Abstract
Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next generation meat analogue prepared by the co-processing of both plant and animal protein ingredients at different ratios and is considered to be nutritionally superior to the currently available plant-only meat analogues. Three-dimensional (3D) printing technology is becoming increasingly popular in food processing. Three-dimensional food printing involves the modification of food structures, which leads to the creation of soft food. Currently, there is no available research on 3D printing of meat analogues. This study was carried out to create plant and animal protein-based formulations for 3D printing of hybrid meat analogues with soft textures. Pea protein isolate (PPI) and chicken mince were selected as the main plant protein and meat sources, respectively, for 3D printing tests. Then, rheology and forward extrusion tests were carried out on these selected samples to obtain a basic understanding of their potential printability. Afterwards, extrusion-based 3D printing was conducted to print a 3D chicken nugget shape. The addition of 20% chicken mince paste to PPI based paste achieved better printability and fibre structure.
Highlights
Meat-based products are popular among consumers due to their unique taste, texture and nutritional values [1]
The most common technology producing meat analogue is high-moisture extrusion. It can be used on various plant protein sources and produce different kinds of meat analogues [9,11,12]
The main objectives of this study were to: (1) Develop a printable formulation mainly made from pea protein isolate and chicken mince paste
Summary
Meat-based products are popular among consumers due to their unique taste, texture and nutritional values [1]. The most common technology producing meat analogue is high-moisture extrusion It can be used on various plant protein sources and produce different kinds of meat analogues [9,11,12]. The extruded products tend to show higher similarity to meat, compared with conventional meat analogues Other novel technologies such as shearing, and spinning have been developed to further imitate the meat-like fibres and microstructure [14,15,16]. The challenges of developing meat analogues mainly include lower nutrition quality of plant proteins, lack of meaty sensations and high price [17,18]. To improve the nutritional and sensorial characteristics of meat analogues, one option is to add low value animal proteins to formulate a hybrid meat analogue. The main objectives of this study were to: (1) Develop a printable formulation mainly made from pea protein isolate and chicken mince paste. (2) Optimize the formulation to printing process based on rheology and extrusion tests
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