Effects of the Order of Ingredient Addition on Meat Analog Formation

Animal meat–like structure and texture development in plant-based meat analog is still a big challenge. This study investigated the effects of the order of ingredient addition on meat analog formation. Soy protein isolate, wheat gluten, canola oil, and water were used as ingredients of the meat analog. Rheological, mechanical, chemical, optical, and sensorial properties of meat analog as well as batter-coated fried meat analogs were investigated and compared with a commercial product. Development of meat analog resembling chicken meat–like structure was achieved by organizing the order of addition of ingredients, without impacting meat analog formulation. The chicken-like fibrous structure was observed in the meat analogs where water, instead of oil, was the initial (first) step of preparation. Fat (11.90–12.51%), moisture (57.01–58.87%), lightness (L, 62.45–68.83), and yellowness (b*, 19.54–21.81) of raw meat analogs were significantly (p < 0.05) influenced by the order of ingredient addition, whereas their impact was not prominent for protein (24.27–24.44%), pH (7.41–7.46), and redness (a*, 1.04–1.18) of the formulated meat analogs. Apparent viscosity (4778–6342 Pa.s.), maximum force to break (MF, 0.38–0.47 N), gradient to maximum force (GF, 0.12–0.24 N/s), force area (FA, 1.41–1.59 N.s), hardness score (6.2–8.7), fibrousness score (6.0–8.8), and juiciness score (7.9–8.7) of raw meat analogs were significantly impacted by the order of ingredient addition. However, surface opening (SO, 4.67–21.65%), fractal dimension (FD, 2.686–2.834), crust porosity (CrP, 50.05–54.35%), and glass transition temperature (Tg, 21.07–23.14 °C) of coated fried meat analogs were greatly impacted by the formulation of batter coatings. Color, texture, and overall acceptability (score, 5–9) of coated fried analogs were directly associated with the order of ingredient addition in the preparation of meat analogs. Overall, this study demonstrated the possibility of a new strategy to develop animal meat (chicken)–like structure in plant composite–based meat analogs.