Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam, Republic of Korea.
J Sci Food Agric. 2019 Apr;99(6):2708-2715. doi: 10.1002/jsfa.9438. Epub 2019 Jan 24.
The continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein-based ingredient can impart fibrous structure like muscle meat. However, there is limited information on a comparison of product properties of TVP and meats. In this study, the comparison of physicochemical properties, texture, and structure of TVP and different types of meats (beef, pork, and chicken) were investigated.
The nitrogen solubility and integrity index, chewiness and cutting strength of TVP were similar to that of the chicken sample compared to other meats. However, water absorption capacity of TVP (2173.84 g kg ) was significantly higher than all meat samples (1095.37 to 1653.52 g kg ). The color and amino acids of TVP were different from meat samples due to the difference in protein types. TVP showed a fibrous structure with non-uniform air cells.
The study demonstrated that some textural and chemical characteristics of texturized vegetable protein under intermediate moisture extrusion exhibited the most similarity to chicken meat. © 2018 Society of Chemical Industry.
由于健康、生态、伦理和社会等方面的原因，全球消费者的饮食行为持续向减少肉类消费转变。植物蛋白为基础的原料加工而成的组织化植物蛋白（TVP）可以赋予类似于肌肉的纤维结构。然而，关于 TVP 和肉类产品特性比较的信息有限。本研究比较了 TVP 和不同类型肉类（牛肉、猪肉和鸡肉）的理化特性、质地和结构。
与其他肉类相比，TVP 的氮溶解度和完整性指数、咀嚼性和切割强度与鸡肉样本相似。然而，TVP 的吸水率（2173.84 g/kg）明显高于所有肉类样本（1095.37 至 1653.52 g/kg）。由于蛋白质类型的不同，TVP 的颜色和氨基酸与肉类样本不同。TVP 表现出纤维状结构，具有不均匀的气穴。
本研究表明，中水分挤压条件下组织化植物蛋白的一些质地和化学特性与鸡肉最为相似。 © 2018 英国化学学会。
