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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues

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Abstract

Meat is a major source of high protein food for human beings, but livestock animals inevitably have negative consequences for environmental change. Plant proteins exhibit a promising potential to replace meat by developing plant-based meat analogues. The main challenge nowadays is how to endow the meat analogues with the similar attributes of real animal meats. The present work focuses on the structure design by improvement of the formulations and optimization of processing conditions using high moisture extrusion technology to create plant-based meat alternatives, and aims to clarify the relationship between the structure and formulation/processing. The major ingredients including proteins, polysaccharides, and their blends for the preparation of meat analogues are summarized since they are major structural components for the product identity and product differentiation, and have vital roles in fibrous structure formation of meat analogues. Extrusion variables, particularly the barrel temperature, the cooling die design and the moisture content of the feed are discussed as the quality of meat analogues could be tailored by extruder design and controlling.

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Abbreviations

DIAAS:

Digestible Indispensable Amino Acid Score

SPC:

Soy protein concentrate

SPI:

Soy protein isolate

WG:

Wheat gluten

PPI:

Pea protein isolate

GM:

Genetic modification

IMBP:

Mung bean protein

IPNP:

Peanut protein isolate

SRC:

Semi-refined carrageenan

ICGN:

Iota carrageenan

MMAP:

Modern meat analogue products

HMEP:

High moisture extrusion process

TMA:

Textured meat analogue

SME:

Specific mechanical energy

IVPD:

In vitro protein digestibility

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Acknowledgements

The research was sponsored by the grant from the National Natural Science Foundation of China (31901641, 31972023), and the grant from Shanghai Science and Technology Committee (No. 19YF1422400).

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

    Cuixia Sun, Jialing Fu, Yuyang Chang, Saiya Li & Yapeng Fang

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  1. Cuixia Sun
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  3. Yuyang Chang
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Contributions

CS: Data curation, Writing—original draft, Writing—review & editing. JF, YC, and SL: Investigation, Validation. YF: Supervision, Resources, Methodology, Project administration, Funding acquisition.

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Correspondence to Yapeng Fang.

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Sun, C., Fu, J., Chang, Y. et al. Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues. Food Biophysics 17, 137–149 (2022). https://doi.org/10.1007/s11483-021-09692-w

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