Abstract
This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.
Highlights
Increasing concerns about wellbeing in ethical, social, health, and ecological aspects have resulted in an increase in the number of vegetarians
The present study evaluated the physicochemical, structural, and sensory properties of meat analogues according to the type and concentration of various non-animal-based liquid additives
According to an analysis of Cooking Loss (CL), water holding capacity (WHC), and Texture Profile Analysis (TPA), soy protein isolate (SPI) had a positive effect on the gel network formation of textured vegetable protein (TVP) matrix, whereas lecithin had a negative effect
Summary
Increasing concerns about wellbeing in ethical, social, health, and ecological aspects have resulted in an increase in the number of vegetarians. The replacement of meat protein with plant protein has become an important research topic [1,2]. Meat analogues are still known to be different from meat in terms of mouthfeel, texture, taste, and flavor [3,4]. Many researchers have reported that fat plays a major role in meat or meat analogue quality such as juiciness, tenderness, mouthfeel, and flavor release of the product [5,6,7,8,9]. Many studies have reported that an emulsion can be used as fat replacement in meat products owing to its positive effect on texture, water holding ability, and reduced fat content. Pietrasik et al [12]
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