Effect of Trehalose on Quality Characteristics of Meat Analogs by High Humidity Extrusion
In order to improve the fibrousness and other quality characteristics of soy protein meat analogs,and explore the effect of the addition ratio of trehalose(TR)on the quality of soy protein meat analogs during high humidity extrusion,soy protein meat analogs are prepared by humidity extrusion technology,and the effects of different addition ratios of TR on the color,texture characteristics,rheological characteristics and microstructure of soy protein meat analogs are analyzed.In addition,the effects of the addition of TR on the secondary structure of proteins in the meat analogs.The results show that the hardness of the meat analog added with 6％TR is(11.82±0.53)kgf,the chewiness is(10.02±0.39)kgf,and the meat analog has the highest fibrousness of 1.99±0.05,which increases by 22％compared to the sample without adding TR.Through appearance observation,it is found that all samples added with TR have a smoother appearance compared to the samples added with 0％TR.It is also found that the brightness value of the sample added with 6％TR is 56.68±0.19,which is the closest to the brightness value of cooked chicken breast(56.34±0.40).Scanning electron microscopy results show that meat analog added with 6％TR has a more pronounced anisotropic structure compared to the sample added with 0％TR.In conclusion,the optimal addition ratio of TR in meat analogs is 6％,and TR is an ideal additive for preparing high-quality soy protein meat analogs.
NETL
NSTL
万方数据
维普
