Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

Maung, The-Thiri; Gu, Bon-Yeob; Ryu, Gi‐Hyung

doi:10.1515/ijfe-2020-0042

Cited by 30 publications

(30 citation statements)

References 20 publications

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“…Significant differences were observed in texturization index between FMC (p < 0.05) but not between SRS with significantly higher texturization indexes observed at 40% FMC than 50% and 60% (Table 4). These results contradict findings by Maung et al (2021) who found that the texturization index was significantly affected by SRS but not FMC. This discrepancy may not only be due to inherent differences between raw materials, but also due to the wide range of FMC tested in this study as Maung et al (2021) only tested narrow FMC ranges (55-65%).…”

Section: Texturization Indexcontrasting

confidence: 99%

Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

Rajendra

Ying

Warner

et al. 2022

Food Bioprocess Technol

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The search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventional wheat and soy proteins. Hempseed protein (HP) offers promising nutritional characteristics. This work assessed the effect of feed moisture content (FMC) and screw rotation speed (SRS) on the textural, functional and colour characteristics of texturized HP. The HP was extruded using a co-rotation twin screw extruder at 30–60% FMC and 200–400 rpm SRS. Results showed that significant differences were observed from FMC, SRS and the interaction of FMC and SRS on the product expansion index, integrity index, water and oil absorption capacity (WAC and OAC), some texture profile parameters and colour characteristics. Decreasing FMC and increasing SRS tended to increase the texturization index, expansion index, WAC, OAC, integrity index and texture profile characteristics but decrease density, L* and b* values. These results contribute to our understanding of the properties of texturized HP which are important for application in food industry.

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Section: Texturization Indexcontrasting

confidence: 99%

Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

Rajendra

Ying

Warner

et al. 2022

Food Bioprocess Technol

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“…The process allows production of fibrous structures starting from ingredients which would not have the ability to create a strong texture if using conventional devices and methodologies (52) . High-moisture extrusion can therefore contribute to the production of new 'analogue' food products, such as surimi (53,54) . Although these might be perceived by some as 'artificial', such foods can, if nutrient dense, contribute to a balanced and healthy diet, providing options for those who wish to reduce consumption of meat and fish.…”

Section: Food Processing: Friend or Foe?mentioning

confidence: 99%

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

Visioli

Marangoni²,

Fogliano

et al. 2022

Nutr. Res. Rev.

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The NOVA classification of food items has become increasingly popular and is being used in several observational studies as well as in nutritional guidelines and recommendations. We propose that there is a need for this classification and its use in the formulation of public health policies to be critically discussed and re-appraised. The terms “processing” and “ultra-processing,” which are crucial to the NOVA classification, are ill-defined, as no scientific, measurable, or precise reference parameters exist for them. Likewise, the theoretical grounds of the NOVA classification are unclear and inaccurate. Overall, the NOVA classification conflicts with the classic, evidence-based evaluation of foods based on composition and portion size because NOVA postulates that the food itself (or how much of it is eaten) are unimportant, but rather that dietary effects are due to how the food is produced. We contend that the NOVA system suffers from a lack of biological plausibility so the assertion that ultra-processed foods are intrinsically unhealthful is largely unproven, and needs further examination and elaboration.

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“…Fish-meat is characterized by its fibrous gel structure and texture, where the techniques used to achieve this typical structure, in restructured fish products, have been previously divided into two strategies: bottom-up and top-down [ 6 , 34 , 35 ]. In the bottom-up strategy, the structural organization of a muscle-like structure is created gradually.…”

Section: Textural and Sensorial Properties Of Fishmentioning

confidence: 99%

“…In the top-down strategy, the three-dimensional structure is obtained by structuring of biopolymer blends using an external forcefield, facilitating the formation of an anisotropic structure [ 34 ]. Techniques among the first strategy are cultured meat production using tissue engineering, production of filamentous fungi, wet spinning and electrospinning, whereas among the second one are extrusion, freeze structuring and shear cell technology [ 34 , 35 ]. It should be noted, though, that the categories of bottom-up and top-down are not mutually exclusive, as most techniques involve both bottom-up and top-down elements.…”

Section: Textural and Sensorial Properties Of Fishmentioning

confidence: 99%

Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.

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Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

Cited by 30 publications

References 20 publications

Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

Plant-Based Seafood Analogs

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