An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture

Abstract: The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study. Texture analysis was performed to determine hardness, chewiness and springiness. The samples were also analyzed on water and oil holding capacity as well as through structural and chemical analysis to get a deeper understanding on the structure and chemical bonds responsible for the texture. The structure and texture of the minced meat analogue was compared to commercially available products produced using textured vegetable protein (low moisture extrusion).