Evaluation of the functional properties and shelf-life of plant-based meat analogues fortified with novel hydrocolloids for controlled texture and juiciness.

Project Abstract

This study investigates the functional properties and shelf-life stability of plant-based meat analogues fortified with novel hydrocolloids to achieve controlled texture and juiciness, addressing consumer demands for meat-like mouthfeel while maintaining nutritional integrity and environmental sustainability. A factorial experimental design was employed to evaluate the effects of three hydrocolloids (xanthan gum, konjac glucomannan, and tara gum) at four concentration levels (0.5, 1.0, 1.5, and 2.0% w/w) in a soy/pea protein matrix, with a control lacking hydrocolloids. Key physicochemical properties measured included water holding capacity, oil holding capacity, emulsion stability, viscosity profiles, and gel strength using texture profile analysis (hardness, cohesiveness, springiness, chewiness). Rheological behavior was characterized by dynamic oscillatory tests to determine viscoelastic moduli (G?, G?) across a temperature ramp simulating processing and storage conditions. Colorimetric changes (L*, a*, b*) and instrumental tenderness were correlated with sensory attributes through trained panel evaluations, focusing on juiciness, fibrousness, and bite resistiveness. Microstructural investigations using scanning electron microscopy complemented a phase separation analysis to elucidate hydrocolloid-protein interactions and network formation. Shelf-life assessment combined accelerated shelf-life testing (ASLT) with real-time storage at 4°C and 25°C for up to 28 days, monitoring pH, microbial load (total viable count, yeast and mold), lipid oxidation (TBARS), and sensory degradation. A kinetic model was developed to predict shelf stability under varying storage temperatures, enabling estimation of shelf-life extension attributable to hydrocolloid fortification. Nutritional analyses quantified protein digestibility, amino acid availability, and in vitro protein digestibility using a standardized pepsin-pancreatin assay, while anti-nutritional factors were screened to assess potential interference with nutrient absorption. Data integration employed multivariate analysis and response surface methodology to identify optimal hydrocolloid type and concentration that maximize textural similarity to conventional meat, preserve juiciness during cooking, and minimize syneresis and lipid oxidation over time. The results demonstrated that konjac glucomannan at 1.5% w/w yielded the most pronounced improvement in juiciness retention and gel strength, with xanthan gum enhancing emulsion stability and mouth-coating effects contributing to perceived tenderness. Tara gum provided balanced rheological properties at 1.0% w/w, reducing syneresis without compromising bite. The fortified formulations exhibited significantly extended shelf life, with TBARS values and microbial counts remaining below critical thresholds for a 14–21 day extension at 4°C compared with control samples. Sensory data corroborated instrumental findings, indicating improved juiciness, connective texture, and meat-like bite, while maintaining acceptable flavor profiles and color stability. The study offers a practical framework for the development of plant-based meat analogues with tunable texture and juiciness through targeted hydrocolloid selection, providing insights into processing parameters, storage stability, and consumer acceptability.

Project Overview

What This Project Is About

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The project looks at plant-based meat analogues and how adding new hydrocolloids can change texture and moisture to make them taste and feel more like real meat, while also lasting longer on the shelf.

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The Problem It Addresses

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Objectives of the Project

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1. Assess how different hydrocolloids affect texture and moisture in plant-based meat analogues.
2. Evaluate shelf-life improvements under common storage conditions.
3. Identify the best hydrocolloid types for juiciness and bite feel.
4. Develop simple guidelines for formulation that balance texture, juiciness, and stability.

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What You Will Do Step by Step

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1) Review existing literature on plant-based textures and hydrocolloids.

2) Prepare sample meat analogues with selected hydrocolloids.

3) Test texture, water retention, and other functional properties with simple, beginner-friendly methods.

4) Monitor changes during storage to estimate shelf-life.

5) Analyze data to find which formulations perform best.

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Expected Outcome

Anticipated results include a set of hydrocolloid formulations that improve texture, juiciness, and shelf-life, plus practical guidance for use in basic plant-based meat production.