant; emulsion) were used to prepare the patties. Tween (R) 80 and soy protein isolate (SPI) were used to prepare the emulsion. The emulsion droplet size and zeta-potential were analyzed before mixing with the textured vegetable protein batter. The physicochemical, rheological, and sensory properties of the resulting plant-based meat patties were analyzed. The emulsions droplet sizes were approximately 5-10 mu m, with a surface charge of >40 or 18 mV upon Tween (R) 80 or SPI addition, respectively. For patties containing MCT oil, cooking loss and hardness were reduced when using water, oil, Tween (R) 80, and emulsion samples. Additionally, these samples exhibited high liquid holding capacity, which affected tenderness. The creep recovery and viscoelasticity of the batters were unaffected by the oil type but generally higher in surfactant-containing batters. The L* value decreased irrespective of the type of oil or treatment, and the color difference was low in the sample containing Tween (R) 80. Moreover, based on the sensory test, MCT oil mixed with Tween (R) 80 resulted in patties with the highest levels of tenderness, juiciness, and overall acceptance. In conclusion, incorporating MCT oil and pre-manufactured emulsion as an animal fat substitute can improve the juiciness, liquid-holding capacity, and overall palatability of plant-based meat products.