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A New Method for Characterizing Fiber Formation in Meat Analogs during High‐moisture Extrusion
Author(s) -
Yao G.,
Liu K.S.,
Hsieh F.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13634.x
Subject(s) - extrusion , moisture , plastics extrusion , fiber , extrusion cooking , food science , materials science , starch , chemistry , composite material
A noninvasive method based on fluorescence polarization spectroscopy was developed to measure the fiber formation of extruded meat analogs. Soy protein, wheat gluten, and unmodified wheat starch were mixed and extruded at high moisture conditions to form meat analogs with 60% to 72% moisture (w.b.). This newly developed method and a texture analyzer were used to analyze the fiber formation of extruded products as well as samples collected from different zones in the extruder and cooling die upon a dead‐stop operation. The results indicated that the texture profile analysis could not adequately describe the fiber formation while the new method showed good agreements with results obtained from visual inspection and digital imaging of the dissected samples.