Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 569684
Title Enhancing the water holding capacity of model meat analogues through marinade composition
Author(s) Cornet, Steven H.V.; Snel, Silvia J.E.; Lesschen, Judith; Goot, Atze Jan van der; Sman, Ruud G.M. van der
Source Journal of Food Engineering 290 (2021). - ISSN 0260-8774
DOI https://doi.org/10.1016/j.jfoodeng.2020.110283
Department(s) Food Technology
Food Process Engineering
Student Service Centre
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2021
Keyword(s) Flory–Rehner theory - Juiciness - Marinade - Meat analogue - Plant protein - Swelling
Abstract

Meat analogues can offer consumers a more sustainable alternative to meat. A successful meat analogue is characterized by a meat-like texture and high juiciness. Juiciness is related to the water holding capacity (WHC). To gain an understanding of how to control the WHC via external conditions, we investigate the effect of ionic strength and pH on water uptake. Model meat analogues were prepared in a Shear Cell and swollen in baths of known pH and ionic strength. The effect of bath composition on water uptake was determined experimentally, and simulated using Flory–Rehner theory. Experiments and simulations were in qualitative agreement. The results show that water uptake increases with an increasing difference between bath pH and the protein's iso-electric point (pI). At low ionic strengths, the internal pH is near the pI, resulting in reduced swelling. At high ionic strengths, the charge imbalance between gel and bath is limited, also resulting in reduced swelling. At intermediate ionic strengths, swelling increases with decreasing bath ionic strength. Cross-link density negatively relates to WHC and can be controlled via the addition of cross-linking and reducing agents. This work shows that by carefully choosing marinade pH and ionic strength, the WHC of meat analogues can be controlled. These advancements can help improve the sensory characteristics and yield of meat analogues and could enable the production of reduced-salt products.

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