The individual contribution of extrusion processing parameters and protein type on high moisture meat analogue texture, integrity, anisotropy, and protein chemistry

Authors: WAGNER, CALEB - Washington State University; Smith, Brennan; GANJYAL, GIRISH - Washington State University

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/10/2025
Publication Date: 3/24/2025
Citation: Wagner, C., Smith, B., Ganjyal, G. 2025. The individual contribution of extrusion processing parameters and protein type on high moisture meat analogue texture, integrity, anisotropy, and protein chemistry. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.4c01050.
DOI: https://doi.org/10.1021/acsfoodscitech.4c01050

Interpretive Summary: The study explored how different formulations and processing conditions affect the properties of extruded high moisture meat analog (HMMA). It found that the type of protein and moisture content significantly influence the texture and cooking qualities of HMMA. The development of anisotropic fibers was impacted by these factors, along with the cooling die media temperature. Interestingly, changes in protein chemistry seemed to rely on the protein source, rather than the extrusion parameters, unlike the physical texture and integrity, which were process-dependent. The research suggests that optimizing formulation chemistry and the physical cooling process can independently enhance the texture and fibrous structure of HMMA.

Technical Abstract: A comprehensive design of experiments was conducted to study the effect of formulation (protein type and moisture content) and processing conditions (mass flow rate and cooling media temperature) on the properties of extruded high moisture meat analog (HMMA). Protein source and formulation moisture dictated the texture and cooking integrity qualities of HMMA. Developing anisotropic fibers depended on these parameters, with cooling die media temperature also contributing significantly. Conversely, the extrusion parameters applied resulted in no significant differences in the chemical properties of the proteins between extrusion treatments. However, the protein source did significantly impact the variability in the protein chemistry of the extrudates. This contrasts with the physical texture, integrity, and anisotropy attributes that depended on the applied process. These findings imply that creating HMMA with robust texture and fibrous anisotropy can be separately addressed by optimizing the formulation chemistry and physical deformation of the melt during cooling.