Jeon Yung-Hee, Gu Bon-Jae, Ryu Gi-Hyung
Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Republic of Korea.
Foods. 2023 Feb 27;12(5):1011. doi: 10.3390/foods12051011.
The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.
肉类消费的增加可能会对环境产生不利影响。因此，人们对肉类替代品的兴趣与日俱增。大豆分离蛋白是生产低水分和高水分肉类替代品（LMMA和HMMA）最常用的主要原料，全脂大豆（FFS）是另一种用于LMMA和HMMA的有前景的成分。因此，在本研究中，制备了含FFS的LMMA和HMMA，然后对其理化性质进行了研究。LMMA的持水能力、弹性和内聚性随FFS含量的增加而降低，而当FFS含量增加时，LMMA的完整性指数、咀嚼性、切割强度、质构化程度、DPPH自由基清除活性和总酚含量增加。虽然HMMA的物理性质随FFS含量的增加而降低，但其DPPH自由基清除活性和总酚含量增加。总之，当全脂大豆含量从0%增加到30%时，对LMMA的纤维结构有积极影响。另一方面，HMMA工艺需要进一步研究以改善含FFS的纤维结构。
