Restructuring plant-derived composites towards the production of meat-analog based coated fried food

Abstract

This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product. Protein (23.27–24.68 %), moisture (57.05–58.78 %), pH (7.19–7.57), color (L:64.76–66.84, a:0.62–1.98, b:18.84–20.49), and textural (MF:0.22–0.52 N, GF:0.07–0.24 N/sec, FA:0.74–1.92 N.sec) attributes of formulated MAs were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG). Incorporation of higher WG and lower SPI resulted in the formation of chicken-like fibrous and porous structure, hence, increased consumers acceptability of MA-based coated fried products. Microporosity (crust:51.14–58.35 %, core: 63.57–71.55 %), surface opening (5.67–14.75 %), and fractal dimension (2.586–2.402) of coated fried MAs were dependent on the formulation of batter-coating. MA-based coated fried products surface moisture-fat (SMR:0.51–187.20 au; SFR: 2.01–20.17 au) profile significantly (p < 0.05) varied with the formulations of batter-coating. Negative glass-transition-temperature (around –23 °C) is prime concern for MA-based fried products stability at room environment.