Table 2.
Proximate chemical composition of plant-based meat and control (beef) with different concentration of methylcellulose.
| Ingredient | Beef (Control) | C-TVP | T-ISP | SEM | P Ingredient | P Concentration | P ing * P Conc. | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Concentration | 1.5% | 3% | 4% | 1.5% | 3% | 4% | 1.5% | 3% | 4% | ||||
| Moisture | 57.49 b,c,d | 59.46 a,b | 62.64 a | 57.43 b,c,d | 51.54 e,f | 48.32 f | 57.80 b,c | 53.77 d,e | 54.28 c,d,e | 1.21 | <0.001 | 0.026 | <0.001 |
| Protein | 20.56 b | 21.19 b | 21.18 b | 16.48 b | 16.77 b | 16.93 b | 16.96 b | 16.95 b | 16.07 b | 0.71 | 0.079 | 0.650 | 0.345 |
| Fat | 18.38 a | 19.12 a | 18.85 a | 14.28 a | 15.05 a | 15.83 a | 17.25 a | 16.13 a | 15.28 a | 2.17 | 0.126 | 0.997 | 0.945 |
| Ash | 2.92 a,b | 2.22 b | 2.64 a,b | 3.11 a | 3.24 a | 2.84 a,b | 2.65 a,b | 2.83 a,b | 2.65 a,b | 0.25 | <0.001 | 0.857 | 0.831 |
| Crude fibre | 1.38 c | 1.56 c | 1.69 c | 6.04a b | 6.87 a | 7.82 a | 3.15 c | 3.66 bc | 3.70 b,c | 0.90 | <0.001 | 0.499 | 0.932 |
a–f Different superscript letters within the same row mean significantly different between treatments (p < 0.05). SEM: standard error of mean; *: interaction between ingredient and concentration. C-TVP: Commercial texture vegetable protein; T-ISP: Texture isolate soy protein