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The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs

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cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
dc.abstract.enThe rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in their production. Various formulations were analyzed to understand how different ingredients and processing methods affect the characteristics of the final products. Our findings reveal that the incorporation of specific plant proteins and hydrocolloids significantly influences the rheological behavior and texture profile of sausages. The hardness of the samples ranged from 4.33 to 5.09 N/mm and was generally higher for the products with inorganic iron sources. Regarding the viscoelastic properties, all the samples showed larger values of the storage modulus than the loss modulus, which indicates their solid-like behavior. Additionally, the study utilized advanced proton nuclear magnetic resonance (NMR) techniques to elucidate the molecular dynamics within plant-based matrices, providing insights into water distribution and mobility. Key findings highlight the impact of different plant proteins and additives on the texture and stability of sausage analogs.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorSmarzyński, Krzysztof
dc.contributor.authorLewandowicz, Jacek
dc.contributor.authorJeżowski, Paweł
dc.contributor.authorRuszkowska, Millena
dc.contributor.authorWróbel, Martyna Maria
dc.contributor.authorKubiak, Piotr
dc.contributor.authorKačániová, Miroslava
dc.contributor.authorBaranowska, Hanna Maria
dc.date.access2024-09-25
dc.date.accessioned2024-10-09T11:21:20Z
dc.date.available2024-10-09T11:21:20Z
dc.date.copyright2024-08-29
dc.date.issued2024
dc.description.abstract<jats:p>The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in their production. Various formulations were analyzed to understand how different ingredients and processing methods affect the characteristics of the final products. Our findings reveal that the incorporation of specific plant proteins and hydrocolloids significantly influences the rheological behavior and texture profile of sausages. The hardness of the samples ranged from 4.33 to 5.09 N/mm and was generally higher for the products with inorganic iron sources. Regarding the viscoelastic properties, all the samples showed larger values of the storage modulus than the loss modulus, which indicates their solid-like behavior. Additionally, the study utilized advanced proton nuclear magnetic resonance (NMR) techniques to elucidate the molecular dynamics within plant-based matrices, providing insights into water distribution and mobility. Key findings highlight the impact of different plant proteins and additives on the texture and stability of sausage analogs.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if2,5
dc.description.number17
dc.description.points100
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/app14177653
dc.identifier.eissn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1805
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/14/17/7653
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 7653
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.envegan sausages
dc.subject.enpotato protein
dc.subject.enlow-field nuclear magnetic resonance
dc.subject.enplant-based food
dc.titleThe Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue17
oaire.citation.volume14