Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds

Kaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, Raivo

doi:10.1016/j.fufo.2021.100092

Cited by 59 publications

(43 citation statements)

References 39 publications

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“…The WSI of the extruded sample was lower due to its dense structure. Similar results were reported by Kaleda et al [ 10 ] in oat–pea protein blends and their meat analogues.…”

Section: Resultssupporting

confidence: 91%

“…This was due to the fibrous and porous structure of mycelium which holds the water or oil in its pores [ 31 ]. The WAC of extruded LMMA was lower than its raw blend due to its dense microstructure and hard shell development during extrusion processing [ 10 , 13 ]. The WAC and OAC content of the LMMA ranged from 237.3% to 271.7%, and 130% to 178%, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Pea protein is of high interest due to its high nutritional characteristics and low allergic responses compared with soy protein. Peas are high in essential amino acid lysine and branched-chain amino acids and are frequently used for texturization under low moisture conditions [ 9 , 10 ]. The utilization of pea protein produces meat analogue which, when rehydrated, has a meat-like fibrous texture with an absence of bitter taste [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…Peas are high in essential amino acid lysine and branched-chain amino acids and are frequently used for texturization under low moisture conditions [ 9 , 10 ]. The utilization of pea protein produces meat analogue which, when rehydrated, has a meat-like fibrous texture with an absence of bitter taste [ 10 ]. The texture of the meat analogue developed from soya and wheat protein is tough, rubbery, and elastic, which produces poor mouthfeel [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Mandliya

Pratap-Singh

Vishwakarma

et al. 2022

Foods

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The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40% w/w mycelium (MY) into pea protein isolate (PPI) via extrusion using a twin-screw extruder at 140 °C die temperature, 40 rpm screw speed, and 10 rpm feeder speed (0.53–0.54 kg/h). Physicochemical, rehydration, and structural properties of LMMA were assessed. The MY incorporation led to a significant change in color attributes due to Maillard reaction during extrusion. Water solubility index and water absorption capacity increased significantly with MY addition, owing to its porous structure. Oil absorption capacity increased due to increased hydrophobic interactions post-extrusion. Protein solubility decreased initially (upto 20% w/w MY), and increased afterwards, while the water holding capacity (WHC) and volumetric expansion ratio (VER) of LMMA enhanced with MY addition upto 30% w/w. Conversely, WHC and VER decreased for 40% w/w which was verified with the microstructure and FTIR analysis. Overall, MY (30% w/w) in PPI produced a fibrous and porous LMMA, showing future potential with an increasingly plant-based product market and decreasing carbon footprint of food production activities.

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“…The WSI of the extruded sample was lower due to its dense structure. Similar results were reported by Kaleda et al [ 10 ] in oat–pea protein blends and their meat analogues.…”

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Mandliya

Pratap-Singh

Vishwakarma

et al. 2022

Foods

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show abstract

“…In addition, no relation could be found between CL and other compositional factors. CL may thus be more related to specific features due to other compositional factors (i.e., emulsifiers, stabilizers, processing conditions, ingredient interactions, and the properties of the formed protein network) [ 41 , 42 , 43 ]. It may be expected that with a higher release of juices during cooking, sensory juiciness will be reduced, as limited moisture will remain in the cooked products.…”

Section: Resultsmentioning

confidence: 99%

Meat Analogues: Relating Structure to Texture and Sensory Perception

Godschalk-Broers

Sala

Scholten

2022

Foods

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The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic properties of these foods. The objective of this study was to investigate possible relationships among structure, textural characteristics, consumer acceptance, and sensory evaluation of commercially available meat analogues. The microstructure and texture of 13 chicken analogue pieces and 14 analogue burgers were evaluated with confocal laser scanning microscopy (CLSM) and texture profile analysis (TPA). The moisture of the samples was related to cooking losses and release of liquid upon compression after cooking. Meat products were included as references. A sensory panel (n = 71) evaluated both flavour and texture characteristics. For the chicken analogue pieces, samples with more added fibres had a harder and chewier texture but were less cohesive. No other relations between composition and structure/texture could be found. In the sensory evaluation, lower hardness and chewiness were only seen in products with more fat. A lower sensory hardness was found to be related to the presence of small air pockets. For analogue burgers, there was no clear relation between composition and structure/texture. However, instrumentally measured hardness, chewiness, and cohesiveness correlated well with the corresponding sensory attributes, even though they could not be clearly linked to a structural feature. Next to this, fat content showed a clear correlation to perceived fattiness. CLSM images of burgers with high perceived fattiness showed large areas of fat. Therefore, the release of large fat pools from the meat was most likely responsible for the perception of this attribute. However, perceived fattiness was not related to liking, which was the case also for chicken analogue pieces. For both pieces and burgers, even if some of the measured textural attributes could be linked to the sensory profile, the textural attributes in question could not explain the liking scores. Liking was related to other aspects, such as meaty flavour and juiciness, which were not directly linked to compositional or textural features. Juiciness was not directly related to the moisture loss of the products, indicating that this attribute is rather complex and probably involves a combination of characteristics. These results show that to increase the appreciation of meat analogues by consumers, improving simple texture attributes is not sufficient. Controlling sensory attributes with complex cross-modal perception is probably more important.

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Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

et al. 2023

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BACKGROUND Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off‐flavors present in these plant proteins often cause sensory rejection. The aim was to study the effect of a deodorization process of pea protein, for their use in hybrid meat batters at different percentages of substitution. RESULTS Hybrid patties with higher percentages of pea protein showed higher values of yellowness, pH, and water activity, whereas hardness was reduced. Soaking treatment with ethanol for deodorization of the texturized pea protein increased humidity and pH in all patties but reduced the textural properties (hardness, springiness, cohesiveness, and chewiness). The addition of oat flour improved the patty texture at higher percentages of pea protein, but in soaked deodorized patty formulations it affected volatile retention. Volatile compounds related to off‐flavors (aldehydes, alcohols, acid compounds, ketones, and pyrazines) appeared significantly increased as the pea percentage increased, although these were efficiently removed by the soaking deodorizing process applied. CONCLUSION Soaking of the texturized pea protein with ethanol is an effective strategy to reduce off‐flavors in hybrid meat patties. However, it produces changes in the textural characteristics by the solubilization of the proteins of the texturized pea, reducing the availability to form a network and affecting volatile retention. The formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds

Cited by 59 publications

References 39 publications

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Meat Analogues: Relating Structure to Texture and Sensory Perception

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

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