Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs.

ABSTRACT: This study investigated the physico-chemical and textural properties of 3D-printed pea protein-only and pea protein-chicken-based hybrid meat analogs. Both pea protein isolate (PPI)-only and hybrid cooked meat analogs had a similar moisture content of approximately 70%, which was similar to that of chicken mince. However, the protein content increased significantly with the amount of chicken in the hybrid paste undergoing 3D printing and cooking. Significant differences were observed in the hardness values of the non-printed cooked pastes and the 3D printed cooked counterparts, suggesting that the 3D printing process reduces the hardness of the samples and is a suitable method to produce a soft meal, and has significant potential in elderly health care. Scanning electron microscopy (SEM) r

SUBMITTER: Wang T 

PROVIDER: S-EPMC10363036 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature