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. 2020 Jun 11;9(6):772.
doi: 10.3390/foods9060772.

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Izalin Zahari  1 , Ferawati Ferawati  2 , Amanda Helstad  1 , Cecilia Ahlström  1 , Karolina Östbring  1 , Marilyn Rayner  1 , Jeanette K Purhagen  1
Affiliations

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Izalin Zahari et al. Foods. .

Abstract

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

Keywords: extrusion; hemp seed concentrate; high-moisture meat analogue; soy protein isolate.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Changes in protein conformation during extrusion of HMMA. Modified illustration adopted from Zhang et al. [17].
Figure 2
Figure 2
Soy protein isolate (left); and hemp protein concentrate (right) powder.
Figure 3
Figure 3
Transversal and longitudinal cutting directions of samples.
Figure 4
Figure 4
RVA curves for the raw materials and mixtures. (100% SPI: grey, 100% HPC: blue, 20% HPC: pink, 40% HPC: purple, 60% HPC: black.).
Figure 5
Figure 5
DSC thermograms for (a) SPI; and (b)HPC.
Figure 6
Figure 6
(a) Transversal cutting strength; (b) longitudinal cutting strength; (c) tensile strength of different HMMA formulations at each target moisture contents. Bars represent the mean ± standard deviation of triplicate measurements. Different lowercase letters indicate significant differences (Tukey’s test, p < 0.05) within the same HMMA formulation. Different uppercase letters indicate a significant difference between different HMMA formulations. Bars without standard deviation represent only one measurement.
Figure 7
Figure 7
Images of extruded meat analogues with different formulations: (a–c) 20%, 40%, 60% HPC at 65% target moisture; (d–g) 0%, 20%, 40%, 60% HPC at 70% target moisture; (h–k) 0%, 20%, 40%, 60% HPC at 75% target moisture.
See this image and copyright information in PMC

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