Table 4.
Water-holding capacity and tenderness related measurement 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% | ||||
| Release water (%) | 3.9 a | 1.8b c,d | 1.8 b,c,d | 4.06 a | 2.21 b,c | 1.44 c,d | 3.47 a | 2.43 b | 1.77 d | 0.20 | 0.980 | <0.001 | 0.044 |
| Cooking loss (%) | 7.91 c,d | 6.55 d,e,f | 5.36 f | 9.98 b | 8.69 b,c | 7.12d e | 12.01 a | 7.30 c,d,e | 6.11 e,f | 0.48 | <0.001 | <0.001 | 0005 |
| WBSF (N) | 3.6 b,c | 3.80 b | 4.26 a | 2.14 f,g | 2.74 e | 3.20 d | 2.41 e,f | 2.41 e,f | 3.29 c,d | 0.12 | <0.001 | <0.001 | 0.044 |
| Diameter before | 14.99 a,b | 15.83 a,b | 15.52 a,b | 16.63 a,b | 15.47 a,b | 15.83 a,b | 16.30 a,b | 15.37 a,b | 15.70 a,b | 0.38 | 0.256 | 0.406 | 0.121 |
| Diameter after | 11.59 d | 12.30 c,d | 12.81 c,d | 14.96 a | 13.57 b,c | 15.16 a | 15.08 a | 14.29 a,b | 14.81 a,b | 0.41 | <0.001 | 0.308 | 0.038 |
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; WBSF: Warner-Bratzler shear force.