An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(2021) KLGM10 20211Food Technology and Nutrition (M.Sc.)
- Abstract
- The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study.
Texture analysis was performed to determine hardness, chewiness and springiness. The samples were also analyzed on water and oil holding capacity as well as through structural and chemical analysis to get a deeper understanding on the structure and chemical bonds responsible for the texture. The structure and texture of the minced meat... (More) - The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study.
Texture analysis was performed to determine hardness, chewiness and springiness. The samples were also analyzed on water and oil holding capacity as well as through structural and chemical analysis to get a deeper understanding on the structure and chemical bonds responsible for the texture. The structure and texture of the minced meat analogue was compared to commercially available products produced using textured vegetable protein (low moisture extrusion). (Less) - Popular Abstract
- Creating food alternatives that provide the consumer with the experience of eating meat when in fact eating an alternative to meat, entirely produced of vegetable products is a challenge that several food producers are tackling.
The majority of meat alternatives currently available on the market do not satisfy the consumers wishes in terms of taste and overall experience. These available alternatives lack the properties attributed to the experience of consuming meat. Texture and taste are a result of several components in food. Fat plays a big role in both. It contributes to the juiciness, taste and overall experience of consuming certain foods such as meat. Fat plays a great role in the way taste is perceived, having the ability to... (More) - Creating food alternatives that provide the consumer with the experience of eating meat when in fact eating an alternative to meat, entirely produced of vegetable products is a challenge that several food producers are tackling.
The majority of meat alternatives currently available on the market do not satisfy the consumers wishes in terms of taste and overall experience. These available alternatives lack the properties attributed to the experience of consuming meat. Texture and taste are a result of several components in food. Fat plays a big role in both. It contributes to the juiciness, taste and overall experience of consuming certain foods such as meat. Fat plays a great role in the way taste is perceived, having the ability to concentrate flavor and odor chemicals. High moisture extrusion cooking is a technology with great potential because of its ability to produce a product with fibrous texture, like the one found in animal meat.
This master thesis therefore aimed at investigating high moisture extrusion cooking by determining the importance of moisture and temperature when aiming to successfully extrude soy protein with vegetable fat or oil. Introducing fat to high moisture extrusion has the potential of improving the texture and flavor profile of high moisture extruded plant protein. Producing a food alternative which resembles the experience of consuming meat.
Once the process parameters were set and soy protein had been successfully extruded, the product underwent some analysis to get a deeper understanding of the impact of fat on some physical and chemical properties. The moisture content of the extrudate had a great impact on the hardness and texture of the extrudate. Analysis revealed how the ability to increase the moisture content in the extrudate is dependent on the water holding capacity of the extrudate. A property which revealed to be higher for soy protein concentrate compared to soy protein isolate. It was discovered that effects such as decreased hardness and change in physical appearance became present when adding vegetable fat and oil. When comparing to fat, a lower quantity of oil was required to observe these same effects. Lastly, analysis of the structure using microscopy revealed how the fat and oil interacts with the protein network. Highlighting certain similarities to the interactions between the native soy fat and protein.
This study has great value and presents several possibilities for further research. It paves the way for further development and improvement of the texture, taste and overall experience of eating meat alternatives. Through consumer tests it is possible to get a more clear understanding of how the added ingredients are perceived by the consumer. The study highlights possibilities of incorporating flavor. Lastly it inspires further investigation of fat and oil combinations in order to improve texture and juiciness. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9065990
- author
- Gonzalez Siavichay, Elisabeth LU
- supervisor
- organization
- course
- KLGM10 20211
- year
- 2021
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- High moisture extrusion, Soy protein, Vegetable fat, Extrusion cooking, Food technology
- language
- English
- id
- 9065990
- date added to LUP
- 2021-09-27 11:05:07
- date last changed
- 2021-09-27 11:05:07
@misc{9065990,
abstract = {{The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study.
Texture analysis was performed to determine hardness, chewiness and springiness. The samples were also analyzed on water and oil holding capacity as well as through structural and chemical analysis to get a deeper understanding on the structure and chemical bonds responsible for the texture. The structure and texture of the minced meat analogue was compared to commercially available products produced using textured vegetable protein (low moisture extrusion).}},
author = {{Gonzalez Siavichay, Elisabeth}},
language = {{eng}},
note = {{Student Paper}},
title = {{An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture}},
year = {{2021}},
}