Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein.

Abstract

Hybrid meat products, involving the partial replacement of meat with plant proteins, provide a promising solution to address the rising consumer demand for sustainable and healthier food options. Rice protein (RP), featuring balanced amino acid composition and hypoallergenic property, represents a potent alternative to common legume-based proteins. This study investigates the potential of RP as a partial replacer for pork in kung-wan, a traditional Oriental-style emulsified meatball. RP was incorporated at substitution levels of 10 %, 20 %, and 30 %, and its influence on physicochemical properties, microstructures, and sensory attributes were evaluated. Increasing RP proportion led to reduced emulsion stability, cooking yield, and texture, with significant changes observed at levels above 20 %. Additionally, microstructural analysis revealed that RP substitution caused fat globule agglomeration and transformed the protein matrix from fine-stranded filaments into amorphous aggregates. Moreover, sensory evaluation indicated that a 10 % substitution preserved consumer preference, whereas higher levels caused noticeable declines in hardness and overall acceptability. Furthermore, transglutaminase (TGase) treatment enhanced the cohesiveness of the protein network in RP-hybrid kung-wan at the 20 % substitution level, restoring the texture attributes and sensory qualities to levels comparable to those of the full-meat counterpart. This study highlights the feasibility of RP in hybrid meat products and unveils the role of TGase in facilitating higher substitution levels without compromising products quality.