Structuring meat analogs by citrus fiber with reduced salt intake

Area of Science:

• Food Science
• Material Science

Background:

• Meat analogs are plant-based alternatives to meat products.
• Optimizing the texture, moisture, and flavor of meat analogs is crucial for consumer acceptance.
• Citrus fiber (CF) is a byproduct rich in pectin and cellulose, with potential functional properties.

Purpose of the Study:

• To investigate the impact of citrus fiber (CF) addition on the physical properties and microstructure of high-moisture extruded meat analogs.
• To explore how CF affects texture, moisture content, and saltiness perception.
• To assess the potential for salt reduction in meat analogs using CF.

Main Methods:

• High-moisture extrusion of soy protein isolate and wheat gluten with 5% and 10% citrus fiber.
• Microstructural analysis using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM).
• Rheological measurements (strain and frequency sweeps) and sensory evaluation.

Main Results:

• Citrus fiber addition resulted in a disordered, interconnected microstructure with smaller fibers.
• Meat analogs with CF exhibited softer textures and significantly increased moisture content, correlating with enhanced juiciness.
• Enhanced saltiness perception was observed, enabling a 20% salt reduction while maintaining similar saltiness to the control.

Conclusions:

• Citrus fiber effectively modifies the microstructure and physical properties of meat analogs.
• CF incorporation improves texture, moisture, and saltiness perception, offering a strategy for reduced-sodium meat alternatives.
• This study presents a novel approach to enhance flavor perception in plant-based foods through structural modification.