Textured Vegetable Protein Research Articles

Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent

The development of meat analogues focuses on sustainable production and requires attention to their nutritional, physicochemical, and sensory values. Anchovy protein isolate (API) is a novel and potential binding agent in the development of meat analogues. This study aimed to produce API and evaluate the physical, proximate, and sensory qualities of patty meat analogue (PMA) with the addition of API. The preparation method for API uses pH-shifting. The ratios of API added to the meat analogues were 0 % (F0), 4 % (F1), 8 % (F2), and 12 % (F3) per textured vegetable protein (TVP) weight. Furthermore, PMA was analysed for physical, proximate, and sensory properties. API had 87.23 % dry basis (db) protein content. The amino acid composition of API generally complied with the nutritional requirements of adults and children. The addition of API significantly affected the physical properties, proximate composition, and sensory (taste) qualities of PMA (p < 0.05). The protein content of PMA met Indonesian national standards (SNI) and was similar to both McDonald's and ground beef patty based on United States Department of Agriculture (USDA) standards. F3 was found to be the best based on its physical, proximate, and sensory properties.

Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.

An unresolved challenge for plant-based meat analogs (PBMAs) is their lack of juiciness. Saturated fats significantly contribute to the juiciness of PBMAs, but there are concerns about the undesirable health effects related to saturated fats; thus, demand for their replacement with vegetable unsaturated oils has increased. Although many food additives are used to reduce the leakage of unsaturated oils, this solution cannot meet the clean-label requirements that have been trending in recent years. In this study, we aimed to develop better consumer-acceptable methods using protein-glutaminase (PG) to improve the juiciness of PBMA patties to meet clean-label trends. We found no significant difference between the visual surface of control and PG-treated textured vegetable proteins (TVPs). However, the microstructure of PG-treated TVP had a more rounded shape than that of the control TVP as observed under a scanning electron microscope. After grilling process, the PBMA patties composed of PG-treated TVP showed significantly higher liquid-holding capacities (a juiciness indicator) than the control patties. This suggested that PG treatment could potentially produce PBMA patties with increased juiciness. Interestingly, after the PG-treated TVP underwent the wash process, we found that PG treatment of TVP easily reduced the various beany off-flavor compounds by 58-85%. Moreover, the results of the in vitro protein digestion test showed that the amounts of free amino nitrogen released from PBMA patties composed of PG-treated TVP were 1.5- and 1.7-fold higher than those from control patties in the gastric and intestinal phases, respectively. These findings indicate that PG treatment of TVP could enhance the physical, sensory, and nutritional properties of PBMA patties and meet the clean-label requirements.

Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant-based meat analogues.

Different protein sources create distinct textures in plant-based meat due to differences in their hydration properties when exposed to different time, temperature, and shear regimes, which in turn depend upon their solubility, protein structure, and specific amino acids. This research aimed to identify these differences and manipulate them to reach a desired texture utilizing simple and reproducible analytical methods to characterize protein properties as either cold or heat swelling. Protein functionality was determined through least gelation concentration (LGC), water absorption index (WAI), and rapid visco analysis (RVA). Cold swelling or CS proteins (pea protein isolate, soy protein isolate, Arcon S soy protein concentrate) were characterized by an LGC<14% and/ or WAI>4.0 g/g, while LGC>16% and/ or WAI<4.0 g/g indicates proteins with heat swelling or HS properties (Arcon F soy protein concentrate, wheat gluten, and fava protein concentrate). An RVA peak time of around or less than 3 min (<75°C peak temperature) indicated CS properties while greater than 3.5 min (>80°C peak temperature) was considered HS. Protein mixes or treatments comprising mainly of different combinations and ratios of CS proteins were hypothesized to create a softer textured vegetable protein product or texturized vegetable protein (TVP) and those based on HS proteins a firmer TVP. Bulk density was higher for HS treatments (274-287 g/L) than for CS treatments (160-223 g/L). CS treatments exhibited a microstructure that was porous, while HS showed a dense, laminar microstructure. Texture profile analysis showed that CS treatments seemed to show a lower hardness (1154-1595 g) than the HS treatments (1893-2231 g). PRACTICAL APPLICATION: Controlling texture can be a valuable tool when producing a plant-based meat product. Different applications have various texture requirements. For example, a plant-based fish stick would require a softer texture than a hamburger or chicken nugget. By increasing the knowledge of how protein functionality affects meat analogue texture, the time needed to produce new products with novel textures can be reduced. Money could also be saved by being able to quickly replace ingredients with a more affordable or accessible protein with similar swelling abilities to preserve product quality.

