Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Abstract

Studies on the long-term stability of meat analogs stored under frozen conditions are lacking. Here, we aimed to assess the storage stability of vegetable oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at −18 or −60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content, liquid-holding capacity, hardness, and antioxidant activity. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. Orange oil improved the juiciness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of vegetable meat as an alternative to animal meat.