Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights...

Area of Science:

• Food Science
• Material Science
• Protein Chemistry

Background:

• High-moisture meat analogs (HMMAs) are plant-based meat alternatives.
• Isolated pea protein (IPP) is a common ingredient in HMMAs.
• Understanding IPP's role in HMMA texture is crucial for product development.

Purpose of the Study:

• To investigate the impact of varying isolated pea protein (IPP) levels on HMMA physicochemical and textural properties.
• To determine the influence of extrusion conditions (moisture, temperature, screw speed) on HMMA characteristics.
• To elucidate the role of protein gelation in the structural formation of IPP-based HMMAs.

Main Methods:

• Extrusion processing of HMMAs with varying IPP concentrations (0-50%).
• Analysis of physicochemical attributes (e.g., structure, water retention).
• Evaluation of textural properties using Texture Profile Analysis (TPA) and cutting strength.

Main Results:

• Increased IPP content negatively affected fiber structure, springiness, cohesiveness, chewiness, cutting strength, and integrity.
• Higher moisture content decreased fiber structure and textural properties.
• Elevated barrel temperature and screw speed enhanced TPA values, cutting strength, and integrity.
• Optimal IPP gelation and water retention were achieved under specific extrusion parameters.

Conclusions:

• IPP content significantly influences HMMA texture, with lower levels promoting desirable fibrous structures.
• Extrusion conditions play a critical role in tailoring HMMA physicochemical and textural attributes.
• Protein gelation is fundamental to structuring IPP-based meat analogs and achieving desired textural properties.
• The study identified optimal parameters: 30% IPP, 55% moisture, 160°C barrel temperature, and 250 rpm screw speed for HMMA production.