Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

Abstract The production of meat analogs using high moisture extrusion cooking is a complex process that depends on the properties of the protein ingredients. The aim of the study was to investigate the effect of different moisture and wheat gluten contents on the retention of volatile flavor substances, microstructure, moisture distribution, and secondary protein structures of meat analogs produced by the high moisture extrusion process. The high moisture extrusion trials were carried out using a soy protein concentrate with 0%, 10%, 20%, 30, and 40% added wheat gluten (by dry mass) or 50%, 60%, 70, and 80% moisture. The comparisons revealed that the retention rates of volatile flavor substances from large to small were generally represented by esters, alkanes, alkenes, phenols, aldehydes, and alcohols, under the same extrusion conditions. The wheat gluten and moisture contents affected the flavor characteristics of the meat analogs by affecting the microstructure, the binding capacity of internal proteins and water molecules, and the secondary structure of the proteins. The higher retention rates of the volatile flavor substances were observed in meat analogs produced by raw material with higher wheat gluten content and lower moisture content. Our findings show that wheat gluten and moisture contents of the raw material regulate the retention rate of volatile flavor substances by affecting the microstructure, water distribution, protein structure, and interactive force of the meat analogs, opening up a wide range of products for different consumer requirements.