335: Effect of Lipid Oxidation Catalysis of Molecule Heme-Based Catalyst on Various Animal Fat Systems

Introduction

The plant-based meat (PBM) industry faces challenges in replicating the complex, species-specific flavors of animal meats, which are primarily derived from lipid oxidation (LO) and Maillard reaction products. Heme proteins are key catalysts in flavor development, but their application in PBM in pure form remains underexplored. This study investigates a high-purity molecular heme-based catalyst (HBC) to catalyze LO reactions in various animal fat systems, aiming to mimic species-specific meat aromas.

Methods

Rendered animal fats from ruminant (beef, mutton) and monogastric (fish, chicken, duck, pork) sources were thermally processed with and without HBC. Volatile profiles were analyzed using gas chromatography-mass spectrometry (GC-MS), while fatty acid (FA) compositions were assessed via fatty acid methyl ester (FAME) analysis. Statistical analyses were conducted to evaluate the abundance and diversity of lipid oxidation products (LOPs).

Results

HBC significantly increased the abundance and diversity of LOPs across all animal fats, with ruminant fats producing higher levels of short-chain aldehydes associated with distinctive meat aromas. FAME analysis revealed lower polyunsaturated fatty acid (PUFA) levels in ruminants, suggesting that non-PUFA volatile precursors may contribute to their unique flavors.

Significance

These findings demonstrate the potential of HBC to replicate animal-specific meat aromas in PBMs by enhancing LO reactions. Understanding volatile precursor interactions can inform future flavor engineering strategies, advancing PBM innovation and consumer acceptance.

Authors: Teh Carina, Max Jing Rui Tham, Lai Peng Leong