Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate

Park, Ji Hoon; Kang, Dong Yoon; Ryu, Gi-Hyung

doi:10.3746/jkfn.2016.45.8.1170

Cited by 10 publications

(2 citation statements)

References 12 publications

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“…Current research on TVP has focused on extrusion conditions (Gu and Ryu, 2019;Park et al, 2016), moisture content control for meat analog characteristics (Choi and Ryu, 2022;Kim et al, 2012), quality enhancement through mushroom addition (Cho and Ryu, 2020), and the protein structure in plant tissues based on gluten content (Park et al, 2017). However, studies exploring the improvement of soy protein structure through the addition of other raw materials and additives, such as aronia (Park et al, 2023), yeast (Jeon et al, 2022), and radish leaf extract (Sung et al, 2016), remain limited.…”

Section: Introductionmentioning

confidence: 99%

Effects of storage temperature on quality characteristics of texturized vegetable protein

Lee,

Jung,

Seo

et al. 2024

Food Sci. Preserv.

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This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80°C, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190°C with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at −20°C, 0°C, and 4°C for 9 days. Texture analysis revealed that the curing rate followed 4°C > 0°C > −20°C sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of −20°C > 0°C > 4°C. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being −20°C > 4°C > 0°C, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4°C. The study suggests that refrigerated storage at 4°C is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

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Section: Introductionmentioning

confidence: 99%

Effects of storage temperature on quality characteristics of texturized vegetable protein

Lee,

Jung,

Seo

et al. 2024

Food Sci. Preserv.

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“…Research on developing meat substitutes has drawn the attention of scientists. Studies are being conducted to replace meat with soy protein [10][11][12][13]. However, risks and limitations associated with the production of meat analogs also exist [14].…”

Section: Introductionmentioning

confidence: 99%

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Cho,

Bae,

Lee

et al. 2023

Foods

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The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at −18 or −60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under −18 and −60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.

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Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion

Lyu

Lee

Chae

et al. 2022

Food Sci Biotechnol

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Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate

Cited by 10 publications

References 12 publications

Effects of storage temperature on quality characteristics of texturized vegetable protein

Effects of storage temperature on quality characteristics of texturized vegetable protein

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion

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