Influence of iota carrageenan addition on the properties of soya protein meat analogues
Abstract
The aim of the study was to investigate the effect of addition of iota (ι) carrageenan (ICGN) on physical properties (cooking yield, expressible moisture, and colour), texture, sensory parameters and microstructure of soya meat analogues produced by high moisture extrusion processing. The high moisture extrusion trials were carried out using soya protein concentrate with the addition of 0.75%, 1.5%, 2.25% and 3% ICGN (by dry mass). The colour of the extrudates was not affected drastically by the addition of ICGN. Expressible moisture and cooking yield were decreased and textural properties, such as cutting force and elasticity, were increased significantly upon the addition of ICGN. Scanning electron microscopic observations showed that increasing ICGN levels led to a more compact network in the meat analogues supporting the changes obtained in texture, cooking yield, and expressible moisture. Sensory evaluation results confirmed that the increase in ICGN concentration led to harder, more fibrous and less juicy products resulting in a significantly improved overall acceptance. The extrudate with 1.5% ICGN was preferred by the panellists.
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In Palanisamy et al., the consumer group used was small, making it inappropriate to generalize the hedonic responses regarding the product sample.
“Moreover, it should be noted that the consumer group used in this study is small, making it inappropriate to generalize the hedonic responses regarding the product sample.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [34]
While texture was improved, creating a desirable texture alone is not sufficient to create an overall suitable product.
“In this instance, while texture was improved, creating a desirable texture alone is not sufficient to create an overall suitable product.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [34]
In Palanisamy et al., all test samples had poor overall acceptability, including the 0% iota-carrageenan control, because no samples included seasonings or spices.
“However, results showed that all test samples had poor overall acceptability, including the 0% ICGN control sample, as no samples included seasonings or spices, which was intentional to avoid any influence on the perception of texture.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [34]
Palanisamy et al. found an improvement in textural attributes of a soy meat analog by increasing the concentration of iota-carrageenan, with 1.5% being the optimal level for hedonic texture ratings.
“Similarly, Palanisamy et al. [34] found an improvement in textural attributes of a soy meat analog by increasing the concentration of iota-carrageenan (ICGN), with 1.5% being the optimal level for hedonic texture ratings.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [34]
Cited by
Sorted by citations
Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020) · Foods · doi:10.3390/foods9091334 · Cited by 398 · see citing works
Structuring the meat analogue by using plant-based derived composites
Yuliarti, O., Kiat Kovis, T. J., & Yi, N. J. (2021) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2020.110138 · Cited by 284 · see citing works
- Authors
- Palanisamy, M., Töpfl, S., Aganovic, K., & Berger, R. G.
- Affiliations
- Leibniz University Hannover (DE)
- German Institute of Food Technologies (DE)
- Corresponding author
- Palanisamy, Megala
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2018-01
- Volume
- 87
- Pages
- 546-552
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2760229545
- Cited by
- 181
- References
- 0
- Citations by year
- 2026: 23 · 2025: 32 · 2024: 27 · 2023: 30 · 2022: 39 · 2021: 17 · 2020: 8 · 2019: 5
- FWCI
- 4.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Library Osnabrück University (Hochschule Osnabrück) (submittedVersion)
- Funders
- Ministry for Science and Culture (# ZN 3041)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- iota-carrageenan, high-moisture extrusion, cooking yield, expressible moisture, texture, sensory evaluation, microstructure, protein networks, color, cutting force, elasticity
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