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 April 2021.
Meat 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 abstract