Abstract
Abstract: High moisture textured protein is a kind of meat analog made by high moisture extrusion technology, which has a multi-layered and fibrous structure, and is regarded as a new product to utilize wheat protein. There were a lot of factors could effect on properties of high moisture textured protein, which included the process operation parameter, protein composition, types of plant proteins, and additives. In order to solve the problems of weak meat taste and poor meat textured structure of the high moisture extrusion textured composite protein, this paper took wheat gluten as the main raw material, and the effects of additives (soybean phospholipid, carrageenan, sodium chloride, sodium bicarbonate, and L-cysteine) on the textured properties of compound protein by using high-moisture double-screw extrusion technology was studied, and the differences of the texture characteristics between high moisture extrusion textured composite protein and the commercial cooked meat were also discussed. Results showed that different types and the addition quantity of additives had different effects on properties of high moisture extrusion textured composite protein, where adding soybean phospholipid or carrageenan both was not conducive to form the network fiber structure. Adding 0.5% sodium chloride, a*, b*, the texturing degree, and the sensory score all increased, which improved the fiber structure of the textured compound protein. Increasing its addition level, the color changed without any difference, and the texturizing degree, the hardness and the chewiness were all decreased. Adding 0.2%-0.4% sodium bicarbonate, L*, the texturing degree and the sensory score all increased, while the hardness and the chewiness all decreased. Increasing its addition level, L*, b*, the texturing degree, the hardness, the chewiness and the sensory score all decreased. Adding L-cysteine, L* and b* decreased, a*, the hardness and the chewiness increased. When adding 0.03%-0.09% L-cysteine, the texturizing degree, the hardness and the chewiness all increased, and the sensory score changed without any difference. Evaluated the correlation of each index, which showed that the sensory score had positive correlation with the texturing degree and the adhesiveness (P<0.05). L* had very significantly passive correlation with b*, △E, the hardness, the springiness, the calescence and the chewiness (P<0.01). a* had significant positive correlation with the hardness, the calescence and the chewiness (P<0.05). b* had significant positive correlation with △E, and both had significantly passive correlation with the hardness, the springiness, and the chewiness. The hardness had significant positive correlation with the calescence and the chewiness. So L*, the texturing degree and the chewiness could be used as the representative evaluation indices。The effects of additives on the textured properties of compound protein could be directly analyzed by the microstructure. The microstructure showed that adding soybean phospholipid or carrageenan did not appear better network fiber structure. 0.5% sodium chloride or 0.20%-0.40% sodium bicarbonate could formed more network of fibrous structure. Adding L- cysteine, the structure was closely arranged. The textured properties had great differences between the high moisture extrusion textured composite protein and the commercial cooked meat. Among the textured properties, the hardness, the springiness, the coalescence, and the chewiness all increased obviously. In a word, adding proper amount of sodium chloride, sodium bicarbonate and L-cysteine, with the textured properties of the commercial cooked meat, and taking sensory score, L* value, histology degree and chewing degree as evaluation indices to produce the high moisture extrusion textured composite protein, which would provide the basic theoretical basis to create imitation meat products with a strong sense of meat and meat texture.
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