Preparation And Flavour Analysis Of Compound Plant-based Meat Based On High Moisture Extrusion

Currently,the research and production of plant-based meat is still in the early stages,and high moisture extrusion is one of the most promising methods for plant-based meat production.Based on this,this study focuses on soybean protein isolate(SPI),wheat gluten(WG),and yeast extract(YE)as the main ingredients for plant-based meat.By adjusting the equipment parameters of a twin-screw extruder,plant protein meat with a certain fibrous structure and functional characteristics is prepared.The study examines various physicochemical quality indicators such as texture,organization degree,color,p H,and microstructure,and further explores the changes in flavor.This research provides theoretical guidance and technical support for the production of compound plant-based meat using high moisture extrusion.The main research contents and conclusions of this thesis are as follows:(1)Regulation of quality in compound plant protein meat by extrusion parameters:Using a mixture of SPI/WG as the main ingredients,plant-based meat was prepared under high-moisture conditions using a twin-screw extruder.The study investigated the effects of extrusion temperature,screw speed,and cooling temperature on the texture,organization degree,p H,color,and microstructure of the composite plant-based meat.The results showed that when the SPI/WG ratio was 8:2,the optimal extrusion parameters were an extrusion temperature of 150 °C,a screw speed of 180 rpm,and a cooling temperature of 80 °C.Under these conditions,the macroscopic and microscopic properties of the plant-based meat were optimized.(2)Research on the impact of yeast extract on the quality of high-moisture extruded compound plant-based meat: To further improve the texture characteristics and sensory quality of compound plant protein meat,strengthen its fiber structure and mask the fishy bean flavor,a new type of plant-based meat fortified with yeast extract was prepared by adding yeast extract as a flavor fortifier using a twin-screw extruder with SPI/WG as the main raw material.The results showed that the best results are achieved when 1 % YE is added to the plant-based meat,which not only gives it a good tearing sensation,but also enhances the flavour and freshness and masks the fishy taste of beans.(3)Flavour analysis of high moisture extruded compound plant-based meat: Two groups of plant-based meat,namely SPI/WG and SPI/WG-1 %YE,were further processed into plant-based meat patties.The volatile component analysis and identification of free amino acid composition were conducted.The research results revealed significant differences in volatile components between the SPI/WG and SPI/WG-1 %YE groups.The SPI/WG group identified 40 volatile compounds,while the SPI/WG-1 %YE group identified45 volatile compounds.The addition of YE resulted in a 69.39 % decrease in the odor activity value(OAV)of 1-octen-3-ol,while the OAV of nonanal and 2-octenal significantly increased.Additionally,the OAV of 2-pentyl furan increased by 85.93 % after the addition of YE.Furthermore,the total content of free amino acids in the plant-based meat increased by 31.13 %with the addition of 1 % YE.The amino acid profile closely resembled that of chicken broth and was similar to braised beef.Therefore,the inclusion of yeast extract in plant-based meat can be considered as one of the most promising alternatives to meat products currently available.