Textured Soy Protein Utilization in Meat and Meat Analog Products

Chu, H.; Mcmindes, M.; Orcutt, A. L.; Mueller, I; Orcutt, M. W.; Bater, B.

doi:10.1201/9781420037951.ch9

Cited by 5 publications

(3 citation statements)

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“…It is widely accepted that if the food system continues its current path we will not be able to accomplish these goals. The food system needs to change fundamentally to meet these challenges, and Fourth Industrial Revolution-enabled technologies, among others, will be a key component of this transformation. , …”

Section: Introductionmentioning

confidence: 99%

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Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Arora,

Kataria,

Nautiyal

et al. 2023

ACS Omega

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Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.

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Section: Introductionmentioning

confidence: 99%

“…The food system needs to change fundamentally to meet these challenges, and Fourth Industrial Revolution-enabled technologies, among others, will be a key component of this transformation. 1 , 2 …”

Section: Introductionmentioning

confidence: 99%

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Arora,

Kataria,

Nautiyal

et al. 2023

ACS Omega

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“…O uso de proteínas vegetais no processo de extrusão termoplástica resulta em produtos finais que podem ser utilizados como extensores (substituição parcial) ou análogos (substituição total) de carne (ORCUTT et al, 2005). Polímeros de alto peso molecular, como as proteínas, são desnaturados e realinhados durante o processo de extrusão, este alinhamento ocorre dentro do canhão e, principalmente, na matriz (CHANG, SCHMIELE e MARTINEZ-BUSTOS, 2009; DAY e SWANSON, 2013).…”

Section: Introductionunclassified

Interações físicas e químicas entre isolado protéico de soja e glúten vital durante a extrusão termoplástica a alta e baixa umidade para a obtenção de análogo de carne

Schmiele¹

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Meat analogue obtained by termoplastic extrusion of vegetable proteins are characterized by its high protein levels and structure similar to meat fibers, which comprises many types of chemical bonds and/or interactions between proteins. The aim of this work was to evaluate the technological and physicochemical characteristics of meat analogue based on isolated soy protein obtained by thermoplastic extrusion process at high moisture (HM) and low moisture (LM) content. For each moisture condition was used a Central Rotational Composite Design with three independent variables (vital gluten, moisture content and extrusion temperature). The dependent variables evaluated were instrumental texture, instrumental color, water absorption capacity, water solubility index, oil absorption capacity, protein dispersibility index, specific mechanical energy, and the type of protein interactions. These interactions were evaluated using seven specific solvents types: (i) phosphate buffer for proteins in native state; (ii) sodium dodecil sulphate for hydrophobic and ionic interactions; (iii) Triton 100X for hydrophobic interactions; (iv) urea for hydrophobic interactions and hydrogen bonds; (v) β-mercaptoethanol for dissulfide bonds; and (vi) β-mercaptoethanol and urea and (vii) sodium dodecil sulphate and urea, for the synergistic effect between the systems. The optimized point (characterized mainly by promoting higher values for L* and water absorption capacity, lower values for water solubility index, oil absoption capacity and protein denaturation and intermediate values for instrumental texture and specific mechanical energy) was processed, together with a control sample for each processes, in order to validate the mathematical models and to evaluate possibles changes in the meat analogues morphology, in the protein molecular weight, in the total amino acid composition, and in the protein denaturation. The best processing conditions were obtained for the meat analogue containing 12 and 5 % of vital gluten, 58 and 18 % of moisture content and 135 and 100 °C of extrusion temperature, for the HM and LM processes, respectively. The main protein-protein interactions found in meat analogues were the dissulfide bonds and hydrogen bonds for the LM process and the dissulfide bonds and ionic interactions for the HM process. The addition of vital gluten promoted a smoother appearance and better orientation in the fiber structure. It was found that occured an increase in the protein with low molecular weight and a reduction in the protein with high molecular weight. There were a greater negative variation for the essential (tryptophan and threonine), semi-essential (cysteine) and nonessential (serine) amino acids in the total amino acid profile, indicating a reduction of the nutritional value. The secondary structure (α-helix, β-sheet, β-turn and disordered structure) showed alteration in its conformation due to the protein denaturation and formation of new aggregates.

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Quality attributes of chicken nuggets extended with different legume flours

Abiala

Omojola

2022

Food Prod Process and Nutr

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Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of chicken nugget made from it. Thus, acceptability of chicken nugget could be harnessed when legume flour extenders are used along. Therefore, acceptability as well as quality of chicken nugget from different legume flours were evaluated. Soyabean, groundnut and cowpea flours were used as meat extenders for development of raw chicken nuggets and thereafter cooked for consumption. The quality of both raw and cooked legume flour extended chicken nuggets were assessed based on functional properties, sensory properties, proximate composition, amino acid content and shelf stability in terms of lipid peroxidation and microbial load. In their raw state, the legume flour extenders competed favourably with each other. Among all, soyabean flour extender maintained remarkable functional properties that transcend into significant (P < 0.05) yield of 86.93% of chicken nugget in comparison to the control (86.37%), groundnut (84.95%) and cowpea (84.50%). Upon cooking, all the legume flour extended chicken nuggets varied in their quality attributes. Apart from the high level of flavour and low microbial load, cowpea extended chicken nugget was of low quality based on the parameters evaluated in comparison with other legume flour extended chicken nuggets. Of interest, soyabean extended chicken nugget followed by groundnut extended chicken nugget were of good quality based on sensory properties, high crude protein and amino acid levels, low cholesterol content and lipid peroxidation value as well as low microbial load. Graphical abstract

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Textured Soy Protein Utilization in Meat and Meat Analog Products

Cited by 5 publications

References 1 publication

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Interações físicas e químicas entre isolado protéico de soja e glúten vital durante a extrusão termoplástica a alta e baixa umidade para a obtenção de análogo de carne

Quality attributes of chicken nuggets extended with different legume flours

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