Limsangouan Nipat, Rodkwan Natita, Pengpinit Worapol, Tumpanuvatr Titaporn, Pengpinit Pathika, Paopun Yupadee, Kantrong Hataichanok
Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand.
Scientific Equipment and Research Division, Kasetsart University Research and Development Institute, Kasetsart University, Chatuchak, Bangkok, 10900 Thailand.
J Food Sci Technol. 2024 May;61(5):918-927. doi: 10.1007/s13197-023-05886-x. Epub 2023 Nov 10.
The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high moisture meat analog (S-HMMA) produced by the extrusion process. High pressure treatment was applied at 200, 400 and 600 MPa for 5, 10 and 15 min. Physical properties of S-HMMA including appearance, moisture content, color and texture were analyzed during storage at 4 °C for 8 weeks. Higher pressure and longer storage time significantly reduced moisture content by creating more air cells and increasing cavitation. L* value of S-HMMA products increased at higher levels of pressurization while increasing storage time tended to decrease lightness. The unpressurized control S-HMMA product showed increasing hardness and toughness, while S-HMMA products subjected to various pressures exhibited higher hardness and toughness over time compared to the control sample at 200-400 MPa. Products treated with high pressure (600 MPa) showed the highest reductions in microbial growth but the aroma of the beans became more pronounced.
研究了高压处理对挤压法生产的大豆蛋白基高水分肉模拟物（S-HMMA）物理性质及可能的保质期延长效果的影响。在200、400和600兆帕压力下分别处理5、10和15分钟。在4℃下储存8周期间，分析了S-HMMA的外观、水分含量、颜色和质地等物理性质。较高的压力和较长的储存时间通过产生更多的气室和增加空化作用显著降低了水分含量。S-HMMA产品的L*值在较高压力水平下增加，而储存时间延长则往往会降低亮度。未加压的对照S-HMMA产品硬度和韧性增加，而在200-400兆帕压力下处理的S-HMMA产品随着时间推移与对照样品相比表现出更高的硬度和韧性。高压（600兆帕）处理的产品微生物生长减少最多，但豆类的香气变得更加明显。