Portable hyperspectral imaging coupled with multivariate analysis for real-time prediction of plant-based meat analogues quality

Growing demand for plant-based meat analogues and their quality changes during storage necessitates real-time quality monitoring and chemical mapping. This study reports the use of portable hyperspectral imaging in the visible-near-infrared (VNIR) range (400–1000 nm) coupled with multivariate analysis for the prediction of quality traits (color, moisture, pH, and hardness) in plant-based meat burgers (PBMB) of different formulations ranging from 10 % to 30 % textured vegetable protein (TVP) and 5 % to 10 % pea protein (PP) during a 14-day storage period and map the quality distribution on each pixel. PCA was applied to explore both spectral (PCA-S) and measured quality data (PCA-M), while PLSR was applied for prediction modeling. ANOVA and PCA-M results showed the instability of PBMB quality even over a short storage period. PCA-S showed successful spatial separation of PBMB samples based on storage days, TVP, and PP concentrations. The PLSR models possessed good prediction accuracies for redness (R2P = 0.92, RMSEP = 0.74), yellowness (R2P = 0.93, RMSEP = 0.44), moisture (R2P = 0.90, RMSEP = 0.81 % Wb), and hardness (R2P = 0.81, RMSEP = 0.87 N). Overall, the prediction results and distribution maps unravel the feasibility of VNIR-HSI coupled with chemometrics for real-time quality inspection in plant-based food production.

Effect of structural characteristics on functional properties of textured vegetable proteins

Meat analogues are predominantly composed of a pre-structured form of protein called textured vegetable protein (TVP) that is designed to mimic the fibrous structure of animal muscle meat. Limited information is available regarding the link between structural characteristics of TVPs and their functional properties. This study investigated the relationships between the structural characteristics of commercial TVPs and (a) their rehydration behaviour, as well as (b) the mechanical properties and serum release (cooking loss and expressible liquid) of patties prepared from these TVPs. The micro- and macrostructural features of thirteen commercial TVPs were quantified using X-ray microtomography. Apparent density (205–1042 kg m−3), porosity (27.1–80.9%), pore size (251–4790 μm), wall thickness (108–657 μm), and wall density (597–1515 kg m−3) varied largely across samples. In the early stages of water absorption, thicker walls promoted the absorption of larger volumes of water. In contrast, the maximum water absorption capacity as well as water holding capacity were higher for TVPs with thinner walls and higher porosity, highlighting the impact of structural features of TVPs on water absorption during rehydration. Significant positive correlations between cooking loss and expressible liquid indicated that patties with higher serum release during cooking also tended to release more during compression. TVPs with thicker walls resulted in stiffer patty batters, and TVPs with smaller pores resulted in stiffer grilled patties. We conclude that the structural characteristics of TVPs influence their rehydration behaviour and various functional properties of patties made with them.

Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein.

To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein.

대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190°C and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190°C and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

Storage Stability of Meat Analogs Supplemented with Vegetable Oils.

The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at -18 or -60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under -18 and -60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.

Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compounds.

Food-material poses a challenging matrix for objective material scientific description that matches the consumers' perception. With eyes on the emerging structured food materials from alternative protein sources, objectively describing perceived texture characteristics became a topic of interest to the food industry. This work made use of the well-known methodologies of jaw tracking and electromyography from the field of "food oral processing" and compared outcomes with mechanical responses to the deformation of model food systems to meat alternatives. To enable transferability to meat alternative products, an anisotropic structuring ingredient for alternative products, high-moisture texturized vegetable protein (HM-TVP), was embedded in an isotropic hydrocolloid gel. Data of the jaw movement and muscle activities exerted during mastication were modeled in a linear mixed model and set in relation to characteristic values obtained from small- and large-strain deformation. For improvement of the model fit, this work makes use of two new data-processing strategies in the field of oral processing: (i) Muscle activity data were set in relation to true forces and (ii) measured data were standardized and subjected to dimensional reduction. Based on that, model terms showed decreased p-values on various oral processing features. As a key outcome, it could be shown that an anisotropic structured phase induces more lateral jaw movement than isotropic samples, as was shown in meat model systems.

Physicochemical and sensory properties of plant-based meat patties using oil-in-water emulsion

This study investigated the effects of an oil-in-water (O/W) emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties. Vegetable oils (peanut, coconut, and medium-chain triglyceride (MCT) oils) and liquid additives (water, oil, water, oil, and surfactant; emulsion) were used to prepare the patties. Tween® 80 and soy protein isolate (SPI) were used to prepare the emulsion. The emulsion droplet size and ζ-potential were analyzed before mixing with the textured vegetable protein batter. The physicochemical, rheological, and sensory properties of the resulting plant-based meat patties were analyzed. The emulsions droplet sizes were approximately 5–10 μm, with a surface charge of >40 or 18 mV upon Tween® 80 or SPI addition, respectively. For patties containing MCT oil, cooking loss and hardness were reduced when using water, oil, Tween® 80, and emulsion samples. Additionally, these samples exhibited high liquid holding capacity, which affected tenderness. The creep recovery and viscoelasticity of the batters were unaffected by the oil type but generally higher in surfactant-containing batters. The L* value decreased irrespective of the type of oil or treatment, and the color difference was low in the sample containing Tween® 80. Moreover, based on the sensory test, MCT oil mixed with Tween® 80 resulted in patties with the highest levels of tenderness, juiciness, and overall acceptance. In conclusion, incorporating MCT oil and pre-manufactured emulsion as an animal fat substitute can improve the juiciness, liquid-holding capacity, and overall palatability of plant-based meat products.

