Concentration-dependent CO₂ injection modulating porous structure and physicochemical properties in plant...

This study presents the investigation of CO₂ injection as a strategy to modulate the structural and textural properties of meat analogues. The effects of different CO₂ injection concentrations (0.1, 0.2, 0.3, 0.4, and 0.5 wt%) were systematically examined. The results revealed that the injection of CO₂ enhanced the expansion ratio, porosity, and water absorption capacity of the extrudates, while reducing their hardness. Notably, extrudates produced with 0.4 wt% CO₂ exhibited a hardness similar to cooked beef, while those with 0.5 wt% resembled the hardness of cooked chicken. In addition, at concentrations below 0.2 wt%, the generated pores were small and evenly distributed. In contrast, concentrations above 0.2 wt% led to the formation of larger pores and a higher mass flow rate, which further influenced the molecular structure of the extrudates. These findings highlight the potential of CO₂ injection as a promising strategy for improving the quality of meat analogues.