Adição pré-extrusão de tiamina como precursor de odor e sabor de carne em proteína texturizada de soja: do desenvolvimento à aplicação
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Data
2018-05-16
Autores
Milani, Talita Maira Goss
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A proteína texturizada de soja (PTS) é obtida pelo processo de extrusão termoplástica e devido às suas características de textura, semelhantes às das fibras musculares da carne, é comumente utilizada como substituta de proteína animal. A aromatização da PTS pode ser uma forma de tornar o produto mais atrativo sensorialmente, e uma alternativa é a utilização de precursores de aroma como método de aromatização pré-extrusão, para evitar um aumento no teor lipídico do produto final. Por isso, o objetivo deste trabalho foi desenvolver uma PTS, com odor e sabor de carne por meio da adição pré-extrusão de tiamina (precursor de aroma), e aplicá-la na elaboração de dois produtos: PTS moída e temperada (análogo de carne) e hambúrguer de soja. A proteína concentrada de soja (PCS) foi adicionada de 1,5% de tiamina e extrusada em diferentes condições, utilizando a Metodologia de Superfície de Reposta. Aplicou-se um primeiro delineamento experimental com três variáveis independentes (umidades da PCS, temperatura de extrusão e velocidade de rotação da rosca), a partir do qual foi utilizada a técnica de desejabilidade para aplicar um segundo delineamento experimental com duas variáveis independentes (umidades da PCS e velocidade de rotação da rosca). Assim, a umidade da PCS influenciou negativamente a razão de expansão, força de corte do extrusado reidratado e solubilidade da proteína em água. Por outro lado, influenciou positivamente a densidade, ideal da intensidade do odor de carne e o teor dos compostos voláteis hexanal, 2-pentilfurano, 2-pentiltiofeno e 1-butil-2-octenal. A maior intensidade do odor de carne foi percebida quando a umidade esteve em torno do ponto central, garantindo ainda uma boa avaliação para o ideal da intensidade do odor de carne. O croma da cor foi influenciado positivamente pela velocidade de rotação da rosca, enquanto a cromaticidade vermelha, a tonalidade cromática e a estabilidade da emulsão tiveram efeito da umidade da PCS e da velocidade de rotação da rosca. Os extrusados adicionados de tiamina, com umidade da PCS de 34% e velocidade de rotação da rosca de 216 ou 242 rpm destacaram-se pela aceitação do odor de carne, por possuírem altos teores de compostos voláteis com notas odoríferas de carne. Dois extrusados do delineamento (PCS com 28,4 e 34% de umidade) e um sem adição de tiamina foram utilizados na elaboração de análogo de carne e hambúrguer de soja, sendo que os produtos foram analisados quanto a suas propriedades físicas, aceitação sensorial e perfil descritivo utilizando o método Rate-All-That-Apply (RATA). O análogo de carne 28,4% U/com tiamina apresentou menor capacidade de absorção de água e maior força de compressão, porém os resultados são adequados para este produto. A aceitação global descreveu a amostra 34,0% U/com tiamina, devido aos atributos cor branca, odor de carne, gosto salgado, sabor de carne, sabor de miojo, sabor residual de queimado e cheiroso, enquanto que a aceitação do odor deveu-se ao odor de carne. A amostra 28,4% U/com tiamina destacou-se pela baixa aceitação da textura, devido a sua textura borrachenta, esfarelenta/arenosa e úmida. O hambúrguer de soja 28,4% U/com tiamina apresentou menor encolhimento, porém todos os resultados foram muito menores se comparado a produtos elaborados com carne. A aceitação do odor e sabor e a aceitação global foram maiores nos hambúrgueres com tiamina. A intensidade dos atributos odor de frango e cheiroso foi maior para os hambúrgueres com tiamina, enquanto que a intensidade do odor de soja/vegetal foi maior para o hambúrguer sem tiamina. O hambúrguer 34,0% U/com tiamina destacou-se pelo sabor de frango, cor branca e da textura macia. Já o hambúrguer 28,4% U/com tiamina foi descrito pela aceitação do odor, textura, sabor e aceitação global, devido ao odor de carne e de frango, por ser cheiroso e gostoso, além da baixa intensidade do odor de soja/vegetal, sabor de soja e de miojo. Desta maneira, o uso de tiamina como precursor de odor e sabor de carne na proteína texturizada de soja possibilita a obtenção de extrusados com propriedades físicas e funcionais adequadas, e maior intensidade do odor de carne e aceitação sensorial do odor de carne. Além disso, quando aplicada em produtos à base de soja, a presença da PTS com tiamina caracteriza os produtos pela maior aceitação do odor e sabor de carne.
