Browsing by Author "Oladeji, Olawunmi"

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Effect of muscle protein and fat addition on the physico-chemical, textural and sensory characteristics of meat analogues : a thesis presented in partial fulfilmenirhtit of the requirements for the degree of Master of Food Technology at Massey University, Riddet Institute, Palmerston North, New Zealand. EMBARGOED until 1 March 2027.
(Massey University, 2021) Oladeji, Olawunmi
An increase in consumer demand for alternative protein foods such as meat analogues has been seen in recent years. The sensory characteristics such as flavour and texture of commercially available plant-based meat analogues lack the proper mouthfeel, flavour and nutritional value like real meat. These limitations may be partly due to the techniques as well as the type of raw materials used for the development of these meat analogues. The main objective of this research was to develop hybrid meat analogues with optimum physiochemical, textural and sensory properties using a High Temperature Shear Processing (HTSP) technique with plant proteins (control), plant-muscle proteins (meat), and plant protein-animal fat combinations as raw materials. A combination of plant protein-animal fat (5 %) significantly (p < 0.05) improved the textural properties of meat analogue by reducing the hardness and cutting force of the product due to enhanced hydrogen bonds, hydrophobic interactions and disulphide bonds. Furthermore, a combination of plant protein-50 CL beef trimmings (5 and 10 %) was processed by HTSP which resulted in significantly (p < 0.05) lower hardness, cutting force and cooking loss of the product.--Shortened abstract