Manufacture of non-extruded fibrous analogue for use in alternative meat applications

Abstract: There is a rapid global growth of the meat analogue industry driven by a need in both the retail and food service sectors. The increase in consumers demand for healthy diets, the concern about rising meat prices, the increase in veganism, vegetarianism and the growing consumer interest in avoidance or reduced consumption of red meat have resulted in a continuous increase in demand for meat analogues that use alternative sources such as plant protein. Plant proteins can be used to create nutritional and structurally equivalent meat-like products without the use of traditional extrusion technology. However, developing meat alternative products that offer texture and taste comparable to traditional meats has shown to be very challenging.

In this study, meat analogues were prepared from a combination of pea protein isolate, hydrocolloids and plant fibers. The resulting analogues mimicked meat-like fibrous texture as is found in animal meat such as chicken and pork. The meat analogues where then used in the preparation of vegan scrambled egg and chicken-like vegan nugget applications. Textural and sensorial properties of the meat analogues were measured using TPA analysis and 2D/3D microcomputed tomography (microCT). All results were compared to those of animal-based products.

The study has shown that this alternative processing technique can be easily used to manufacture meat analogues without the need of extrusion while delivering on texture and taste like animal derived products. 2D and 3D imaging of the samples further displayed fibrosity and good anisotropy like that of animal-based products. It is possible to achieve texture and taste comparable to animal proteins by a process that combines synergistic ingredients such as plant proteins, hydrocolloids and plant fibers. These meat analogues are made with simple mixing equipment therefore needing no additional capability build and will greatly benefit customers who have no extrusion capabilities. The meat analogue products would contribute a significant cost savings due to the current high cost of meat products while sending a strong sustainability message.