A soy‐based jerky made from transglutaminase‐treated yuba film

Abstract

Yuba film was used as plant-based jerky. To increase the cross-linking of soy proteins, yuba films (Y) were treated with transglutaminase (TG) at different temperatures: 45°C (YT45), 50°C (YT50), and 55°C (YT55). FTIR confirmed the strongest cross-linking effect of TG at 1632 and 1529 cm−1 in YT55 compared to YT45 and YT50. The free-SH decreased with increasing temperature, whereas the -S-S- cross-linking increased in TG-treated yuba jerky (YTs). The YT showed improved texture, cutting stress, and cohesiveness. The hardness of YTs was higher than that of Y (14.64 N). SEM showed that with increasing temperature, yuba jerky developed a smoother surface with a compact and denser network. Yuba jerky had high isoflavone and flavonoid. The aw of yuba jerky was between 0.861 and 0.886 during 6 days of storage at 25°C. Thus, YT has the potential to be used as a meat analog with good nutrients and shelf life. Novelty impact statement This study used yuba film to develop a beef jerky analog. To improve the adhesiveness of the Yuba layer via the cross-linking of soy protein, TG treatment was applied at different temperatures prior to vacuum packaging. Our results demonstrated that yuba jerky could be a potential choice as a meat analog with a softer texture and lower cutting stress and with similar chewiness to beef jerky by using TGase to improve cross-linking of plant-based proteins.