Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Abstract

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.

Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein

“…Figure 2 shows the changes in the air cells and the overall structure of the TVP after different post‐treatments. The control (untreated) (A) sample had many porous structures, including large and small air cells, which were similar to the previously known characteristics of low‐moisture TVP (Mohamad Mazlan et al., 2020). A porous structure was observed in the samples cooked in an oven (C) and the samples heated in a microwave (D), but it was confirmed that the size of the air cells was different from that of the control (A) sample.…”

“…The texturization index was determined with a slight modification of the method previously reported by Mohamad Mazlan et al. (2020). Samples were cut into squares (2× 2 cm) and then sheared vertical (lengthwise strength) and parallel (crosswise strength) to 100% of their original height at a rate of 2 mm/s using a Warner–Bratzler stainless steel shear probe.…”

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

“…The trends of plant-protein-based meat analogs have been driven by the combined effects of a growing global population, awareness of the sustainability of animal protein, and societal and environmental concerns. Not only those mentioned but also consumer health considerations on plant protein-based meat analogs that contribute to the health benefits, such as being low in saturated fats and sodium, cholesterol-free, and an excellent source of comparable protein to animal meat [ 1 , 2 , 3 ]. Between 2018 and 2026, the global, Asia-Pacific, and European markets for plant-based meat are anticipated to expand at CAGRs of 14.8, 15.9, and 14.4%, respectively [ 4 ].…”

“…Different processing techniques, e.g., single screw extrusion [ 1 ], twin-screw extrusion [ 7 , 8 , 9 ], Couette cell technology, shearing, and electrospinning [ 5 ], were applied to develop plant protein-based meat alternatives. The main challenges were the operation to achieve the right texture, appearance, and nutrient content of meat analogs.…”

“…The main challenges were the operation to achieve the right texture, appearance, and nutrient content of meat analogs. In a previous study, Mohamad et al (2020) [ 1 ] reported the combined effect of low-grade oyster mushroom addition and the extrusion setting parameters on the properties of soy protein-based meat analogs were assessed via a single-screw extrusion. Another group of researchers investigated edible mushrooms and soybean protein isolate (SPI) to prepare a fibrous meat analog using thermos-extrusion and the extruded mushroom-based meat analog as a meat substitute, as well as different formulations for non-meat sausage [ 13 , 14 ].…”