Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion

Pinja Pöri; Heikki Aisala; Julia Liu; Martina Lille; Nesli Sözer

doi:10.1016/j.lwt.2022.114345

Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion

Pinja Pöri^*
, Heikki Aisala
, Julia Liu
, Martina Lille
, Nesli Sözer

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

38 Citations (Scopus)

373 Downloads (Pure)

Abstract

Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce meat consumption and its environmental impact, and provide well-balanced nutritious food. This study focused on exploring the potential of creating hybrid meat products by high-moisture extrusion from a mixture of minced beef (with 7 or 17% fat) and two different commercial pea protein ingredients. Hybrid extrudates were successfully produced from a 1:1 mixture of beef and either pea protein isolate (PI) or milled texturised pea protein concentrate (TPC). Differences in the appearance, texture and sensory properties of the hybrid extrudates depended both on ingredient properties and extrusion processing parameters (especially temperature). Extrudates with beef and PI were softer and layered, while extrudates with beef and TPC were harder and had smaller fibres. The fat content of the beef did not significantly affect the textural properties of the extrudates. The extrudates with beef and TPC had a meat-like odour and umami taste, while extrudates with beef and PI had a dominant pea-like taste and odour.

Original language	English
Article number	114345
Journal	LWT - Food Science and Technology
Volume	173
DOIs	https://doi.org/10.1016/j.lwt.2022.114345
Publication status	Published - 1 Jan 2023
MoE publication type	A1 Journal article-refereed

Funding

This study was part of Taste2Meat project (Grant number: 21133) which was funded by EIT Food . EIT Food is supported by the European Institute of Innovation and Technology (EIT), a body of European Union . The authors would like to thank Eurofins Scientific Finland Oy for the total fat and fatty acid analyses. Eero Mattila, Eero Päiväkumpu, Leila Kostamo, Tytti Salminen, and Riitta Pasanen are acknowledged for their assistance in the experimental work. This study was part of Taste2Meat project (Grant number: 21133) which was funded by EIT Food. EIT Food is supported by the European Institute of Innovation and Technology (EIT), a body of European Union. The authors would like to thank Eurofins Scientific Finland Oy for the total fat and fatty acid analyses. Eero Mattila, Eero Päiväkumpu, Leila Kostamo, Tytti Salminen, and Riitta Pasanen are acknowledged for their assistance in the experimental work.

Keywords

Extrusion
Fatty acids
Hybrid extrudates
Meat analogues
Plant proteins

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j.lwt.2022.114345Final published version, 1.74 MBLicence: CC BY

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title = "Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion",

abstract = "Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce meat consumption and its environmental impact, and provide well-balanced nutritious food. This study focused on exploring the potential of creating hybrid meat products by high-moisture extrusion from a mixture of minced beef (with 7 or 17\% fat) and two different commercial pea protein ingredients. Hybrid extrudates were successfully produced from a 1:1 mixture of beef and either pea protein isolate (PI) or milled texturised pea protein concentrate (TPC). Differences in the appearance, texture and sensory properties of the hybrid extrudates depended both on ingredient properties and extrusion processing parameters (especially temperature). Extrudates with beef and PI were softer and layered, while extrudates with beef and TPC were harder and had smaller fibres. The fat content of the beef did not significantly affect the textural properties of the extrudates. The extrudates with beef and TPC had a meat-like odour and umami taste, while extrudates with beef and PI had a dominant pea-like taste and odour.",

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AU - Sözer, Nesli

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N2 - Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce meat consumption and its environmental impact, and provide well-balanced nutritious food. This study focused on exploring the potential of creating hybrid meat products by high-moisture extrusion from a mixture of minced beef (with 7 or 17% fat) and two different commercial pea protein ingredients. Hybrid extrudates were successfully produced from a 1:1 mixture of beef and either pea protein isolate (PI) or milled texturised pea protein concentrate (TPC). Differences in the appearance, texture and sensory properties of the hybrid extrudates depended both on ingredient properties and extrusion processing parameters (especially temperature). Extrudates with beef and PI were softer and layered, while extrudates with beef and TPC were harder and had smaller fibres. The fat content of the beef did not significantly affect the textural properties of the extrudates. The extrudates with beef and TPC had a meat-like odour and umami taste, while extrudates with beef and PI had a dominant pea-like taste and odour.

AB - Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce meat consumption and its environmental impact, and provide well-balanced nutritious food. This study focused on exploring the potential of creating hybrid meat products by high-moisture extrusion from a mixture of minced beef (with 7 or 17% fat) and two different commercial pea protein ingredients. Hybrid extrudates were successfully produced from a 1:1 mixture of beef and either pea protein isolate (PI) or milled texturised pea protein concentrate (TPC). Differences in the appearance, texture and sensory properties of the hybrid extrudates depended both on ingredient properties and extrusion processing parameters (especially temperature). Extrudates with beef and PI were softer and layered, while extrudates with beef and TPC were harder and had smaller fibres. The fat content of the beef did not significantly affect the textural properties of the extrudates. The extrudates with beef and TPC had a meat-like odour and umami taste, while extrudates with beef and PI had a dominant pea-like taste and odour.

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Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion

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Keywords

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