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KMID : 1134820220510020162
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 2 p.162 ~ p.169
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Comparison of the Physicochemical Properties of Low and High-Moisture Extruded Meat Analog with Varying Moisture Content
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Choi Hyun-Woo
Ryu Gi-Hyung
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Abstract
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The purpose of this study was to compare the physicochemical properties of low-moisture meat analog (LMMA) and high-moisture meat analog (HMMA) at varying moisture content levels. The low-moisture extrusion conditions were moisture content of 25, 30, or 35%, barrel temperature of 150°C, and screw speed of 250 rpm. The high-moisture extrusion conditions were moisture content of 55, 60, 65, or 70%, barrel temperature of 160°C, and screw speed of 150 rpm. The integrity index, chewiness, and cutting strength decreased and water holding capacity, nitrogen solubility index (NSI), springiness, and cohesiveness of LMMA increased with increasing moisture content. The degree of texturization of LMMA increased at 25∼30% moisture content and decreased at 30∼35% moisture content. The integrity index, springiness, cohesiveness, chewiness, and the degree of texturization of HMMA decreased and the NSI and cutting strength increased with increasing moisture content. HMMA had a higher integrity index, springiness, cohesiveness, chewiness, cutting strength, degree of texturization, and a lower NSI than LMMA. In conclusion, meat analog produced by the high-moisture extrusion process had a better fibrous structure compared to LMMA.
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KEYWORD
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meat analog, low moisture extrusion, high moisture extrusion, extruded meat analog, physicochemical characteristics
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