Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning

• 발행기관: 한국축산식품학회
• 저자명: Swati Kumari So-Hee Kim Chan-Jin Kim Yong Sik Chung Young-Hwa Hwang Seon-Tea Joo
• 간행물 정보: 『Food Science of Animal Resources』제44권 제5호, 1156~1166쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.08.31

국문 초록

Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

meat alternative texture profiling wet spinning imitate muscle fiber quality