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Characterizationof meatanalogue nugget: effect of textured vegetable protein |
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| รหัสดีโอไอ | |
| Creator | Nantawan Kitcharoenthawornchai and Thepkunya Harnsilawat |
| Title | Characterizationof meatanalogue nugget: effect of textured vegetable protein |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 2 |
| Page no. | 121-129 |
| Keyword | meat analoguenugget, texturedvegetable protein, textural properties, color, liquidseparation |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78183 |
| ISSN | 2286-8615 |
| Abstract | Meat analogue nugget is the imitation product which should have texture, flavor and appearance similar to the meat nugget. Generally, the main ingredients for the meat analogue are soy protein or gluten. Textured vegetable protein (TVP)may be added to create the desirable texture. The study aimedto characterize the meat analogue nugget as the effect of TVPaddition. Four formulas of meat analogue nuggetswere prepared. The effect of TVP (10, 30, 50 and 70 %) was studied using texture, color and liquidseparationmeasurements.An increase in TVP from 10 to 70 %in the formula decreased hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p?0.05). Shear force and work of shearingwere also decreased when increasing the TVP concentration. The addition of TVP caused the substitution of isolated soy protein, gluten and water in the formula which resulted in a fibrous structure of the product. The addition of TVP increased lightness and redness while decreased yellowness and chroma values of the uncooked meat analogue nuggets. Hue angle of all samples was in the yellowish and orange tone.This was due to the color of TVP after rehydrated which ispinkish-brown. The addition of TVP resulted in an increase in the percentage of liquidseparationfromthe sample after centrifugation. However, the percentage of liquid separationfor all samples waslower than 1.6%which meant that the liquidcouldbe absorbedby the ingredients in the formula. |
