Zeng Xinyue, Cui Bing, Wu Di, Li Jing, Liang Hongshan, Zhou Bin, Li Bin
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
Foods. 2024 Apr 11;13(8):1159. doi: 10.3390/foods13081159.
Rationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing oil droplets will further achieve their fine design from the insight of microstructure. Herein, in this current work, oil was introduced to the soybean protein isolate/polysaccharide-based meat analog fibers by regulating the oil droplets' size and content, which, importantly, controlled the spinning solution characterization as well as structure-related properties of the meat analog fiber. Results showed that the oil dispersed in the matrix as small droplets with regular shapes, which grew in size as the oil content increased. Considering the effect of oil droplets' size and content on the spinnability of the spinning solution, the mechanical stirring treatment was chosen as the suitable treatment method. Importantly, increasing the oil content has the potential to enhance the juiciness of meat analog fibers through improvements in water-holding capacity and alterations in water mobility. Overall, the successful preparation of oil-loaded plant-based fiber not only mimicked animal muscle fiber more realistically but also provided a general platform for adding fat-soluble nutrients and flavor substances.
合理设计人造肉的纤维结构是提高肉类替代品感官品质的一项挑战。在我们之前的研究中，通过湿纺技术获得了高质量的肉类替代品纤维，而从微观结构的角度来看，引入油滴将进一步实现其精细设计。在此，在当前这项工作中，通过调节油滴的大小和含量，将油引入到基于大豆分离蛋白/多糖的肉类替代品纤维中，这一点很重要，它控制了纺丝溶液的特性以及肉类替代品纤维的结构相关性能。结果表明，油以规则形状的小液滴形式分散在基质中，随着油含量的增加，其尺寸会增大。考虑到油滴大小和含量对纺丝溶液可纺性的影响，选择机械搅拌处理作为合适的处理方法。重要的是，增加油含量有可能通过提高持水能力和改变水的流动性来增强肉类替代品纤维的多汁性。总体而言，成功制备含油植物基纤维不仅更逼真地模拟了动物肌肉纤维，还为添加脂溶性营养物质和风味物质提供了一个通用平台。
