Mechanisms Of Texture And Flavor Formation In Meat Analogues Based On Pea Protein Isolate

Abstract

As the global population continues to rise, we see a simultaneous increase in need for sustainable food sources. These can be found in plant proteins analogue. As consumers shift away from soy and gluten-containing protein sources, pea protein has emerged for a high-value, non-GMO, allergen-free, sustainable alternative. In an effort to convince habitual meat eaters to find substitutions in their diets, one attractive use for plant proteins is in high moisture meat analogues (HMMAs). There is much ongoing research into the textural properties of HMMAs, as well as into finding and optimizing novel plant protein sources that can produce a meaty texture. However, extracting protein from less-known sources produces quantities of protein too limited for use in even the smallest benchtop extruders. Developing a smaller-scale method is, therefore, of interest. This thesis delves into the intricate process of thermomechanical processing of plant proteins, with a particular focus on the development of high-moisture meat analogues (HMMAs).The study begins with an examination of micro compounding as an effective method for the thermomechanical processing of plant proteins. It highlights the challenges and solutions in loading hydrated protein concentrates into the micro compounder barrel, offering insights into the solubility and structural changes of pea protein isolate (PPI) post-processing. Ultimately, we offer a solution to the need for a small-scale extrusion device in the micro compounder. Transitioning to the realm of meat analogues, the research delves into their composition, underscoring the significance of organoleptic properties, and the current use of color and flavor additives. It underscores the paramount importance of color and flavor in determining consumer acceptance of these products. The research identifies the challenges in achieving meat-like color and flavor in HMMAs, especially given the natural color of most plant-based proteins. Through experimental setups and analyses, the study identifies volatile organic compounds (VOCs) that contribute to the aroma profile of cooked patties and explores the impact of grilling on the molecular structure of proteins. In conclusion, this thesis offers a holistic view of the thermomechanical processing of plant proteins, providing valuable insights for the future production of plant-based meat substitutes. The findings pave the way for enhancing the sensory attributes of HMMAs, making them more palatable and visually appealing to consumers.