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Item 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, OlawunmiAn 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 abstractItem Influence of filler particles on the microstructure and properties of model mozzarella cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until further notice.(Massey University, 2017) Thionnet, OrianneFood products require regular redevelopment to remain always more attractive to consumers and more competitive in price, and Mozzarella cheese is no exception. This usually involves changes in processing conditions and formulation that can dramatically affect the properties of the product. Hydrocolloids are often used in cheese to compensate for these undesirable effects. However, the way hydrocolloids affect the cheese structure and properties is not fully understood. Ms Thionnet proposed a systematic approach to advance the understanding of how filler particles can affect the structure and properties of Mozzarella cheese. In this study, an innovative way to produce Mozzarella cheese at laboratory scale was introduced. Model particles were then chosen to understand the effect of various parameters on the cheese, using analytical techniques such as microscopy, rheology and light scattering particle sizing. Ms Thionnet’s research has provided valuable insights for food design, with commercial significance for the dairy industry.
