Premium
Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content
Author(s) -
Chiang Jie Hong,
Hardacre Allan K.,
Parker Michael E.
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14319
Subject(s) - maillard reaction , hydrolysate , food science , chemistry , moisture , extrusion cooking , solubility , hydrolysis , biochemistry , organic chemistry , starch
Summary This study investigated the effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Samples were extruded at 170 °C (maximum barrel temperature), at 3.6 kg h −1 (liquid feed rate) and at 1.8, 2.2, 2.6 and 3.0 kg h −1 (dry feed rates) to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 52%MC showed the greatest degree of texturisation. However, meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results from protein solubility suggested that a large amount of aggregated proteins were associated with hydrogen bonds, while disulphide bonds were the main contributor in the formation of fibrous structure in meat alternatives. Results showed that the change in MC as process parameter played an important role in the formation of fibrous structure in extruded meat alternatives.