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dc.contributor.authorMao, Boning
dc.descriptionEmbargoed until 1 April 2021en
dc.description.abstractMeat 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 abstracten_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectMeat substitutesen_US
dc.subjectSoy proteinsen_US
dc.subjectProteins in human nutritionen_US
dc.titleDevelopment 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.en_US
dc.typeThesisen_US Technologyen_US of Food Technology (MFoodTech)en_US
dc.subject.anzsrc300607 Food technologyen

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