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.

A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categorizing plant proteins derived from soy, yellow pea, and wheat as cold swelling (CS) or heat swelling (HS) through various raw-material tests, including the water absorption index (WAI), least gelation concentration (LGC), rapid visco analysis (RVA), and % protein solubility. These proteins were blended together in different cold-swelling: heat-swelling ratios (0:100 to 90:10 or 0-90% CS) and extruded to obtain texturized vegetable proteins (TVPs). In general, the WAI (2.51-5.61 g/g) and protein solubility (20-46%) showed an increasing trend, while the LGC decreased from 17-18% to 14-15% with an increase in the % CS in raw protein blends. Blends with high CS (60-90%) showed a clear RVA cold viscosity peak, while low-CS (0-40%) blends exhibited minimal swelling. The extrusion-specific mechanical energy for low-CS blends (average 930 kJ/kg) and high-CS blends (average 949 kJ/kg) was similar, even though both were processed with similar in-barrel moisture, but the former had substantially lower protein content (69.7 versus 76.6%). Extrusion led to the aggregation of proteins in all treatments, as seen from the SDS-PAGE and SEC-HPLC analyses, but the protein solubility decreased the most for the high-CS (60-90%) blends as compared to the low-CS (0-40%) blends. This indicated a higher degree of crosslinking due to extrusion for high CS, which, in turn, resulted in a lower extruded TVP bulk density and higher water-holding capacity (average 187 g/L and 4.2 g/g, respectively) as compared to the low-CS treatments (average 226 g/L and 2.9 g/g, respectively). These trends matched with the densely layered microstructure of TVP with low CS and an increase in pores and a spongier structure for high CS, as observed using optical microscopy. The microstructure, bulk density, and WHC observations corresponded well with texture-profile-analysis (TPA) hardness of TVP patties, which decreased from 6949 to 3649 g with an increase in CS from 0 to 90%. The consumer test overall-liking scores (9-point hedonic scale) for TVP patties were significantly lower (3.8-5.1) as compared to beef hamburgers (7.6) (p < 0.05). The data indicated that an improvement in both the texture and flavor of the former might result in a better sensory profile and greater acceptance.

Food Extrusion: A Highly Popular Technology to Process

The thermomechanical process of extrusion is described in the abstract. In the production of ready-to-eat pasta, cereals, snacks, pet meals, and textured vegetable protein (TVP), it has emerged as a crucial method of food processing. A snugly fitting screw revolving inside of a still barrel makes up an extruder. Ingredients that have already been pre ground and condition enter the screw where they are delivered, combined, and heated using various methods. The product exits the extruder through a die, where it typically puffs and transforms texture as a result of normal forces and the discharge of steam. Mathematical models for extruder flow and torque have been proven effective in understanding extrusion processes. These models have helped to determine the behaviour of raw material during extrusion. There are several food extruder designs available. The extruder is a high temperature, quick technique that minimises vitamin and amino acid losses in many of these applications. The extrusion process also affects the product's form, flavour, and colour. Extrusion is frequently used in the manufacture of wholesome meals. The increase of protein quality and digestibility, as well as the use of extrusion to denature antinutritional components, are highlighted.

Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste

The textured vegetable proteins (TVP) prepared by high-moisture extrusion (HME) are becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle fibers. However, the fibrous structure and texture characteristics of HME-TVP cannot be effectively regulated. In the current work, the effects of soy protein fibrils (SPF) on the texture, structure, and tastes of high-moisture extruded soy protein isolates (SPI) were investigated to improve the quality of extruded SPI products. Besides, the fluorescence polarization spectroscopy method was established to scientifically evaluate the degree of anisotropy of extrudates at the molecular level based on the intrinsic fluorescence properties of proteins. The results showed that the presence of 10 wt% SPF decreased the hardness of SPI extrudate by 35% while increasing its anisotropic index by 32%, indicating that the self-assembled protein fibrils modulated the texture and promoted the formation of fiber-rich structures of the extrudates with a defined fiber orientation. The involvement of SPF also enhanced the water holding capacity of extrudates with improved cooking stability. Furthermore, the bitterness and astringency values of the SPI extrudates were reduced by 46% and 33%, respectively, in the presence of an SPF level of 20 wt%. These findings would provide technical support for the development of theories and methods for the quality-directed regulation of HME-TVP.

Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat.

Low-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96~7297.21 g), springiness (0.84~0.89%), and chewiness (3162.44~6466.94 g) while also reducing the viscosity (3.89~10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities.

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect of extrusion conditions (temperature in zone 6 (HZ6), feed rate (FR) and moisture content (MC)) on physicochemical, nutritional, textural, and sensory attributes was studied. Overall, effect of the FR and MC of the blend showed greater impact on TVP properties rather than the temperature. TVPs produced at 28.5%, 5 Kg/h and 150⁰C and at 30.8%, 4 Kg/h and 160⁰C for MC, FR and HZ6, respectively, presented improved properties to be further formulated into a meat analogue product. The beta-glucan content of TVP (5.6g/100g dm) was high enough to reach >1 g beta-glucan per serving in a final food product (e.g., vegan burger), which qualifies for the health claim “reduces low-density lipoprotein (LDL)-cholesterol” approved by the European Food Safety Authority. The combination of these ingredients resulted simultaneously in an improved composition of essential amino acids and increased the protein quality of the blend as the calculated digestible indispensable amino acid score (DIAAS) improved from 72.2 (beta-glucan rich fraction alone) or 76.1 (faba bean protein concentrate alone) to 90.2 (blend).

Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies.

The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg-1) compared with the wet-extracted proteins that showed the highest (451 µg kg-1). These differences could likely be associated with the different processing technologies used to obtain the protein ingredients. These findings suggest the need to monitor acrylamide formation during the processing of PBPIs and, consequently, to study mitigation strategies when necessary.

Captive school markets, industry self-regulation, and public-private partnerships: Narratives shaping the development of alternative proteins in the United States, 1965–1982

This paper examines the interplay between government, industry and other stakeholders, and the key narratives shaping the development and regulation of alternative protein products in the US in the 1960s to early 1980s, paying particular attention to how the US National School Lunch Programme was used for the development of these products. Using internal food industry documents sourced from the University of California San Francisco (UCSF) Food Industry Documents Archive, we find that the US government proactively paved the way for industry to develop alternative protein products by: (a) providing government funding for textured vegetable protein product research and development; (b) opening the doors to lucrative markets; and (c) supporting a lenient regulatory environment for alternative protein products to be developed. A key market for textured vegetable protein products was the US National School Lunch Programme, which was treated as a captive market for developing new products and formulations. The motivations for introducing textured vegetable proteins in schools differed between government and industry, principally between: offering cost-savings and alleviating malnutrition and food insecurity versus developing profitable new food products. Industry actors actively sought to modify the regulatory environment to favour commercial interests, and the government was slow to regulate the alternative protein industry and relied on industry self-regulation. Our research is particularly relevant, because of what appears to be renewed interest in recent years in using school meal programs for the development of alternative-proteins, a phenomenon not limited to the US.

Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder

This research aimed to determine the feasibility of using mushrooms as an alternative ingredient in texturized vegetable protein (TVP) production using a single-screw extruder. TVPs from King Oyster (TVP-KO) and Pheonix mushroom (TVP-PH) were successfully developed and characterized. The visual appearance of TVP was reddish-brown, with a distinct roasted mushroom-soybean aroma. When rehydrated and cooked, both TVPs provided a minced meat-like appearance and chewy meat texture comparable to commercial TVP (TVP-Com); however, they had inferior water and oil holding and rehydration capacities. TVPs contained comparable protein content to TVP-Com (45-47 wt%), slightly lower carbohydrate content (33-36 wt% vs. 39 wt%), and ash (3-4 wt% vs. 8 wt%), but higher lipid content (7-8 wt% vs. 0.84 wt%) than TVP-Com. Sai-aua prepared from TVP-KO gained the highest overall acceptability. Mushrooms proved to be a potential source for TVP production due to their availability, low cost, nutritional value, and health benefits. Moreover, this finding helps add value to traditional meat products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and low cost. In addition, the study would provide scientific resources for developing plant-based meat products that address health awareness and economic and environmental sustainability concerns.

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties.

So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the market. This study summarises findings on the physicochemical properties, sensory, and acceptance of six different meat hybrids (70% meat and 30% plant proteins) that were collected in the framework of a case study in the project AiF 196 EN. For this purpose, sensory characteristics were collected via two QDA sessions and a hedonic consumer test. Furthermore, the hybrid recipes were analysed in their proximate composition. The respective recipes varied in protein source (soybean, pumpkin, and pea) and mode of incorporation [textured vegetable protein (TVP), high moisture extrudate (HME)]. It was shown that a meat hybrid with a relatively high share of 30% plant-based proteins with peas as a protein source and TVP as a processing method can still attract consumers.