The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food

Abstract

The study investigated the influence of the extrusion process variables on attributes of extrudates produced from three different mixes containing defatted soya alone or combined with meat myofibrillar or connective tissue protein. The mixes were extruded in a twin-screw co-rotating extruder using different screw configurations and independent process variables (die size, feed rate and screw speed). The characteristics of extruded products before and after retorting process were also examined. Extrudates produced from mixes containing 25% myofibrillar protein resulted in higher bulk density over the extrudates produced using defatted soya alone that resulted in low density and water absorption capacity. The screw configuration with the greatest number of reverse element sections resulted in the most expanded extrudates especially at the highest screw speed and the lowest feed rate. Overall, this study indicated that an appropriate selection of screw configuration and recipe mixes are essential to maximize the quality of the extruded products.