Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products

• Published in: Current research in food science Vol. 7; p. 100571
• Main Authors: Taghian Dinani, Somayeh, Zhang, Yunyu, Vardhanabhuti, Bongkosh, Jan van der Goot, Atze
• Format: Journal Article
• Language: English
• Published: Elsevier 01.01.2023
• Subjects: Hydrocolloids; Meat analogues; Salts; Textural properties
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2023.100571

Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing a fibrous structure. To provide meat-like textures, different hydrocolloids with appropriate salt concentrations could be used. Therefore, this study investigated the influence of different hydrocolloids, including high acyl gellan gum, low acyl gellan gum, high methoxyl pectin, low methoxyl pectin, and xanthan at 2%, as well as two types of salts (CaCl 2 and NaCl) at three concentrations (0%, 0.5%, and 1%) on the macrostructure, microstructure, and mechanical properties of plant-based meat alternatives containing only soy protein isolate and without wheat gluten. The addition of hydrocolloids and salts increased the cross-link bonds and structural compactness at the microscopic level and enhanced the fibrous structure at the microscopic level at different extent. These findings provide insight into how the addition of salts and hydrocolloids can effect plant-based meat alternatives without wheat gluten, which have practical implications for the food industry and are important for their success in the market. Image 1 • Influence of different hydrocolloids and salts were investigated in meat analogues. • Hydrocolloids and salts increased cross-links and compactness at microscopic level. • Hydrocolloids and salts also enhanced the fibrous structure at microscopic level. • Appropriate salt and hydrocolloid concentration was crucial to textural properties. • Those could enhance textural properties of products without wheat gluten.