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This study aims to investigate the physicochemical properties of meat analogs by using high and low moisture extrusion processes to create a plant-based analog burger patty material. The isolated soy protein blends of low- and high-meat analogs (LMMA and HMMA) were texturized using the twin-screw extruder equipped with a cooling die.
The highest hardness, cohesiveness, chewiness, and cutting strength were observed in beef, but the highest stringiness was indicated in HMMA. The highest integrity index was seen in beef, while LMMA had the highest nitrogen solubility index (NSI). LMMA also had the highest water holding capacity (WHC) and water absorption capacity (WAC), whereas beef had the highest oil absorption capacity (OAC). LMMA had the highest emulsifying activity (EA) and emulsion stability (ES) in emulsifying properties. Further, the highest protein digestibility was revealed in LMMA. This study suggested that extrusion process types influence the quality of meat analog, which could be the elementary source for manufacturing the analog burger patty.
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