Thesis

Physicochemical, Microstructural, And Sensorial Properties Of Animal, Hybrid, And Plant-based Meatballs (chicken, White Button Mushroom, And Banana Blossom) Treated With High-pressure Processing

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In recent years, meat consumption, particularly convenient products like chicken meatballs increased,
driven by changing dietary habits. However, concerns linked to intensive meat production have
prompted a shift towards plant-based meat alternatives (PBMAs) that aim to replicate the taste and
texture of traditional meats. White button mushrooms (Agaricus bisporus) have become popular for
their nutritional value and umami flavour, but their texture alone doesn't meet meat-like expectations.
Hence, combining other plant proteins with fibrous textures, such as banana blossoms (Musa acuminata
colla), is beneficial. Challenges remain in achieving the desired sensory and nutritional qualities of
PBMAs, leading to the development of hybrid meat products that combine animal and plant proteins.
High-pressure processing (HPP) has emerged to improve meat substitutes' texture and shelf life. This
study explored various meatball formulations: animal-based (C), hybrid (H), and plant-based (P), and
analyzed the effects of different treatments on their physicochemical, proximate, microstructural, and
sensory properties. Results showed in comparing between formulations, significant effects (p

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Availability

Detail Information

Series Title

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Call Number

FT 24-024

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

texture
Chicken
banana blossom
HPP
white button mushroom

Specific Detail Info

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Statement of Responsibility

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