The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food
The study investigated the influence of the extrusion process variables on attributes of extrudates produced from three different mixes containing defatted soya alone or combined with meat myofibrillar or connective tissue protein. The mixes were extruded in a twin-screw co-rotating extruder using d...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000282 |
| _version_ | 1811336479288328192 |
|---|---|
| author | James Lyng Yaming Cai Tesfaye F. Bedane |
| author_facet | James Lyng Yaming Cai Tesfaye F. Bedane |
| author_sort | James Lyng |
| collection | DOAJ |
| description | The study investigated the influence of the extrusion process variables on attributes of extrudates produced from three different mixes containing defatted soya alone or combined with meat myofibrillar or connective tissue protein. The mixes were extruded in a twin-screw co-rotating extruder using different screw configurations and independent process variables (die size, feed rate and screw speed). The characteristics of extruded products before and after retorting process were also examined. Extrudates produced from mixes containing 25% myofibrillar protein resulted in higher bulk density over the extrudates produced using defatted soya alone that resulted in low density and water absorption capacity. The screw configuration with the greatest number of reverse element sections resulted in the most expanded extrudates especially at the highest screw speed and the lowest feed rate. Overall, this study indicated that an appropriate selection of screw configuration and recipe mixes are essential to maximize the quality of the extruded products. |
| first_indexed | 2024-04-13T17:40:07Z |
| format | Article |
| id | doaj.art-e521492a2a85426484c34c80ce6076f0 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-13T17:40:07Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-e521492a2a85426484c34c80ce6076f02022-12-22T02:37:13ZengElsevierApplied Food Research2772-50222022-06-0121100068The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet FoodJames Lyng0Yaming Cai1Tesfaye F. Bedane2Corresponding author: UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.; UCD School of Agriculture and Food Science, University College Dublin, Dublin, IrelandUCD School of Agriculture and Food Science, University College Dublin, Dublin, IrelandUCD School of Agriculture and Food Science, University College Dublin, Dublin, IrelandThe study investigated the influence of the extrusion process variables on attributes of extrudates produced from three different mixes containing defatted soya alone or combined with meat myofibrillar or connective tissue protein. The mixes were extruded in a twin-screw co-rotating extruder using different screw configurations and independent process variables (die size, feed rate and screw speed). The characteristics of extruded products before and after retorting process were also examined. Extrudates produced from mixes containing 25% myofibrillar protein resulted in higher bulk density over the extrudates produced using defatted soya alone that resulted in low density and water absorption capacity. The screw configuration with the greatest number of reverse element sections resulted in the most expanded extrudates especially at the highest screw speed and the lowest feed rate. Overall, this study indicated that an appropriate selection of screw configuration and recipe mixes are essential to maximize the quality of the extruded products.http://www.sciencedirect.com/science/article/pii/S2772502222000282ExtrusionMyofibrillarRetortingDefatted soyaTwin-screw |
| spellingShingle | James Lyng Yaming Cai Tesfaye F. Bedane The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food Applied Food Research Extrusion Myofibrillar Retorting Defatted soya Twin-screw |
| title | The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food |
| title_full | The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food |
| title_fullStr | The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food |
| title_full_unstemmed | The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food |
| title_short | The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food |
| title_sort | potential to valorize myofibrillar or collagen proteins through their incorporation in an extruded meat soya product for use in canned pet food |
| topic | Extrusion Myofibrillar Retorting Defatted soya Twin-screw |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222000282 |
| work_keys_str_mv | AT jameslyng thepotentialtovalorizemyofibrillarorcollagenproteinsthroughtheirincorporationinanextrudedmeatsoyaproductforuseincannedpetfood AT yamingcai thepotentialtovalorizemyofibrillarorcollagenproteinsthroughtheirincorporationinanextrudedmeatsoyaproductforuseincannedpetfood AT tesfayefbedane thepotentialtovalorizemyofibrillarorcollagenproteinsthroughtheirincorporationinanextrudedmeatsoyaproductforuseincannedpetfood AT jameslyng potentialtovalorizemyofibrillarorcollagenproteinsthroughtheirincorporationinanextrudedmeatsoyaproductforuseincannedpetfood AT yamingcai potentialtovalorizemyofibrillarorcollagenproteinsthroughtheirincorporationinanextrudedmeatsoyaproductforuseincannedpetfood AT tesfayefbedane potentialtovalorizemyofibrillarorcollagenproteinsthroughtheirincorporationinanextrudedmeatsoyaproductforuseincannedpetfood |