Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. [PDF]
Foods, 2023 The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an ...
Yang L, Zhang T, Li H, Chen T, Liu X.
europepmc +2 more sources
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat. [PDF]
J Texture StudThe increasing demand for protein‐rich, plant‐based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant‐based fibrils and electrospun silk fibroin fibers have been explored for texture
Chuang R, Naidu A, Galipon J.
europepmc +2 more sources
Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing. [PDF]
J Food SciProtein texturization during high‐moisture extrusion is a complex process. Functional additives, like azodicarbonamide (ADA), hydrogen peroxide (H2O2), and l‐ascorbic acid (AA), play a critical role in modulating protein structure and texture during food
Kamboj A +7 more
europepmc +2 more sources
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 +3 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
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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork [PDF]
Food Science of Animal Resources, 2021 This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber ...
Allah Bakhsh +4 more
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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
Rizkika Simi +2 more
semanticscholar +2 more sources
Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion. [PDF]
Foods, 2020 Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster ...
Mohamad Mazlan M +6 more
europepmc +2 more sources
Plant-proteins based 3D meat analog printing: A review.
Food ChemistryThis review summarizes and critically analyze the scientific studies pertinent to three-dimensional printing of plant-proteins based meat-analog. Vegetable proteins, oils, and water are the major ingredients in formulating ink for three-dimensional ...
Md. Hafizur Rahman Bhuiyan +2 more
semanticscholar +3 more sources
Meat Analog Products: Current Worldwide Scenario and Future Perspectives in Consumption and Regulation [PDF]
FoodsInterest in plant-based diets has grown expressively in different regions of the world. However, the missing regulation for meat analogs may mislead consumers by suggesting that these products are the same as the meat they are replacing.
Tatiana Barbieri Cochlar +5 more
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