Textured soy protein (TSP) is obtained through the thermoplastic extrusion process and, due to its texture characteristics, similar to those of muscle meat fibers, it is commonly used as a substitute for animal protein. TSP flavoring may render the product sensorially more attractive; using flavor precursors as a pre-extrusion flavoring method is a good choice in order to avoid an increase in the lipid content of the final product. Therefore, the objective of this study was to develop a meat flavored TSP through the pre-extrusion addition of thiamine (aroma precursor) and to apply it in the elaboration of two products: seasoned ground TPS (meat analogue) and soy burger. Concentrated soy protein (CSP) was added with 1.5% thiamine and extruded under different conditions, using the Response Surface Methodology. A first experimental design was applied with three independent variables (CPS moisture, extrusion temperature and screw speed), from which the desirability technique was used to apply a second experimental design with two independent variables (CPS moiture and screw speed). The CSP moisture influenced negatively expansion ratio, cutting force of the rehydrated extrudate and solubility of the protein in water. On the other hand, it positively influenced for density, ideal meat odor intensity and amount of volatile compounds hexanal, 2-pentylfuran, 2-pentylthiophene and 1-butyl-2-octenal. The strongest meat odor was noticed when CSP moisture was close to central point, still assuring a good score to the ideal meat odor intensity. Chroma was positively influenced by the screw speed, while the red chromaticity, the chromatic hue and the emulsion stability had an effect on the CSP moisture and the screw speed. Extrudates added of thiamine, with 34% CSP moisture and 216 or 242 rpm of screw speed stood out for their meat odor, as they had high amounts of volatile compounds with meaty notes. Two extrudates of the design (CSP with 28.4 and 34% moisture) and one without thiamine were used in the elaboration of the meat analogue and the soy burger, and the products were analyzed for their physical properties, sensory acceptance and descriptive profile, using the Rate-All-That-Apply (RATA) method. Meat analogue 28.4% U/with thiamine showed lower water absorption capacity and higher compressive force, which are adequate results for this product. Global acceptance described the sample 34.0% U/with thiamine, due to its attributes of white color, meat odor, salty taste, meat flavor, instant noodles flavor, residual flavor of burnt, and good aroma; on the other hand, the odor acceptance was due to its meat odor. Sample 28.4% U/with thiamine was characterized by a low texture acceptance, due to its dry, gritty/sandy and moist texture. The soy burger 28.4% U/with thiamine had lower cooked shrinkage, but all the results were much lower when compared to products made with meat. Odor and flavor acceptance as well as overall acceptance were higher for burgers with thiamine. The intensity of the chicken odor and the odorous attributes were higher for burgers with thiamine, while the intensity of the soy/vegetable odor was higher for thiamine-free burger. Burger 34.0% U/with thiamine stood out for its chicken taste, white color and soft texture. Burger 28.4% U/with thiamine had good acceptance by its odor, texture, flavor and had an overall acceptance due its meat and chicken odors, being described as delicious and having good aroma, as well as a low intensity of soy/vegetable odor , soy and instant noodles flavor. Thus, the use of thiamine as a precursor of meat odor and taste in textured soy protein enables us to obtain extrudates with adequate physical and functional properties, and a more intense meat odor and higher sensorial acceptance of the meat odor. In addition, when applied to soy-based products, the presence of TSP with thiamine grants the products with a greater acceptance for its meat odor and taste.
