Meat Analogues: Relating Structure to Texture and Sensory Perception.

ABSTRACT: The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic properties of these foods. The objective of this study was to investigate possible relationships among structure, textural characteristics, consumer acceptance, and sensory evaluation of commercially available meat analogues. The microstructure and texture of 13 chicken analogue pieces and 14 analogue burgers were evaluated with confocal laser scanning microscopy (CLSM) and texture profile analysis (TPA). The moisture of the samples was related to cooking losses and release of liquid upon compression after cooking. Meat products were included as re

SUBMITTER: Godschalk-Broers L 

PROVIDER: S-EPMC9367794 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature