Storage Stability of Meat Analogs Supplemented with Vegetable Oils
Foods, 2023 The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage.
Youngjae Cho +3 more
doaj +4 more sources
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 +4 more sources
Studi Pembuatan Meat Analog [PDF]
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
Simi, Rizkika +2 more
core +2 more sources
Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution [PDF]
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021 This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality.
Herlina +2 more
doaj +3 more sources
Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations [PDF]
International Journal of Food Properties, 2019 Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and ...
Inmaculada Gómez +2 more
doaj +2 more sources
PENGARUH BERBAGAI KECAMBAH KACANG-KACANGAN LOKAL SEBAGAI BAHAN DASAR MEAT ANALOG TERHADAP SIFAT FISIK (TEKSTUR), KESUKAAN DAN RASIO ARGININ/LISIN [PDF]
Agritech, 2013 The aims of this research were to determine the best of local legume sprout as raw material of meat analog, based on its texture, sensory (preference properties), and the ratio of arginine/lysine, compared to meat analog from soybean.
Bayu Kanetro, Sri Hartati Candra Dewi
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PENGARUH JUMLAH LEMAK TERHADAP SIFAT FISIK DAN KESUKAAN MEAT ANALOG PROTEIN KECAMBAH KACANG TUNGGAK (Vigna unguiculata) The Effect of Fat Content on Physical and Sensory Properties of Meat Analog from Germinated Cowpeas (Vigna unguiculata) Protein [PDF]
Agritech, 2012 Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material.
Eri Yusniardi, Bayu Kanetro, Agus Slamet
doaj +2 more sources
Market Status of Meat Analogs and Their Impact on Livestock Industries
Food Science of Animal ResourcesThe alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing ...
Da Young Lee +13 more
doaj +3 more sources
Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture [PDF]
FoodsStropharia rugosoannulata mycelium is a naturally fibrous and sustainable protein source for meat analogs; however, its weak gel-forming ability and poor extrudability limit its printability and structural stability.
Xin Hu +5 more
doaj +2 more sources
Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications [PDF]
AntioxidantsAlternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein.
Young-Hwa Hwang +6 more
doaj +2 more sources