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Item Plant-based meat analogues and hybrid meats produced by high-moisture extrusion and high-temperature shear processing : 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 15 November 2027.(Massey University, 2024-11-12) Mao, BoningPlant-based meat analogues (PBMAs) are primarily made from plant proteins as the foundational ingredients, which undergo thermomechanical processing (TMP) techniques to mimic the fibrous texture and flavour of meat but face issues such as a lack of fibrous structure, low digestibility and deficiencies in essential amino acids. High-moisture extrusion (HME) is the primary processing technique for preparing fibrous meat analogues. This study developed a novel high-temperature shear processing (HTSP) method for producing uniformly consistent hybrid meat analogues and PBMAs. A systematic comparison was conducted between meat analogues prepared via HME and HTSP, focusing on the impact of these TMP on protein conformational changes at the molecular level. It was found that these two techniques distinctly affect the secondary and tertiary conformations of soy, pea, and rice proteins. This study also found that the hybrid meat analogues demonstrated improved protein digestibility and bioavailability compared to PBMAs.Item High temperature-shear processing of plant and dairy proteins for the development of structured meat analogues : 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, 2023) Beniwal, Akashdeep SinghStructural and techno-functional properties of some plant proteins can be transformed into fibrous structures while undergoing high-temperature shear processing (HTSP). However, plant-based substitutes are generally considered to be nutritionally and sensorially inferior to muscle food. Blending dairy protein with plant protein during the restructuring process could improve the functional and nutritional characteristics of the hybrid blend. This study aims to create nutritionally enhanced hybrid meat analogues (HMAs) from plant and dairy protein combinations using an innovative HTSP technique, and investigate the effect on structural, sensorial and nutritional properties of these combinations. The role of protein–protein interactions responsible for fiber formation in concentrated binary protein mixtures undergoing HTSP was also studied. Results indicated that the temperature range of 120°C–140°C, a processing time of 10 min–30 min and a shear rate of 25%–75% (i.e., 806-2314 RPM) create anisotropic structures in soy protein isolate (SPI) and wheat starch (WS) (at a 90:10 ratio) dispersions. Moisture content, shear rate and processing time significantly affected the textural responses (p < 0.05). Interestingly, in the absence of mixing (shear rate ~ 0), no network was formed in protein mixture, suggesting that combined thermal and shear forces were essential to introduce physicochemical changes in protein dispersions. Consequently, the HTSP of SPI, pea protein concentrate (PPC) and plant–dairy protein combinations (using sodium caseinate [NaCas], calcium caseinate [CaCas], whey protein concentrate [WPC] and milk protein concentrate [MPC]) result in various structural morphologies such as gels, layered gels, layered fibrous or fibrous structures. Further, incorporation of 10 % WS in hybrid protein mixtures undergoing the HTSP, enhanced the fiber formation. Restructured mixtures containing 20% MPC and 10% starches (i.e., wheat starch [WS]) combined with plant proteins (35% soy and 35% pea protein mixtures) generated anisotropic structures with textural attributes very similar to “chicken breast”. Therefore, this combination was considered the best formulation for further experimentation and product testing. The effects of material composition and processing conditions on mechanism of fiber formation in novel meat analogues during HTSP and its impact on texture, macrostructure, protein interactions and protein conformations were analysed. We find that the evolution of fibers depends upon the interrelations between shear work input and processing conditions during HTSP. Processing time, moisture content, shear rate and raw material formulation significantly affect HMA energy input, texture and colour (p < 0.05). Both non-covalent (hydrogen, hydrophobic) and covalent (disulphide) interactions during HTSP were responsible for sample structure. However, processing conditions had an insignificant influence on protein–protein interactions. A significant correlation between processing parameters, texture attributes, protein solubility and secondary protein structures of meat analogues was observed. Therefore, a subtle balance of processing conditions and material properties could achieve a fibrous structure with controllable textural and structural functionality in novel meat analogues. The impact of dairy protein (0%, 10%, 20%, 30% and 40% MPC) integrated with plant proteins on physicochemical, sensory and nutritional properties of HMAs were also investigated. The results showed that plant and dairy protein ratios significantly influence HMAs’ textural properties. Meat analogues with 20% MPC are closest in terms of both textural and microstructural properties to boiled chicken. Hybrid samples with 20% and 40% MPC yield acceptable sensorial scores, although overall palatability decreases with increasing MPC concentration. The tenderness and juiciness scores were higher for the hybrid samples than for the plant-only and commercial samples. Nutritional studies showed that essential amino acid (EAA) content in hybrid mixes was higher than in the plant-only meat analogue, indicating enhanced dietary properties.Item Development of a new meat analogue from soy protein-meat blends : a thesis presented in partial fulfilment 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, 2019) Mao, BoningMeat analogues are plant protein-based products with similar sensory attributes to meat products. These products are increasingly prevalent, because they not only have high protein and less fat content, but they also have a fibrous nature that contributes to meat-like sensory attributes. Currently, meat analogues are mainly produced by high moisture extrusion using vegetable proteins, such as soy proteins and wheat gluten, because of their ability to form meatlike texturised fibre under thermal and mechanical stress conditions. This study focused on the development of a novel meat analogue with a high shear mixer by using soy protein isolate (SPI)–beef trimmings (BT) blends. It was assumed that the nutritional value, texture and flavour of traditional plant-based meat analogues will be improved by the addition of BT. This high shear mixer is a lab-scale mixer equipped with a shear and high pressure-temperature system, and it has potential to be a novel device for the production of food with a meat-like fibrous structure. Compared with high moisture extrusion, this high shear mixer requires less energy for rotation and heating. In addition, there are several factors (e.g., such as particle size, meat type, mixing time and fat content) that affect the texture of products during extrusion cooking.--Shortened abstractItem Insect proteins : characterisation and development of meat analogues : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 1 March 2027.(Massey University, 2019) Gadodia, VarunInsect proteins are under constant exploration by researchers as a sustainable protein source to fulfil the rising needs of dietary proteins. Commercial insect powders are a rich source of protein having crude protein content up to 70 % on dry weight basis, which is equivalent to plant protein concentrates. In this study, commercially produced cricket powder was characterised for nutritional and functional attributes and further investigated for its ability to produce fibrous meat analogues when blended with plant proteins using a pilot-scale process. The specific objectives of current study were i) To determine nutritional value and functionality of commercial cricket powders; ii) To standardise a formulation using cricket powder and plant proteins blends for a pilot- scale process for producing meat analogues.--Shortened abstract
