Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues

Sammanfattning

The demand for plant-based meat analogues (PBMAs) continues to rise, fuelled by environmental and health motivations. However, their nutritional quality remains a concern due to the presence of anti-nutritional factors (ANFs) such as phytic acid (PA), which can reduce the bioavailability of essential minerals and hinder protein digestibility. Additionally, sensory limitations and the frequent use of additives further hinder broader consumer acceptance. To address these issues, this study explored lactic acid fermentation as a natural pre-treatment for textured pea protein (TPP), a common ingredient in PBMAs, aiming to improve both nutritional and sensory properties. Three commercial starter cultures containing Latilactobacillus sakei, Leuconostoc carnosum, or Lactococcus lactis were used to ferment TPP. Key parameters evaluated included protein content, PA levels, and in vitro protein digestibility (IVPD). The fermented TPP was then incorporated into plant-based burger prototypes for sensory analysis. Fermentation led to a significant reduction in PA levels by up to 14.6% with L. sakei and L. carnosum, while IVPD remained unchanged, ranging from 34.0% to 34.7% in all samples. Protein content remained stable throughout the fermentation process. Sensory evaluation revealed a significant increase in yeast-like aroma and flavour, especially in samples fermented with L. lactis and L. carnosum. Non-significant trends toward enhanced sweetness, umami, and firmness were observed across fermented samples, while pea-like and hay-like notes remained largely unchanged. Overall, lactic acid fermentation demonstrated promise as a natural pre-treatment for TPP, particularly in reducing PA levels and enhancing sensory attributes in PBMA, underscoring its potential for clean-label innovation. However, the findings also highlighted the need for further research and methodological refinement to fully optimize both analytical methods and fermentation applications in the plant-based sector.