PARTIAL REPLACEMENT OF PORK WITH TEXTURED SOY PROTEIN AND SODIUM CHLORIDE IN HYBRID GROUND MEAT: EVALUATION OF PHYSICOCHEMICAL COMPATIBILITY

Hybrid meat products have been developed to meet the demand of consumers seeking to reduce their meat consumption, finding further motivation in value added opportunities regarding sustainability, the incorporation of functional ingredients, and increased protein content, among other claims. However, combining meat raw materials with alternative sources remains highly challenging. This study evaluated the physicochemical compatibility of replacing 50% of ground pork with 50% textured soy protein (TSP) in ground meat containing 0%, 0.5%, and 1.0% NaCl, across six different treatments. The TSP was previously hydrated, and the pork ham was ground using a 5 mm plate; both raw materials were stored at -1 °C for 24 hours. The ingredients were mixed for 40 seconds, portioned, and frozen at -18 °C until analysis. The samples were evaluated for proximate composition, water activity (Aw), pH, and overall visual impression for color and appearance of ground meat, using official and adapted methodologies. Moisture content increased with the addition of TSP, the reduction of NaCl, and the increase in ice proportion, being higher in the hybrid treatments due to the high water absorption capacity of soy (p < 0.05). The absence of NaCl reduced the extraction of myofibrillar proteins, increasing the amount of free water in the system, even though the mixing time was short. Treatments with 100% pork showed higher protein contents, while formulations with TSP exhibited a reduction in this parameter along with lower lipid contents. Ash content reflected the levels of added NaCl. The Aw values increased in the salt-free treatments, following the increase in moisture (p < 0.05). The pH values were higher in the formulations containing TSP due to the more neutral character of soy (p < 0.05). The presence of TSP in the hybrid ground meat was noticed by consumers but did not cause rejection in the overall appearance. In conclusion, there is a promising physicochemical compatibility between TSP and ground pork; however, many other variables need to be studied to develop the proposed reformulation presented.