Characterization of pea composites and feasibility of heat-modulated meat analogs production

This study aimed to characterize pea composites' functionalities and investigate the feasibility of pea composites-based heat modulated meat analog (MA) production. Pea composites (concentrate, flour) were used as the main source of plant-proteins in preparation of MA. Techno-functional, sensorial, microstructural, chemical, and thermal characteristics of pea composites as well as the prepared MAs were investigated. Results showed that, protein content and particles size significantly (p < 0.05) influenced the water holding capacity (0.94 g/g ± 0.03-1.17 g/g ± 0.08), oil holding capacity (1.08 g/g ± 0.02-1.32 g/g ± 0.04), foaming capacity (49.20 % ± 0.12-58.9 % ± 0.98), foam stability (63.15 % ± 0.21-71.82 % ± 0.68), emulsion stability (61.73 % ± 1.68-66.02 % ± 1.25), least gelation concentration (at pH 7: 8.02 % ± 0.91-18.02 % ± 0.21), and solubility (at pH 7:70.51 % ± 2.54-93.71 % ± 1.86) of studied pea composites; that subsequently influenced the formation of heat-modulated MAs. Color, stickiness, moldability, microstructure (surface plot, fractal dimension: 2.771 ± 0.006-2.884 ± 0.009, surface openings: 8.76 % ± 1.25^-33.24 % ± 1.28), thermal (denaturization temperature:103.41 °C ± 3.87-161.20 °C ± 1.35, enthalpy: 1085.10 J/g ± 115.42-1322.71 J/g ± 185.65), and chemical attributes of MAs were associated with the protein content (25.30 % ± 0.98-60.30 % ± 1.87) and particle size (d₁₀:2.30 μm ± 0.32-15.02 μm ± 1.35; d₅₀:6.30 μm ± 1.02-59.01 μm ± 2.35; d₉₀:15.11 μm ± 2.34-137.01 μm ± 15.21) of pea composites. MA formulated with pea flour showed better moldability and acceptability in comparison to pea concentrates. This study exposed the use of pea flour as a feasible option to produce heat modulated meat analogs.