Study On The Effects Of Protein Blending System On The Quality Characteristics Of Plant-based Artificial Meat Sausage

With the improvement of consumption level and health consciousness,people’s diet structure tends to be healthy and nutritious,which makes the market demand for plant-based protein meat increasing.Plant-based artificial meat sausage is a plant-based protein meat that can be produced by scientific and technological means.Its essence is a more controllable industrial production,but it still has some common industrial problems such as heavy bean flavor,weak chewiness and poor palatability.Based on this,this project used twin-screw extrusion technology to prepare soybeanpeanut composite histone and compounded with soybean isolate protein emulsion slurry to build a protein blending system to study its effect on the quality characteristics of plant-based artificial meat sausage and quality changes during storage,providing a new idea for the processing and production of plant-based artificial meat sausage.The main research results are as follows:(1)The twin-screw extrusion process of soybean-peanut composite histone was optimized by single-factor-orthogonal test with sensory score as the index.The results showed that when the material moisture content was 50%,extrusion temperature was 150 ℃,screw speed was 36 Hz,the hardness of complex hiprotein was 6.83 N,the chewability was 7.09 mj,the histability was 1.29,the whiteness was 55.46,the sensory score was90.85,which indicated that the composite tissue protein obtained under this process had a high degree of fibrillation and chewiness.(2)The protein blending system was constructed by compounding soybean isolate protein emulsion slurry with soybean-peanut histone protein,and the effects of the compounding ratios(8:2,7:3,6:4,5:5,4:6,3:7)on the gel properties of the protein blending system were investigated.The results showed that the best gel properties were achieved when the soybean isolate protein emulsion slurry was compounded with the composite histone protein in the ratio of 3:7,which showed the enhancement of gel strength and the stabilization of gel structure.The increase of bound water in the low-field NMR results indicated a more stable gel structure.Infrared spectra showed enhanced intermolecular interaction forces in the protein blending system,reduced α-helical content and increased β-turning angle content in the secondary structure.Microscopic morphology showed an increase in gel mesh structure and a decrease in gel voids.The rheological results showed that the gel strength increased as the slope of the curve increased.(3)The effect of starch type(potato starch,tapioca starch and corn starch),hydrocolloid type(carrageenan,konjac gum and xanthan gum)and glutamine transaminase(TGase)reaction conditions on the physicochemical and textural properties of plant-based artificial meat sausages was investigated by optimizing the formulation of plant-based artificial meat sausages through single factor and response surface tests.The single factor results showed that the addition of potato starch,carrageenan and TGase improved the physicochemical and textural properties of the sausages.The response surface results showed that the highest sensory score of 86.7 was achieved with the addition of 7.5%potato starch,0.8% carrageenan and 0.3% TGase,indicating that the plantbased artificial meat sausage obtained from this formulation had the best palatability.(4)Artificial meat sausages were prepared based on the optimized recipe and stored at 4 °C.The quality changes of artificial meat sausages were investigated by the storage time.The results showed that with the extension of storage time,the hardness,elasticity and chewiness of the artificial meat sausages showed an increasing trend,and the adhesion,cohesion and whiteness values showed a decreasing trend.The p H showed a decreasing trend,and the thiobarbituric acid value increased by 120% at the 28 th day of storage,and the freshness decreased;the moisture loss was serious and the steaming loss rate increased.The electronic tongue showed that when the samples were left for 28-56 days,the astringency was enhanced,bitterness,saltiness,freshness,richness,savory and sweet components were significantly reduced compared to 0-28 days,and the aromatic components in the electronic nose were reduced by half.In conclusion,the quality of plant-based artificial meat sausages remained relatively good and in the edible range during 0-28 days under 4 ℃ storage conditions.