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Food Science and Technology International
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Development of a New Meat Analog Through Twin-Screw Extrusion of Defatted Soy Flour-lean Pork Blend

S. X. Liu

Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, US, liu{at}aesop.rutgers.edu

M. Peng

Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, US

S. Tu

China National Research Institute of Food and Fermentation Industries, 32 Xiao Yun Road, Beijing 100027, P.R. China

H. Li

China National Research Institute of Food and Fermentation Industries, 32 Xiao Yun Road, Beijing 100027, P.R. China

L. Cai

China National Research Institute of Food and Fermentation Industries, 32 Xiao Yun Road, Beijing 100027, P.R. China

X. Yu

China National Research Institute of Food and Fermentation Industries, 32 Xiao Yun Road, Beijing 100027, P.R. China

A pilot scale co-rotating, self-wiping twin-screw extruder was used to produce high-moisture texturised meat analogue products from defatted soy protein and lean pork blend with different combinations of operational variables and feed compositions. The effects of operational variables and feed compositions that include temperature setting in five heating zones of the extruder, screw speed, throughput, moisture content, oil content, and pork percentage upon sensory textual quality were determined. The optimal sensory texture and energy consumption of extrusion cooking of the feed blend were obtained with a die of rectangular slit configuration, barrel temperature setting at 60-100-120-150-110°C, screw speed at 80rpm, 50% moisture content, lean pork content ranging from 30-50%, and the oil content ranging from 12-16% (depending upon the fat content of the pork) for optimal extrudate texture formation and stable operation.

Key Words: twin-screw extrusion • meat analogue • texturised vegetable protein • sensory analysis • texture

Food Science and Technology International, Vol. 11, No. 6, 463-470 (2005)
DOI: 10.1177/1082013205060130
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