Three-dimensional characterization of fibrous microstructure in meat analogs using micro-computed X-ray...

Area of Science:

• Food Science and Technology
• Materials Science
• Biomaterials Engineering

Background:

• The textural properties of plant-based meat analogs are critically dependent on their fibrous microstructure.
• Quantitative 3D characterization of these microstructures is currently limited, hindering product development.

Purpose of the Study:

• To develop and apply a quantitative 3D characterization framework for the fibrous microstructure of high-moisture extruded soy protein concentrate meat analogs.
• To investigate the influence of extrusion temperature on fiber architecture and textural properties.

Main Methods:

• A granulometry-based approach was adapted for 3D micro-computed X-ray tomography (μCT) datasets.
• Analysis included characteristic fiber width, length, orientation distribution, anisotropy, and shape metrics.
• Five prototype samples (extrusion temperatures 90°C–170°C) and three commercial products were analyzed.

Main Results:

• Characteristic fiber width increased with extrusion temperature.
• Anisotropy initially increased with temperature then decreased, suggesting an optimal temperature for fiber alignment.
• Commercial products displayed coarser structures and lower anisotropy, likely due to complex ingredient compositions.

Conclusions:

• The proposed μCT-based granulometry approach provides a comprehensive quantitative framework for evaluating fibrous microstructures in plant-based meat analogs.
• Extrusion temperature is a key parameter influencing fiber architecture and anisotropy.
• This methodology can guide the optimization of plant-based meat analog texture and quality.