Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat

Low-moisture (20 similar to 40%) and high-moisture (40 similar to 80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96 similar to 7297.21 g), springiness (0.84 similar to 0.89%), and chewiness (3162.44 similar to 6466.94 g) while also reducing the viscosity (3.89 similar to 10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities.

Automated summary

Low-moisture and high-moisture textured vegetable proteins (TVPs) can be used to make plant-based lean meat and fat, respectively. In this study, different plant-based pork (PBP) products were made using gel systems with low-moisture TVP, high-moisture TVP, and a mixture. The high-moisture TVP improved hardness, springiness, chewiness, water-holding capacity, essential amino acids, and nutritional value of the PBPs compared to low-moisture TVP. However, the high-moisture TVP reduced oil-holding capacity and in vitro protein digestibility. These findings are important for improving the taste and nutritional qualities of plant-based pork products using TVP and gels.