Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking

Thiébaud, Maryse; Dumay, Eliane; Cheftel, J. C.

doi:10.1006/fstl.1996.0080

Cited by 53 publications

(49 citation statements)

References 4 publications

(8 reference statements)

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“…In this work, it was noteworthy that 'barrel temperature × feed moisture' interaction displayed a highly significant effect on WHC (P = 0.0053), which were also found by other researchers (Lin et al, 2002;Thiébaud et al, 1996). It may be due to the less frequent protein-protein interactions and the better fiber alignment when feed moisture was at a high level (Thiébaud et al, 1996).…”

Section: Water-holding Capacity (Whc)supporting

confidence: 75%

“…The test was conducted using the razor blade shearing methods (Aussanasuwannakul et al, 2010;Lee et al, 2008;Meullenet et al, 2004). to assess the fibre formation of meat products (Thiébaud et al, 1996). Twenty independent measurements were conducted for each sample.…”

Section: Physical Propertiesmentioning

confidence: 99%

“…It may be due to the less frequent protein-protein interactions and the better fiber alignment when feed moisture was at a high level (Thiébaud et al, 1996).…”

Section: Water-holding Capacity (Whc)mentioning

confidence: 99%

See 2 more Smart Citations

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

He¹,

Bei-hong²,

Huang³

et al. 2014

FSTR

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In this study, hairtail surimi (HS) and soy protein isolate (SPI) blends were extruded using a co-rotating twinscrew extruder. The effects of feed moisture, screw speed, and barrel temperature on the texture and water-holding capacity of the extrudates were investigated using response surface methodology. HS and SPI were mixed at a ratio of 1:4; the screw speed was tested at three levels between 80 and 120 rpm; the barrel temperature was set between 140℃ and 160℃, and the feed moisture was set between 30% and 50%. The digestibility and microstructure of the extrudate produced by optimum condutions were also studied. The results demonstrated that the physical properties were significantly (p < 0.05) affected by the three process variables. Water-holding capacity and extrudate texture were found to mainly depend on barrel temperature and feed moisture, respectively. In vitro protein digestibility of the blends was improved by the extruding process.

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Section: Water-holding Capacity (Whc)supporting

confidence: 75%

Section: Physical Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

He¹,

Bei-hong²,

Huang³

et al. 2014

FSTR

View full text Add to dashboard Cite

show abstract

“…In high moisture extrusion, the properties of the protein extrudates are strongly influenced by extruder conditions (Thiebaud et al, 1996;Noguchi, 1998). Hayashi et al (1991) reported that extruder barrel temperature was the most important parameter for the texturization of dehulled soybean.…”

Section: Moisture and Temperaturementioning

confidence: 99%

“…At relatively lower moisture contents, higher barrel temperatures (140 to 180°C) result in better textures. At higher moisture levels, temperature needs to be decreased as moisture flash-off may cause considerable water loss if a cooling die is not used (Thiebaud et al, 1996).…”

Section: Moisture and Temperaturementioning

confidence: 99%

Thermoplastic Extrusion in Food Processing

Steel¹,

Leoro²,

Schmiele³

et al. 2012

Thermoplastic Elastomers

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Effects of pea protein content and extrusion types on physicochemical properties and texture characteristic of meat analogs

Zhang

Ryu

2023

JSFA Reports

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Background With the change in consumers' lifestyles, the global demand for meat analogs is growing rapidly. However, soy has many drawbacks as a raw material to produce meat analogs, such as its allergy potential (glycinin and β‐conglycinin) and some unpredictable alterations in genetic DNA, proteins, and biochemical processing due to genetic modification. This paper aims to study the physicochemical and textural properties of meat analogs obtained under different pea protein contents and extrusion types to explore the potential of applying pea protein to meat analogs. Results High‐moisture meat analog (HMMA) is superior to low‐moisture meat analog (LMMA) based on the physical properties (integrity index and nitrogen solubility index) and texture properties (texture profile analysis and cutting strength). The higher the amount of pea protein added, the higher the degree of sample texturization. At low‐moisture extrusion cooking (LMEC), higher isolated pea protein content is accompanied by lower water holding capacity and higher texturization. Hydrophobic interactions play a slightly greater role than disulfide bonds in stabilizing the protein structure of the extrudates. The type of extrusion significantly affected the free sulfhydryl and disulfide bond content of the extrudate, while the source of raw material has an important relationship with protein solubility and free sulfhydryl content. Dodecyl sulfated gel electrophoresis (SDS‐PAGE) showed that most of the protein subunits remained after extrusion. Conclusions Extrusion types and isolated pea protein contents showed significant effects on the properties of meat analogs, and isolated pea protein has great potential for application in the production of meat analogs.

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Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking

Cited by 53 publications

References 4 publications

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

Thermoplastic Extrusion in Food Processing

Effects of pea protein content and extrusion types on physicochemical properties and texture characteristic of meat analogs

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