Hybrid high-moisture meat analogs containing cod side-stream powder – effect of extrusion temperature and addition level on texture properties

Summary

Hybrid high-moisture meat analogs are products combining animal and plant proteins texturized by high-moisture extrusion with the purpose of mimicking meat characteristics. Such products may facilitate a decrease in meat consumption by providing a familiar taste and texture profile. Upcycled cod powder, based on side-streams from fish fileting operations, is a potential sustainable ingredient into hybrid meat analogs by improving the utilization of fish biomass while simultaneously offering a balanced nutritional profile. However, knowledge on the impact of cod proteins on fiber formation through high-moisture extrusion is limited. This paper demonstrates the successful development of fiber structures in blends of cod powder with varying inclusion level (0% – 50%) into a 50/50 pea protein concentrate/wheat gluten blend extruded at varying extrusion temperatures (131°C – 145°C), organized as a 2-factor central composite design. The results showed that by increasing the extrusion temperature, blends containing 25% cod powder could be texturized into anisotropic samples. The observed textural variations were assigned to the chemical composition of the ingredients and changes in the flowability of the plasticized materials. Moreover, the results highlight the importance of a multivariate approach when investigating novel applications of ingredients, as process conditions may greatly impact the results.