Textured soy protein (TSP) is obtained through the thermoplastic extrusion process and, due to its texture characteristics, similar to those of muscle meat fibers, it is commonly used as a substitute for animal protein. TSP flavoring may render the product sensorially more attractive; using flavor precursors as a pre-extrusion flavoring method is a good choice in order to avoid an increase in the lipid content of the final product. Therefore, the objective of this study was to develop a meat flavored TSP through the pre-extrusion addition of thiamine (aroma precursor) and to apply it in the elaboration of two products: seasoned ground TPS (meat analogue) and soy burger. Concentrated soy protein (CSP) was added with 1.5% thiamine and extruded under different conditions, using the Response Surface Methodology. A first experimental design was applied with three independent variables (CPS moisture, extrusion temperature and screw speed), from which the desirability technique was used to apply a second experimental design with two independent variables (CPS moiture and screw speed). The CSP moisture influenced negatively expansion ratio, cutting force of the rehydrated extrudate and solubility of the protein in water. On the other hand, it positively influenced for density, ideal meat odor intensity and amount of volatile compounds hexanal, 2-pentylfuran, 2-pentylthiophene and 1-butyl-2-octenal. The strongest meat odor was noticed when CSP moisture was close to central point, still assuring a good score to the ideal meat odor intensity. Chroma was positively influenced by the screw speed, while the red chromaticity, the chromatic hue and the emulsion stability had an effect on the CSP moisture and the screw speed. Extrudates added of thiamine, with 34% CSP moisture and 216 or 242 rpm of screw speed stood out for their meat odor, as they had high amounts of volatile compounds with meaty notes. Two extrudates of the design (CSP with 28.4 and 34% moisture) and one without thiamine were used in the elaboration of the meat analogue and the soy burger, and the products were analyzed for their physical properties, sensory acceptance and descriptive profile, using the Rate-All-That-Apply (RATA) method. Meat analogue 28.4% U/with thiamine showed lower water absorption capacity and higher compressive force, which are adequate results for this product. Global acceptance described the sample 34.0% U/with thiamine, due to its attributes of white color, meat odor, salty taste, meat flavor, instant noodles flavor, residual flavor of burnt, and good aroma; on the other hand, the odor acceptance was due to its meat odor. Sample 28.4% U/with thiamine was characterized by a low texture acceptance, due to its dry, gritty/sandy and moist texture. The soy burger 28.4% U/with thiamine had lower cooked shrinkage, but all the results were much lower when compared to products made with meat. Odor and flavor acceptance as well as overall acceptance were higher for burgers with thiamine. The intensity of the chicken odor and the odorous attributes were higher for burgers with thiamine, while the intensity of the soy/vegetable odor was higher for thiamine-free burger. Burger 34.0% U/with thiamine stood out for its chicken taste, white color and soft texture. Burger 28.4% U/with thiamine had good acceptance by its odor, texture, flavor and had an overall acceptance due its meat and chicken odors, being described as delicious and having good aroma, as well as a low intensity of soy/vegetable odor , soy and instant noodles flavor. Thus, the use of thiamine as a precursor of meat odor and taste in textured soy protein enables us to obtain extrudates with adequate physical and functional properties, and a more intense meat odor and higher sensorial acceptance of the meat odor. In addition, when applied to soy-based products, the presence of TSP with thiamine grants the products with a greater acceptance for its meat odor and taste.
Descrição
Palavras-chave
Extrusão termoplástica, Compostos voláteis, Precursor de aroma, Hambúrguer de soja, Análogo de carne, RATA, Thermoplastic extrusion, Volatile compounds, Aroma precursor, Soy burger, Meat analogue