Abstract
A similar color change to meat would promote the appetite of consumers for meat analogs. In this study, three-dimensional (3D) printable colorant-containing meat analogs were developed to mimic the red and brown color of meat before and after cooking. These color changes were realized based on the thermal lability of beet red and the Maillard reaction. Moreover, we studied the influence of the addition of xylose on the shear modulus, printing performance, color, texture, chemical structure, and microstructure of colorant-containing meat analogs. Upon increasing the amount of xylose added, the raw colorant-containing meat analogs showed an increase in shear modulus, dimensional stability, and hardness; whereas, cooked colorant-containing meat analogs showed an increase in hardness, and a decrease in lightness, yellowness, hue angle, and chroma. Moreover, adding xylose changed the interactions and microstructure of colorant-containing meat analogs, leading to texture changes. This study would provide guidelines for the color and texture change by adding reducing saccharides to protein-rich gels.
Original language | English |
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Article number | 111704 |
Journal | Food Research International |
Volume | 160 |
DOIs | |
Publication status | Published - 2022 Oct |
Bibliographical note
Funding Information:This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning [contract grant number NRF-2020R1A2C1011723]; collaborative research program between university and Rural Development Administration [PJ01527503 and PJ01591202], Republic of Korea; a grant from the Institute of Biomedical Science & Food Safety, Korea University; and China Scholarship Council.
Publisher Copyright:
© 2022 Elsevier Ltd
Keywords
- 3D printing
- Beet red
- Colorant
- Maillard reaction
- Meat analog
- Xylose
ASJC Scopus subject areas
- Food Science