Quality characteristics of meat analogs with bracken powder

This study explored the potential of bracken powder as a substitute for textured vegetable protein (TVP) in meat analogs during frozen storage (-18°C for 3 months). The color, texture, antioxidant properties, and sensory attributes of patties with varying bracken content were systematically investigated. color and L*, a*, and b* values decreased with the addition of bracken. Hardness of the patties increased with higher bracken content and reduced TVP levels. After freezing for one week, patties had decreased texture attributes, particularly hardness and chewiness. In addition, the antioxidant effect of patties increased with increasing bracken content, and these effects were maintained after frozen storage. For the electric nose tests, patties containing 3% bracken exhibited a flavor similar to that of raw beef patties. These findings offer valuable insights for future endeavors to explore the utilization of bracken in plant-based meat analogs within the food industry.