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<p>This study established the optimal blending ratio of textured vegetable protein (TVP) for plant-based sausages and evaluated their physicochemical properties. The sausage blend was designed using a mixture of 80% of the main ingredients (TVP, oil, and ice) and 20% of the sub-ingredients. As the TVP content increased, the hardness, chewiness, gumminess, penetration strength, compression strength, and cutting force increased. Volume expansion, water holding capacity, nitrogen solubility index, and protein digestibility increased, whereas cooking loss decreased (P &lt; 0.05). In contrast, hardness, chewiness, gumminess, penetration strength, and cutting force decreased as the oil content increased. The optimal blending ratio for the predicted response, similar to that of plant-based sausage, was 0.9137, and the values for each content were evaluated as 44.19% TVP, 7.59% oil, and 28.28% ice. The results of this study provide basic data for the development and quality control of plant-based meat substitutes.</p>

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Optimization of mixing ratio for a TVP-based alternative sausage using mixture experimental design

  • 期刊论文

  • 发表日期：

    2025年12月11日

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  • Ha Young Song,
  • Dong Hyeon Jeong,
  • Yun Jo Jung,
  • Yeon Jae Jo,
  • Junsoo Lee,
  • Heon Sang Jeong

摘要

This study established the optimal blending ratio of textured vegetable protein (TVP) for plant-based sausages and evaluated their physicochemical properties. The sausage blend was designed using a mixture of 80% of the main ingredients (TVP, oil, and ice) and 20% of the sub-ingredients. As the TVP content increased, the hardness, chewiness, gumminess, penetration strength, compression strength, and cutting force increased. Volume expansion, water holding capacity, nitrogen solubility index, and protein digestibility increased, whereas cooking loss decreased (P < 0.05). In contrast, hardness, chewiness, gumminess, penetration strength, and cutting force decreased as the oil content increased. The optimal blending ratio for the predicted response, similar to that of plant-based sausage, was 0.9137, and the values for each content were evaluated as 44.19% TVP, 7.59% oil, and 28.28% ice. The results of this study provide basic data for the development and quality control of plant-based meat substitutes.