Rheological and Textural Properties of Food Analogues

Demirkesen, Ilkem; Mert, Behic; Costa, Rui; Szablewski, Tomasz

doi:10.1007/978-3-031-69872-9_11

Food Analogues: Emerging Methods and Challenges 2024

DOI: 10.1007/978-3-031-69872-9_11

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Rheological and Textural Properties of Food Analogues

Ilkem Demirkesen,

Behic Mert,

Rui Costa

et al.

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2024

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Cited by 1 publication

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Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs

Zimoch-Korzycka,

Krawczyk,

Król-Kilińska

et al. 2024

Foods

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With growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives. A major challenge in developing these products is replicating the fibrous, elastic texture of meat, where microbial transglutaminase (MTG) has shown significant potential. MTG catalyzes protein cross-linking, enhancing the structural integrity of meat analogs. This study aimed to evaluate the effects of MTG concentrations (0%, 0.5%, and 1%) and incubation times (0, 1.5, and 3 h) on the quality and rheological properties of meat analogs. Analogs were tested for pH, protein content, dry matter, fat retention, and thermal loss. Textural properties, including hardness, cohesiveness, gumminess, springiness, and chewiness, were determined using texture profile analysis, while leakage parameters were evaluated through water and fat content tests. Results revealed that higher MTG concentrations and longer incubation times improved protein content (14.34% to 15.55%), dry matter (29.61% to 32.53%), and reduced total leakage (1.262% to 0.634%). Textural properties, including hardness (57.08 N to 83.14 N), gumminess (19.40 N to 30.00 N), and chewiness (17.60 N × mm to 29.58 N × mm), also significantly improved with increasing MTG levels. Thermal loss ranged from 98.37% to 100.9%, showing enhanced retention at higher MTG concentrations. These results support the role of MTG in creating meat analogs with improved meat-like textures, achieved through enhanced protein cross-linking and moisture retention.

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Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs

Zimoch-Korzycka,

Krawczyk,

Król-Kilińska

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Rheological and Textural Properties of Food Analogues

Cited by 1 publication

References 60 publications

Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs

Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs

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