The Research On Instant Vegetarian Meatloaves Made From Wheat Textured Protein

With the increase of population and the improvement of the overall level of society,the global demand for meat products has seen an unprecedented rapid growth trend,and traditional animal husbandry is unable to meet the increasing consumption of meat products.Considering resources,environmental protection,health,etc.,plant-based meat as the meat substitute has become the hot research topic.However,the quality of plant-based meat on the market is difficult to guarantee,and there is still a certain gap between plant-based meat and real meat in the taste,texture,color and other aspects.Therefore,this project provided theoretical guidance for further improving the quality of plant-based meat products by improving the quality of vegetarian meatloaves made from wheat textured protein.This study firstly explored the effects of different textured protein on the quality of vegetarian meatloaves in order to select the best source of textured protein.Secondly,through the secondary processing technology,the quality of the vegetarian meatloaves made by wheat textured protein was improved.Finally,the cold storage stability of vegetarian meatloaves made from wheat textured protein was explored.This paper aimed to provide theoretical support for the further development of plant-based meat.Firstly,effect of different textured proteins on the quality of vegetarian meatloaves was studied.Using texture,tissue characteristics,color,sensory quality,etc.as indicators,wheat textured protein was compared with the textured protein of soybean and pea.The results showed that:compared with soybean and pea textured protein,wheat textured protein had better texture indexes,and its hardness,chewiness and elasticity were significantly higher than the other.At the same time,the texture,water-holding capacity and bulk density of the wheat textured protein were also higher than the other two,which indicated that the wheat textured protein had a better fiber structure.In addition,the surface of the wheat textured protein was bright and smooth,which was conducive to the coloring of post-processed products.Compared with the soy and pea textured protein,the vegetarian meatloaves made from wheat textured protein had moderate hardness and chewiness,and they are 1303.54±391.98 g and 580.23±98.55 g·s,respectively.In addition,vegetarian meatloaves made from wheat textured protein were easier to add color,and the color simulation effect was better.In terms of sensory quality,the scores of the four aspects of flavor,color,mouthfeel and texture of vegetarian meatloaves made from wheat textured protein were higher than the other two.In summary,wheat textured protein is an ideal raw material for vegetarian meatloaves.Secondly,effect of secondary ingredient processing on the quality of vegetarian meatloaves made from wheat textured protein was studied.Using texture and sensory quality as indicators,vegetarian meatloaves made from wheat textured protein were improved by adding the binder.The results showed that:the hardness,chewiness and elasticity of vegetarian meatloaves made from wheat textured protein increased first and then decreased when the amount of gluten increased.Compared with phosphate starch,chitosan was more effective in improving the hardness,chewiness,elasticity and sensory quality of vegetarian meatloaves.The hardness,chewiness,elasticity and sensory quality of the gluten and chitosan compound added vegetarian meatloaves were superior to the vegetarian meatloaves under a single addition.When gluten 5and chitosan 3%were compounded,the quality of vegetarian meatloaves made from wheat textured protein were the best.In addition,the vacuum ultrasonic treatment was used to improve the secondary processing of vegetarian meatloaves made from wheat textured protein.The results showed that:the hardness,chewiness and elasticity of vegetarian meatloaves made by wheat textured protein was increased to 1587.96±429.01 g,1021.02±246.07 g·s,0.74±0.04 respectively after vacuum ultrasonic treatment.Vacuum ultrasonic treatment significantly improved the sensory quality of vegetarian meatloaves.The vacuum ultrasonic treatment homogenized the moisture distribution of vegetarian meatloaves made by wheat textured protein,changed the protein conformation,and reduced the relative content of the?-helical structure of the patties protein and increased the relative content of the?-sheets.Combining the free sulfhydryl content and sodium dodecyl sulfate extractable protein rate(SDSEP),it could be seen that vacuum ultrasonic treatment promoted protein disulfide bond cross-linking.Scanning electron microscopy(SEM)results showed that the texture of vegetarian meatloaves made by wheat textured protein after vacuum ultrasonic treatment was compact,and the surface was flat and uniform.Using texture,sensory quality,water distribution,protein fluorescence intensity,protein secondary structure,free sulfhydryl content and SDSEPs as indicators,the effects of ultrasonic time and power on the quality of vegetarian meatloaves made from wheat textured protein were studied.The results showed that when the ultrasonic treatment time was 20 min and the power was 150 W,the ultrasonic intensity was appropriate,and the quality of the vegetarian meatloaf obtained was the best.Subsequently,the control effect of natural color on the color of vegetarian meatloaves made from wheat textured protein was studied.Taking color difference and color sensory as indicators,three natural pigments of red,red yeast and rose red were added to color the vegetarian meatloaves.The results showed that:compared with the real beef patties,the redness and the?E~*value of vegetarian meatloaves with 0.1%red yeast rice added were close to it,and the yellowness value of the vegetarian meatloaves with 0.05%paprika added was similar to it,while the color of vegetarian meatloaves with 0.05%rose red was quite different from it.The color difference and color sensory of the vegetarian meatloaves added by the combination of red yeast rice and red pepper were better than those under a single addition.When the combination of 0.08%red yeast rice and 0.02%red pepper red was added,the color simulation effect was the best.Finally,the cold storage stability of vegetarian meatloaves made by wheat textured protein was studied.Using texture,color difference,and sensory quality as indicators,the effect of cold storage time on the quality of vegetarian meatloaves made from wheat textured protein was explored.The results showed that there was almost no significant change in the quality of vegetarian meatloaves made by wheat textured protein after 12 weeks of refrigeration.Starting from the 16th week,the firmness and chewiness of vegetarian meatloaves had increased significantly,the value of L~*and sensory quality had decreased,and the product quality also had decreased slightly,but it was still within the acceptable range.Taking texture and sensory quality as indicators,the results of the study showed that ultrasonic treatment alleviated the adverse effects of freezing and thawing on the quality of vegetarian meatloaves made from wheat textured protein to a certain extent.