Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture

Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (<i>w/w</i>) into printing material prior to 3D printing. Rheological pr...

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Bibliographic Details
Main Authors: Supanut Leelapunnawut, Luxsika Ngamwonglumlert, Sakamon Devahastin, Antonio Derossi, Rossella Caporizzi, Naphaporn Chiewchan
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
animal meat
cooking loss
κ-carrageenan
rheological properties
textural properties
transglutaminase
Online Access:https://www.mdpi.com/2304-8158/11/24/3947

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