Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers [PDF]
FoodsRationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing ...
Xinyue Zeng +6 more
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Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils
Foods, 2023 This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics.
Youngjae Cho, Junhwan Bae, Mi-Jung Choi
doaj +3 more sources
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs [PDF]
Foods, 2023 The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat
Yung-Hee Jeon, Bon-Jae Gu, Gi-Hyung Ryu
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Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique [PDF]
Frontiers in Sustainable Food Systems, 2023 Mungbean and pumpkin are rich source of proteins and nutrients which could be utilized in novel food formulations. This study involves formulation of meat analog using mungbean protein isolate (MBPI) and pumpkin protein isolates (PPI) through ...
Mohammad Affan Baig +5 more
doaj +2 more sources
Jambura Journal of Food Technology, 2022 Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia yang terkandung pada meat analog dari tepung ampas tahu. Penelitian ini di lakukan dalam 2 tahap yaitu tahapan pertama adalah pembuatan tepung ampas tahu, kemudian di lanjutkan ke tahap yang kedua yaitu pembuatan meat analog atau daging tiruan dengan 5 perlakuan.
Rizkika Simi +2 more
openalex +3 more sources
Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment. [PDF]
J Food Sci Technol, 2023 Limsangouan N +6 more
europepmc +3 more sources
Mimicking mechanics: A comparison of meat and meat analogs
FoodsAbstractThe texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture-type, rheological torsion tests, and ...
Skyler R. St. Pierre, Ellen Kuhl
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Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology [PDF]
FoodsMeat analogs focus on sustainable development, mimicking the physical properties and nutritional components of meat. The main objective of this study was to determine the optimal extrusion process parameters for producing high-moisture meat analogs ...
Yu Zhang +3 more
doaj +2 more sources
Hypotheses concerning structuring of extruded meat analogs
Current Research in Food Science, 2023 In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME).
R.G.M. van der Sman, A.J. van der Goot
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Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion [PDF]
FoodsThis study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80 ...
Viorica Bulgaru +8 more
doaj +2 more sources