27 Nov '20
Researchers from Immanuel Kant Baltic Federal University (BFU) in Kaliningrad, in Northwest Russia, and their Chinese colleagues have developed a new method of obtaining vegetal meat analogs.
Meat substitutes have been increasingly in focus globally. Those vegetal protein products that have highly valuable amino acids while containing no cholesterol could be best textured by extrusion. In this method of raw material processing, protein molecules have their secondary bonds destroyed, thus improving digestibility.
High humidity extrusion technology has been widely used lately, a way of obtaining a fibrous meat-like formation from vegetable proteins. The properties of vegetal meat analogs can be varied with food additives, such as wheat gluten.
The team studied interdependence between external factors, such as humidity concentration and wheat gluten content, and the key properties of an extrusion-produced meat substitute. The team found that the retention of volatile aromatic substances, microstructure, humidity distribution and the protein’s secondary structuring, among other crucial characteristics, could be controlled.