Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes

Murillo, J.L. Sandoval; Osen, Raffael; Hiermaier, Stefan; Ganzenmüller, Georg

doi:10.1016/j.jfoodeng.2018.08.009

Cited by 114 publications

(36 citation statements)

References 16 publications

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“…Since HMEC has been studied for a longer time than the shear cell, it is not surprising that effectively all hypotheses on structure formation stem from HMEC. Most mechanisms consider the cooling die (Figure 1h) as the "structuring zone" where the formation of the fibrous structure takes place (Akdogan 1999;Tolstoguzov 1993;Cheftel, Kitagawa, and Queguiner 1992;Sandoval Murillo et al 2019). However, the structuring zone may extend toward other regions of the extruder as well (Yao, Liu, and Hsieh 2004;Lin and Cheung 1997).…”

Section: Coolingmentioning

confidence: 99%

“…The group of Tolstoguzov showed that protein-polysaccharide mixtures generally tend to phase-separate (Grinberg and Tolstoguzov 1997;Tolstoguzov 1993), and that protein-protein blends do not mix at concentrations relevant to extrusion and shear cell processing (Polyakov, Grinberg, and Tolstoguzov 1997). Some do consider the hot melt as homogeneous, with separation occurring upon cooling down (Ledward and Tester 1994;Sandoval Murillo et al 2019). However, the presence of two separate phases in bio-polymer mixtures was confirmed experimentally for hydrated mixtures of soy protein and gluten.…”

Section: Phase Behavior Of Protein Mixturesmentioning

confidence: 99%

“…Applicability Schematic representation Laminar flow results in a velocity gradient, which induces fiber formation parallel to the deformation. Velocity gradients can be enhanced by temperature-induced viscosity gradients (Akdogan 1999, Cheftel, Kitagawa, andQueguiner 1992) HMEC Phase deformation and alignment, the dispersed phase in the melt is deformed in the flow direction (Tolstoguzov 1993) HMEC, SC Elongational flow in the breaker plate, the dispersed phase is deformed in the flow direction while passing through the breaker plate (Hine et al 1997) HMEC Spinodal decomposition, the homogeneous melt undergoes spinodal deformation into a water-rich and water-poor phase as a result of shear and a critical cooling temperature (Sandoval Murillo et al 2019) HMEC HMEC, high-moisture extrusion cooking, SC, shear cell.…”

Section: Mechanismmentioning

confidence: 99%

“…At such low Reynolds numbers, it is reasonable to assume laminar flow (Metzner and Reed 1955). The laminar flow profile in the cooling die is often considered to be responsible for structure formation Akdogan 1999;Osen et al 2014;Palanisamy et al 2019;Sandoval Murillo et al 2019). However, the type of laminar flow is most often not specified, although some have assumed shear flow at the entrance of the die and plug flow toward the end of the die (Sandoval Murillo et al 2019).…”

Section: Mechanismmentioning

confidence: 99%

“…The laminar flow profile in the cooling die is often considered to be responsible for structure formation Akdogan 1999;Osen et al 2014;Palanisamy et al 2019;Sandoval Murillo et al 2019). However, the type of laminar flow is most often not specified, although some have assumed shear flow at the entrance of the die and plug flow toward the end of the die (Sandoval Murillo et al 2019). Shear flow has been shown to induce alignment in dilute polymer solutions when flowing through a rectangular or circular die (Mitsoulis 2010).…”

Section: Mechanismmentioning

confidence: 99%

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Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

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Section: Coolingmentioning

confidence: 99%

Section: Phase Behavior Of Protein Mixturesmentioning

confidence: 99%

Section: Mechanismmentioning

confidence: 99%

Section: Mechanismmentioning

confidence: 99%

Section: Mechanismmentioning

confidence: 99%

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Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

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Material Perspective on the Structural Design of Artificial Meat

Zhao

Jin

et al. 2021

Advanced Sustainable Systems

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products are receiving increasing attention in the market and academia, but many challenges are still being tackled. [3a,5] Among them, the poor texture resemblance is a major limitation to the development of artificial meat. The existing plant-based meat alternatives products usually develop a mushy texture during chewing due to the lack of structure that animal meat holds. [4] Thus, many studies focus on controlling structures breakdown of the non-meat proteins when chewing. Furthermore, it is generally believed that muscle fibers consisting of bundles of thin filaments give meat products their characteristic texture. [4,6] The available production techniques and strategies for converting non-animal proteins into meat-like fibers have been extensively discussed by Goot and Xiong. [3a,6] However, the skeletal muscle comprises both muscle fibers and surrounding intramuscular connective tissues (Figure 1), which indicates that simply creating a fibrous structure is not enough to mimic animal meat. [7] The connective tissues, an extracellular matrix consisting mainly of collagen, form a thin sheet around the muscle fibers and hold them in hierarchical bundles within the muscles. [8] Anatomically, individual muscle is usually attached to the skeleton or bone by the epimysium that is the outermost layer of connective tissue. Within this connective tissue sheath, a group of muscle fiber bundles is surrounded by the perimysium. Each muscle fiber is consisted of myofibrils and is separated by the endomysium, which is directly attached to the muscle cell membrane. The epimysium, perimysium, and endomysium are hierarchically arranged in complex network architecture and support the morphology of muscles and their locomotion. [9] Also, the contraction and disaggregation of collagenous networks are responsible for the meat texture during meat processing. [7] Thus, defects in the texture of artificial meat may be ascribed to the lack of integrated skeletal muscle structures containing the connective tissue and fibers, resulting in an insufficient supporting capacity. Moreover, the integrated skeletal muscle structures significantly affect the meat quality, including sensory experience and nutritional benefits. [10] It is essential to manufacture artificial meat with desired structures to improve supporting capacity, especially for whole-muscle artificial meat products.Previous researches in materials science have already reported that porous or network structures like the architectural skeleton, tissue engineering scaffold, or metal-organic Artificial meat is a promising solution to the negative impacts of meat consumption on natural resources, public health, and animal welfare. Inspired by the use of framework, scaffold, and skeleton in material science, the concept of supporting structures is introduced into the artificial meat to complement the existing theory of structural design. The available structures in artificial meat are evaluated in prefabrication and post-build strategies to illustrate the relationship between...

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Textured wheat and pea proteins for meat alternative applications

Maniñgat¹,

Jeradechachai²,

Buttshaw³

2021

Cereal Chem

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Background and objectives:The market for plant-based meat alternatives experienced unprecedented growth in the past 3 years bolstered by consumer passion for health and wellness, environmental sustainability, animal welfare, and flexitarian lifestyle. The objective of this review is to summarize the appearance, composition, properties, and plant-based food applications of commercially available textured wheat and textured pea proteins including their blends. This review also covers the chronology of events leading to the development of plant-based meat alternatives, the rationale behind consumer adoption of a plant-based diet, and the different methods of texturizing plant proteins to assume the appearance and texture of real meat.

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Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes

Cited by 114 publications

References 16 publications

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

Material Perspective on the Structural Design of Artificial Meat

Textured wheat and pea proteins for meat alternative applications

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