Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues

Chiang, Jie Hong; Loveday, Simon M.; Hardacre, Allan; Parker, Michael C.

doi:10.1016/j.foostr.2018.11.002

Cited by 260 publications

(244 citation statements)

References 25 publications

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“…But given the low solubilities achieved with the two‐component solvents system suggesting there is significantly more complex bonding than simple H‐bonds, S‐S bonds, and hydrophobic interactions. Decreasing DTT‐solubilized protein with increasing MRP concentrations correlates with DT (Table and Figure 2A(i) to E(i)), which indicates that S‐S bonds played an important role in the development of fibrous structure (Chiang et al., ).…”

Section: Resultsmentioning

confidence: 92%

“…(), and Chiang et al. (). Other types of intermolecular chemical bonds could be involved such as electrostatic interactions, however the amount of protein solubilized using acids, alkali, or salt solutions (Liu & Hsieh, ) showing electrostatic interactions were negligible in the study by Azzollini, Wibisaphira, Lakemond, and Fogliano () on the protein–protein interactions of insect‐based (lesser mealworm) meat analogue.…”

Section: Resultsmentioning

confidence: 99%

“…LM analysis of sections were examined under a bright‐field light microscope (Zeiss Axiophot, Germany) at 100× magnification, which was top‐mounted with a digital camera (DFC320) from Leica Microsystems, as described by Chiang et al. ().…”

Section: Methodsmentioning

confidence: 99%

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Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Chiang

Hardacre

Parker

2020

Journal of Food Science

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Meat analogues are made from plant proteins using high‐moisture extrusion processing, to have the same textural and structural properties as meat. However, meat analogues exhibit very weak aroma and are almost tasteless, which has resulted in limited market success. Maillard‐reacted beef bone hydrolysate (MRP) provides important sensory aspects of heat‐treated food products, by contributing to their appearance, texture, flavor, and aroma. Therefore, MRP added at different concentrations with the plant proteins before extrusion may produce meat alternatives with high aroma and taste quality while maintaining fibrous structure. This study investigated the effects of MRP at different concentrations (0%, 10%, 20%, 30%, and 40% wet weight) with plant proteins on the physicochemical properties of extruded meat alternatives. The textural, microstructural, chemical, and sensory properties of meat alternatives were studied, where meat alternatives consisting of 40% MRP showed the lowest degree of texturization and observed with multiple segmented layers accompanied with some fibrous microstructure. Results from protein solubility analysis suggested that a large proportion of aggregated proteins was associated with hydrogen bonds. Although the key force in the formation of fibrous structure in meat alternatives was disulphide bonds. Meat alternatives containing 20% MRP obtained highest sensory scores for appearance, meaty aroma, meaty taste, and overall acceptability. Overall results showed that the addition of MRP to produce meat alternatives changed the textural, structural, and sensory properties significantly. Practical Application Maillard‐reacted beef bone hydrolysate added into meat analogues to form meat alternatives with high aroma and taste quality while maintaining fibrous structure. The work demonstrated an opportunity for greater returns to the meat industry and the potential of hybrid products with less meat content.

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Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

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Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Chiang

Hardacre

Parker

2020

Journal of Food Science

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“…Meat analogues can be formulated to have protein, fat and moisture contents that resemble whole muscle meats such as chicken breast (Lin et al, 2002;Chiang et al, 2019d). They exhibit striated and anisotropic structures which are similar to chicken breast in terms of visual appearance and texture.…”

Section: Introductionmentioning

confidence: 99%

“…Meat analogues can be used to imitate coarse ground meat and other products that are available in various shapes and sizes. In recent years, there has been many studies on the development of meat analogues using different types of plant proteins such as soy, pea, lupin and peanut (Lin et al, 2002;Rehrah et al, 2009;Chen et al, 2010;Osen et al, 2014;Krintiras et al, 2015;Palanisamy et al, 2018;Chiang et al, 2019d). However, there are limited studies on the application of these meat analogues in food systems.…”

Section: Introductionmentioning

confidence: 99%

Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II – application in sausages

Chiang

Hardacre

Parker

2019

Int J of Food Sci Tech

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This study investigated the physicochemical properties of sausages made from meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins (soy protein and wheat gluten) at different moisture contents (MC; S49%MC, S52%MC, S56%MC and S60%MC). S49%MC had the highest hardness and chewiness, observed with chunks of long fibres under SEM. The hardness and chewiness of sausages decreased as MC increased. S60%MC exhibited soft and mushy texture, and no fibre structure was observed. Sausages made from meat alternatives had higher protein oxidation as compared with reference sausage made from chicken breast (SCB), which could be due to longer storage period, as meat alternatives were extruded, frozen and stored before making into sausages. Sensory results showed that SCB obtained the highest scores for all attributes except for appearance, among all sausages. Overall results showed that further improvements can be made when using extruded meat alternatives to make sausages.

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Fermentation Strategies in the Food and Beverage Industry

Bibra

Krishnaraj

Sani

2021

Biomolecular Engineering Solutions for Renewable Specialty Chemicals

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Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues

Cited by 260 publications

References 25 publications

Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II – application in sausages

Fermentation Strategies in the Food and Beverage Industry

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