Developing Novel Approach for Incorporating Fat Systems into Extruded Meat Analogues to Enhance Textural Properties

Abstract

Abstract

With the growing demand for meat analogues that exhibit high-quality, tender, and juicy characteristics, this study aimed to evaluate the effect of oil incorporation in the form of oil-in-water (O/W) emulsions on the properties of soy protein concentrate (SPC)-based meat analogues. Emulsions were prepared using SPC as emulsifier, with oil added at four levels (5%, 7.5%, 10%, 12.2%). High-moisture extrusion was carried out, and product quality was assessed in terms of extrudability, water-holding capacity (WHC), anisotropy index (AI), colour, and microstructure. The results showed that oil addition reduced both specific mechanical energy (SME) and torque, thereby improving materials flow during extrusion. At the highest oil level (12.2%), hardness decreased by 30% and WHC by 9%. The anisotropy index displayed a non-linear response, with the lowest value observed at 10% oil and the highest at 12.2%. Microscopic analysis confirmed that higher oil levels negatively affected fibre regularity. Oil addition significantly influenced colour parameters, with lightness (L*) increasing from 61.0 to 75.6, redness (a*) decreasing from 3.2 to 2.4, while yellowness (b*) showed a slight decrease from 23.4 to 22.6. Overall, these findings demonstrate that controlled oil addition is a promising strategy for tailoring the texture and appearance of SPC-based meat analogues.