Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances

Yang, Lingyu; Ying, Zhiwei; Li, He; Li, Jian; Zhang, Tianyu; Ye, Song; Liu, Xinqi

doi:10.1016/j.foodchem.2022.134728

Cited by 26 publications

(9 citation statements)

References 39 publications

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“…Hexanal, 1-octen-3-ol, (E, E)-2,4-Decadienal, and (E)-2-octenal were reported to be the main beany flavor compounds in soy milk [ 34 ]. Hexanal, 2-pentlyfuran, 1-nonanol, nonanal, and octanal have been reported to be the main volatile beany-flavor compounds in textured soy proteins [ 35 , 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, alcohols such as 1-octen-3-ol, 1-hexanol, 1-heptanol, and 1-nonanol were reported to be derived from β-ketoacid decarboxylation or the β-oxidation of fatty acids [ 54 ]. Among them, 1-octen-3-ol was reported to be one of the off-flavors that lead to beany flavor, which would damage the sensory characteristics in soy-based foods, such as soy milk and textured sausages analog [ 35 , 37 ]. Furthermore, two exogenous alcohols including terpineol and linalool were observed in onion- and black-pepper-treated extrudates and were not observed in control samples.…”

Section: Resultsmentioning

confidence: 99%

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Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Yuan

Qin

et al. 2023

Foods

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This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas chromatography–mass spectrometry. The total concentrations of off-flavor volatile compounds in commercial products decreased with an increasing degree of processing. Furthermore, after adding spices during extrusion, the concentrations of volatile compounds such as aldehydes, alcohols, and furans related to thermal treatment decreased by approximately 5–39%, 5–15%, and 11–56%, respectively. Among them, compounds such as nonanal, 2-pentlyufuran, and 1-octen-3-ol, typical off-flavors in soy-based food, decreased by 8–42%, 11–55%, 2–52%, respectively. The correlation analysis between the antioxidative abilities of spices and volatile compounds showed that the contents of total phenolics were negatively correlated with the contents of ketones and alcohols in extrudates (p < 0.001). Moreover, the aroma-active compounds in extrudates were changed. More pleasant compounds, including alkanes and olefins, were observed by adding different spices as well. Especially in black pepper treated extrudates, the OAV value of off-flavor volatile compounds such as hexanal, octanal, 2-pentlyfuran decreased. In conclusion, the addition of spices can reduce off-flavor compounds related to thermal reactions, such as oxidation and the Maillard reaction, and impart newly pleasant flavors to extrudates during the extrusion of SPC. It is important to explore new methods that can be used to improve the flavor of extrudates so that consumers’ preferences of meat analog products can be improved.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Yuan

Qin

et al. 2023

Foods

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“…Yang et al. (2023) also found that a portion of beany flavor can be retained by binding to the textured soybean protein. Therefore, simulating the aroma and taste of meat while reducing the beany flavor is the goal of flavor simulation strategy for meat analogs.…”

Section: Development Of Meat Analogsmentioning

confidence: 98%

“…Although some progress has been made in the challenging simulation of meat flavor (He et al, 2020;Kyriakopoulou et al, 2019), beany flavor is still easily perceived in some commercial meat analogs (Kaczmarska et al, 2021). Yang et al (2023) also found that a portion of beany flavor can be retained by binding to the textured soybean protein. Therefore, simulating the aroma and taste of meat while reducing the beany flavor is the goal of flavor simulation strategy for meat analogs.…”

Section: Flavormentioning

confidence: 99%

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Zhang

Zang

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas emissions, and zoonotic diseases, has affected the sustainable supply of meat protein. The technological development and commercialization of meat analogs derived from plant and microbial proteins provide a strategy for solving the abovementioned problems. However, before these innovative foods are marketed, they should comply with regulations and standards to ensure food safety and consumer rights. This review briefly summarizes the global development status and challenges of plant‐ and fungi‐based meat analog products. It focuses on the current status, characteristics, and disputes in the regulations and standards worldwide for plant‐ and fungi‐based meat analogs and proposes suggestions for perfecting the regulatory system from the perspective of ensuring safety and supporting innovation. Although plant‐ and fungi‐based meat analogs have had a history of safe usage as foods for a certain period around the world, the nomenclature and product standards are uncertain, which affects product innovation and global sales. Regulatory authorities should promptly formulate and revise regulations or standards to clarify the naming of meat analogs and product standards, especially the use of animal‐derived ingredients and limits of nutrients (e.g., protein, fat, vitamins, and minerals) to continuously introduce start‐up products to the market.

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“…Additionally, the TVP processing method proves effective in mitigating grass-beany flavor. 21 In this study, soybean protein was processed using different extrusion parameters to compare changes in the textural properties (hardness, cohesiveness, springiness, chewiness, and fibrous degree) and the secondary structure content of ESPro. Subsequently, simulated in vitro digestion of unextruded soybean protein (SPro) and ESPro was carried out.…”

Section: Introductionmentioning

confidence: 99%

Effect of extrusion on the protein structure and digestibility of extruded soybean protein

Fu,

Li,

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUNDExtrusion is the main method for the preparation of plant‐based meat. Current studies have focused on the effect of different extrusion parameters on the texture and quality of plant‐based meat, but there has been less research on their digestibility. This study determined the textural properties of extruded soybean protein (ESPro) for different extrusion parameters and the digestibility after in vitro simulated digestion experiments. The effect of extrusion on the structure and digestibility of ESPro and the relationship between them were elucidated.RESULTSThe results demonstrated a significant improvement in the digestibility of ESPro through extrusion, with the highest values for cohesiveness, springiness, chewiness, fibrous degree, digestibility, and proportion of digested peptides with <1 kDa molecular weight at an extrusion temperature of 160 °C and a screw speed of 30 rpm (ESPro1). In addition, β‐sheet content in the secondary structure of the ESPro showed a significant negative association with ESPro digestibility.CONCLUSIONIn this study, extrusion could improve the digestibility of ESPro by altering the protein structure. This advancement holds the potential for more effective applications in plant‐based meats. © 2023 Society of Chemical Industry.

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Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances

Cited by 26 publications

References 39 publications

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Effect of extrusion on the protein structure and digestibility of extruded soybean protein

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