Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging

Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O 2 )- vs nitrogen (N 2 )-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O 2 - and N 2 -MAP. O 2 -MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O 2 -MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O 2 -MAP during display. • Hybrid beef-faba bean burgers have lower lipid oxidation than beef burgers. • Transglutaminase enhances moisture retention without influencing hardness. • Gas mixture of MAP does not affect the texture profile of hybrid burgers.