Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

Abstract

This study reports physicochemical, textural characteristics, sensory properties, and fatty acid profile of plant-based meat analog (PBMA) patties formulated with lactoferrin (LTF), red yeast rice (RYR), and the combination of LTF and RYR compared to control (beef). The comparison revealed that the raw patties in the treated groups were lighter (42–46) in color (p < 0.05) and displayed moderate yellowness (17–20) than control. Conversely, in cooked patties, all color indices decreased meaningfully (p < 0.05) compared to control. The proximate composition validated higher moisture (60–61%), protein (22–25%), and fat (6–7%) in comparison to control. Whereas, shrinkage percentage (2.35–5.33%) and cooking yield (CY%) (2.24–2.11%) reduced considerably (p < 0.05) in treated samples than in control. The electronic tongue system (ETS) taste traits of sourness and saltiness were negatively affected by the addition of LTF and RYR, while the umami taste attribute displayed a positive tendency in the treated samples compared to the control. Collectively, the incorporation of natural colorants substantially affected the two major clusters of fatty acid profiles. The principal component analysis model showed clear separation (Dim1 and Dim2) in taste and textural attributes, which necessitates a further investigation to develop the superior quality of plant-based meat products.