TY - JOUR
T1 - Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs
AU - Wen, Yaxin
AU - Kim, Hyun Woo
AU - Park, Hyun Jin
N1 - 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 [grant number NRF-2020R1A2C1011723 ]; a collaborative research program between the university and Rural Development Administration [grant numbers PJ01527503 , PJ01591202 ], Republic of Korea; the Institute of Biomedical Science & Food Safety, Korea University ; and the China Scholarship Council .
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/10
Y1 - 2022/10
N2 - Mimicking the textural properties of beef remains challenging for 3D-printable meat analogs, owing to the limited extrusive force of 3D printers. We aimed to develop 3D-printable meat analogs that imitate the physicochemical properties of beef using transglutaminase (TG, 0–8 U/g protein) and cooking (steaming, microwaving, baking, or frying). Increased TG incorporation enhanced the rheological properties of the raw meat analogs. When TG was added at 4 U/g protein, the printed meat analogs had smooth surfaces after being incubated at 25 °C for 30 min and relatively high hardnesses after 2 h of incubation. Moreover, meat analogs baked at 170 °C for 25 min had a similar hardness and springiness as beef (P > 0.05). The hardnesses of cooked beef and meat analogs were related to microstructural compactness, cooking loss, and transverse shrinkage. This study provides a method for modifying the texture of meat analogs using enzyme catalysis and cooking. Industrial relevance: Currently, the application of 3D printing in the production of meat analogs yields an elastic strength comparable to beef by implementing a fiber structure. However, modifying the textural properties of 3D-printable meat analogs to mimic the firm mouthfeel of meat is still one of the challenges that restrict the large-scale industrialization and commercialization of 3D food printing. In this study, we proposed a method for developing meat analogs, which combines enzyme treatment and suitable cooking methods, and investigated the effects of these two technologies on the physicochemical properties of 3D-printable meat analogs. This study provides essential guidance to the industry for developing meat analogs using novel protein sources and combining different technologies.
AB - Mimicking the textural properties of beef remains challenging for 3D-printable meat analogs, owing to the limited extrusive force of 3D printers. We aimed to develop 3D-printable meat analogs that imitate the physicochemical properties of beef using transglutaminase (TG, 0–8 U/g protein) and cooking (steaming, microwaving, baking, or frying). Increased TG incorporation enhanced the rheological properties of the raw meat analogs. When TG was added at 4 U/g protein, the printed meat analogs had smooth surfaces after being incubated at 25 °C for 30 min and relatively high hardnesses after 2 h of incubation. Moreover, meat analogs baked at 170 °C for 25 min had a similar hardness and springiness as beef (P > 0.05). The hardnesses of cooked beef and meat analogs were related to microstructural compactness, cooking loss, and transverse shrinkage. This study provides a method for modifying the texture of meat analogs using enzyme catalysis and cooking. Industrial relevance: Currently, the application of 3D printing in the production of meat analogs yields an elastic strength comparable to beef by implementing a fiber structure. However, modifying the textural properties of 3D-printable meat analogs to mimic the firm mouthfeel of meat is still one of the challenges that restrict the large-scale industrialization and commercialization of 3D food printing. In this study, we proposed a method for developing meat analogs, which combines enzyme treatment and suitable cooking methods, and investigated the effects of these two technologies on the physicochemical properties of 3D-printable meat analogs. This study provides essential guidance to the industry for developing meat analogs using novel protein sources and combining different technologies.
KW - 3D printing
KW - Cooking method
KW - Meat analog
KW - Mung bean protein isolate
KW - Physicochemical characteristic
KW - Transglutaminase
UR - http://www.scopus.com/inward/record.url?scp=85136491072&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2022.103114
DO - 10.1016/j.ifset.2022.103114
M3 - Article
AN - SCOPUS:85136491072
SN - 1466-8564
VL - 81
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
M1 - 103114
ER -