Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties

Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sensory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions and, subsequently, on the technological properties of hybrid plant/beef patties (HPBP). Colour measurements indicated that plant protein ingredient addition to HPBP resulted in increased lightness (L*) and decreased redness (a*) values. HPBP showed reduced cooking loss compared to 100% beef patties, and cooking loss increased with higher pre-hydration levels of plant proteins. Faba bean hybrid patty (FBHP) exhibited lower texture scores, while the patty containing non-hydrated RP had the highest hardness values. The texture of patties with PP was comparable to the control, irrespective of the hydration status of the plant protein. Inclusion of plant proteins also reduced water mobility by restricting intracellular water. Overall, these findings provide valuable insights into the selection of suitable plant proteins and the requirement for optimal pre-hydration of plant proteins prior to incorporation into HPBP to ensure optimal technological properties.