Effects of CO₂ injection pressure on physicochemical and textural properties of isolated pea protein-based meat...

As the population grows and human lifestyles evolve, there is increasing interest and demand for meat analogs, making it crucial to enhance their quality. This study investigated the effects of carbon dioxide injection pressure on the physicochemical and textural properties of isolated pea protein-based meat analogs. High-moisture extrusion cooking was conducted under different injection pressures (0, 10, 20, and 25 bar), and the resulting physicochemical and textural characteristics were evaluated. The results indicate that carbon dioxide injection pressure significantly (P < 0.05) influences the water holding capacity, integrity index, and nitrogen solubility index. Higher pressures generate more bubbles in the extrudates, increasing water-holding capacity, while large pores are observed at 25 bar. Injection pressure also significantly affects texture profile parameters, particularly chewiness, whereas its influence on cutting strength is not significant (P > 0.05). Overall, the physicochemical and structural characteristics of meat analogs were optimal at 20 bar.