Description
Plant‑based meat alternatives are produced by high‑moisture extrusion, hydrocolloid gelation, heme‑induced flavor, and fermentation‑derived mycoprotein to mimic the texture and taste of animal meat.
Technical
During extrusion, plant proteins undergo rapid thermal denaturation and realignment into a fibrous matrix, while methylcellulose gels above 60 °C to retain moisture. Low‑level soy leghemoglobin (heme) catalyzes lipid oxidation, generating meaty aroma compounds, and cold‑pressed fat preserves mouthfeel. Fermentation of Fusarium venenatum yields mycoprotein with a chitin‑like cell wall that enhances protein content and structural resilience.
Science
Primary Reaction
Thermal denaturation and realignment of plant proteins during high‑moisture extrusion
Sensory Profile
Aroma ()