The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

• Published in: Foods Vol. 11; no. 11; p. 1620
• Main Authors: Zhu, Xueshen, Tan, Beibei, Li, Ke, Liu, Shaohua, Gu, Ying, Xia, Tianlan, Bai, Yun, Wang, Peng, Wang, Renlei
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 30.05.2022; MDPI
• Subjects: Aquatic birds; Cooking; duck meat batters; Food science; Fourier series; gel-forming ability; Gels; Loss modulus; Meat; Meat industry; Parameters; pea protein isolate; Peas; Plant proteins; Proteins; Rheological properties; Rheology; Statistical analysis; Storage modulus; Supply and demand; textural quality; Variance analysis; Water distribution; Water engineering; Waterfowl; China; Japan; gel-forming ability; textural quality; pea protein isolate; duck meat batters
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11111620

This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.