Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues
Soybean meal is a high quality plant protein resource. Exploring the possibility of using soybean meal instead of soybean protein isolate as raw material for high water extrusion plant protein meat processing is of great significance for production enterprises to control production cost and improve...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020004 |
| _version_ | 1827763541276360704 |
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| author | Chengcheng YUE Zhe WANG Lifeng TONG Weichen XING Yumin DUAN Zhili WANG Zhigang XIAO Peng WANG |
| author_facet | Chengcheng YUE Zhe WANG Lifeng TONG Weichen XING Yumin DUAN Zhili WANG Zhigang XIAO Peng WANG |
| author_sort | Chengcheng YUE |
| collection | DOAJ |
| description | Soybean meal is a high quality plant protein resource. Exploring the possibility of using soybean meal instead of soybean protein isolate as raw material for high water extrusion plant protein meat processing is of great significance for production enterprises to control production cost and improve the economic value of soybean meal. In this study, the soybean meal was used as raw material to systemlly explore the effect of the water-added content (10.5, 11, 11.5, 12 kg/h) on the quality and structural characteristics of high-mositure extruded vegetable protein meat through determining the hardness, elasticity, chewiness, color and luster, water-holding capacity, oil-holding capacity, and chemical-crosslinking force and using Fourier infrared spectrum and scanning electron microscope. The results showed that the hardness, elasticity, and chewability of the vegetable protein meat were significantly decreased with the increasing water-added content during extrusion (P<0.05), while the brightness value, water-holding capacity, and oil-holding capacity showed a trend of increasing first and then decreasing. When the water-added content was 11.5 kg/h, the vegetable protein meat had better quality characteristics and appearance color, and the denser fibrous filaments were formed inside, and their layered structure became clear and neat, showing the fine directional structure. The results of Fourier infrared spectroscopy and chemical-crosslinking confirmed that the water-added content had a significant effect on the structure of vegetable protein meat, and the structure was maintained by the interaction of covalent bond and non-covalent bond. |
| first_indexed | 2024-03-11T10:53:46Z |
| format | Article |
| id | doaj.art-134cf34596dd4ce39aaffe6d0cc0e455 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T10:53:46Z |
| publishDate | 2023-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-134cf34596dd4ce39aaffe6d0cc0e4552023-11-13T11:13:53ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-11-014422526010.13386/j.issn1002-0306.20230200042023020004-22Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat AnaloguesChengcheng YUE0Zhe WANG1Lifeng TONG2Weichen XING3Yumin DUAN4Zhili WANG5Zhigang XIAO6Peng WANG7Shenyang Normal University, Shenyang 110034, ChinaOriental Group Harbin Fuyao Food Co., Ltd., Harbin 150001, ChinaShenyang Normal University, Shenyang 110034, ChinaOriental Group Harbin Fuyao Food Co., Ltd., Harbin 150001, ChinaShenyang Normal University, Shenyang 110034, ChinaOriental Group Harbin Fuyao Food Co., Ltd., Harbin 150001, ChinaShenyang Normal University, Shenyang 110034, ChinaShenyang Normal University, Shenyang 110034, ChinaSoybean meal is a high quality plant protein resource. Exploring the possibility of using soybean meal instead of soybean protein isolate as raw material for high water extrusion plant protein meat processing is of great significance for production enterprises to control production cost and improve the economic value of soybean meal. In this study, the soybean meal was used as raw material to systemlly explore the effect of the water-added content (10.5, 11, 11.5, 12 kg/h) on the quality and structural characteristics of high-mositure extruded vegetable protein meat through determining the hardness, elasticity, chewiness, color and luster, water-holding capacity, oil-holding capacity, and chemical-crosslinking force and using Fourier infrared spectrum and scanning electron microscope. The results showed that the hardness, elasticity, and chewability of the vegetable protein meat were significantly decreased with the increasing water-added content during extrusion (P<0.05), while the brightness value, water-holding capacity, and oil-holding capacity showed a trend of increasing first and then decreasing. When the water-added content was 11.5 kg/h, the vegetable protein meat had better quality characteristics and appearance color, and the denser fibrous filaments were formed inside, and their layered structure became clear and neat, showing the fine directional structure. The results of Fourier infrared spectroscopy and chemical-crosslinking confirmed that the water-added content had a significant effect on the structure of vegetable protein meat, and the structure was maintained by the interaction of covalent bond and non-covalent bond.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020004soybean mealhigh-moisture extrusionwater-added contentvegetable protein meattexture properties |
| spellingShingle | Chengcheng YUE Zhe WANG Lifeng TONG Weichen XING Yumin DUAN Zhili WANG Zhigang XIAO Peng WANG Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues Shipin gongye ke-ji soybean meal high-moisture extrusion water-added content vegetable protein meat texture properties |
| title | Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues |
| title_full | Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues |
| title_fullStr | Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues |
| title_full_unstemmed | Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues |
| title_short | Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues |
| title_sort | effect of water added content on the quality and structural characteristics of high moisture extruded soybeanmeal based meat analogues |
| topic | soybean meal high-moisture extrusion water-added content vegetable protein meat texture properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020004 |
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