Hemp seed protein: a promising meat protein substitute with high nutritional value, high safety, and high meat like aroma characteristics.

Abstract

Despite advances in alternative proteins, it remains unclear whether novel plant proteins can achieve high nutritional digestibility, safety, and meat-like flavor. Therefore, this study evaluates hemp seed protein as a meat substitute through comparison with other alternative proteins and beef. Nutritional analyses (amino/fatty acid composition, in vivo/in vitro digestibility) showed that Hemp seed protein meet patties (HSMP) are abundant in essential amino acids and unsaturated fatty acids, with higher protein digestibility-corrected amino acid score (PDCAAS), metabolic amino acid digestibility (MAAD) and true ileal digestibility (TID) than plant-based protein meet patties (PPMPs). Safety evaluations (sensitization, storage stability) indicated low IgG/IgE reactivity and robust pH/carbonylation stability for HSMP. Sensory evaluation combined with GC-IMS showed that the flavor of HSMP is most similar to beef depending on 1,8-eucalyptol, octanal, and 2-ethyl-3,5-dimethylpyrazine. In summary, this study confirms that HSMP is a valid alternative food protein source and provides methodological insights to improve product applicability.