ArticleFoods (Basel, Switzerland)2023
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Thermal Rheology and Fibrous Structure of High-Moisture Meat Analogs with Hemp Seed Cake.Gels (Basel, Switzerland) · 2026Article
- Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs.Foods (Basel, Switzerland) · 2026Article
- Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs.Gels (Basel, Switzerland) · 2026Article
- Fermentation Technologies to Produce and Improve Alternative Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion.Foods (Basel, Switzerland) · 2025Article
- Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog.Foods (Basel, Switzerland) · 2024Article
- Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
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Abstract
The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.
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