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Assessing The Impact of Transglutaminase and Methylcellulose on Physical Properties of Seitan-Infused Plant-based Meat Analog Patties Compared to Beef Patties

Indonesian Food Science and Technology Journal · Vol. 8 No. 2 (2025) · hlm. 149–157

DOI
10.22437/ifstj.v8i2.37001
ISSN
2615-367X
Terbit
2025-07-27
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

This study seeks to develop plant-based patties (PBP) by varying TVP-to-seitan ratios (30:70, 50:50, and 70:30) and adjusting methylcellulose (MC) and transglutaminase (TG) concentrations (MC: 2%, TG: 2%, and MC+TG: 1+1%). These formulations were compared to a beef patty (control, CON) across several parameters including appearance, cooking loss, color, texture, and surface area. While PBP exhibited similar appearances, they differed from beef patties in terms of shrinkage. PBP was firmer (0.31-3.18 N) with higher seitan content but less tough than CON (13.77 N). Additionally, PBP showed larger surface areas than CON, and the addition of TG reduced shrinkage and cooking loss, particularly with higher seitan content. Although all PBP appeared darker (lower L* values) than CON, the redness (a*) and yellowness (b*) remained unaffected by the base ingredients and binders. Optimal PBP formulations, containing 70% seitan and either 2% TG or a combination of 1% MC and 1% TG, achieved a balance between texture, reduced shrinkage, and cooking loss but did not perfectly match the color of conventional patties.

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  • State University of Semarang
  • Institut Teknologi Sepuluh Nopember
  • University of Technology Malaysia
  • Universitas Islam Negeri Maulana Malik Ibrahim
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Nova RiniAfiliasi tidak diketahui3
Muhammad QodriAfiliasi tidak diketahui2
Hendri TanjungAfiliasi tidak diketahui2
Immas NurhayatiAfiliasi tidak diketahui2
Any SetianingrumAfiliasi tidak diketahui2
Muslikh MuslikhAfiliasi tidak diketahui2
Fahrul HuyopUniversity of Technology Malaysia2
Budiman BasoInstitut Teknologi Sepuluh Nopember1
RisaldAfiliasi tidak diketahui1
Rika WulandariAfiliasi tidak diketahui1
Shavika MirantiAfiliasi tidak diketahui1
Wildana WargadinataUniversitas Islam Negeri Maulana Malik Ibrahim1
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Prihandoko PrihandokoGunadarma University1
Alfa Yuliana DewiAfiliasi tidak diketahui1
Novi Ratna DewiState University of Semarang1
Arif WidiyatmokoState University of Semarang1
Andreas Priyono Budi PrasetyoState University of Semarang1
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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Assessing The Impact of Transglutaminase and Methylcellulose on Physical Properties of Seitan-Infused Plant-based Meat Analog Patties Compared to Beef Patties</dc:title>
	<dc:creator xml:lang="en">Mohd Radzi , Nur Raudhatul Syahindah</dc:creator>
	<dc:creator xml:lang="en">Zulkifli, Noroul Asyikeen</dc:creator>
	<dc:creator xml:lang="en">Huda, Nurul</dc:creator>
	<dc:creator xml:lang="en">Ismail, Ishamri</dc:creator>
	<dc:subject xml:lang="en">Meat analog</dc:subject>
	<dc:subject xml:lang="en">Patties</dc:subject>
	<dc:subject xml:lang="en">TVP</dc:subject>
	<dc:subject xml:lang="en">Seitan</dc:subject>
	<dc:subject xml:lang="en">Volscan</dc:subject>
	<dc:description xml:lang="en">This study seeks to develop plant-based patties (PBP) by varying TVP-to-seitan ratios (30:70, 50:50, and 70:30) and adjusting methylcellulose (MC) and transglutaminase (TG) concentrations (MC: 2%, TG: 2%, and MC+TG: 1+1%). These formulations were compared to a beef patty (control, CON) across several parameters including appearance, cooking loss, color, texture, and surface area. While PBP exhibited similar appearances, they differed from beef patties in terms of shrinkage. PBP was firmer (0.31-3.18 N) with higher seitan content but less tough than CON (13.77 N). Additionally, PBP showed larger surface areas than CON, and the addition of TG reduced shrinkage and cooking loss, particularly with higher seitan content. Although all PBP appeared darker (lower L* values) than CON, the redness (a*) and yellowness (b*) remained unaffected by the base ingredients and binders. Optimal PBP formulations, containing 70% seitan and either 2% TG or a combination of 1% MC and 1% TG, achieved a balance between texture, reduced shrinkage, and cooking loss but did not perfectly match the color of conventional patties.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/37001</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i2.37001</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ| ; 149-157</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/37001/21720</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>