meat substitutes - prepared foods...texture profile of meat-like products can be further analyzed...
Post on 10-Jul-2020
8 Views
Preview:
TRANSCRIPT
the ultimate
Meat Substitutesguide
Summary
INTRODUCTION• An environmental challenge• Proven trends in Flexitarism
MEAT SUBSTITUTES• New generation of Meat substitutes• Raw materials for meat substitutes production
PROTEIN FIBRATION• Proteinfibrationbytwin-screwextrusion• Akeypoint:thetexture
CONCLUSION
1
IntroductionAn Environmental Challenge
With the world’s population increase and relative rise of the living standards in developing coun-tries, global meat consumption continues to grow (consumption has more than doubled in the last50years).Tosatisfythisexpandingdemand,industriallivestockproductionhasmultiplied,leadingtodiscussionsabouttheenvironmental,ethicalandhealthconsequencesofsuchlarge-scaleconsumption.
The environmental impact of this production escalation is indisputable: emissions of green-housegases(methaneandnitrogenmonoxide),waterpollution,deforestation....Fromahealthstandpoint, excessive consumption of meat can lead to problems such as cardiovascular di-seaseandcolorectalcancer(forredmeat),amongothers.Therearealsoethicalquestionsoflivestockwelfareandtheuseofedibleplantresourcesforanimalfeed:44%oftheworldwidecereal-cultivatedlandand33%ofthetotalworldwidecultivatedlandisusedtofeedlifestock.Intotal,70%ofarablelandsworldwidearedirectlyorindirectlydedicatedtothebreeding/farmingof animals to feed humans.
One of the major challenges of the 21st century will be feeding the growing global population,
taking into account societal constraints such as environmen-
tal protection and animal welfare.
Proven Trends in flexitarism
Thishasledtoanewtrendofconsumptionknownasflexitarism.Awareofthesocietalandenvironmentalef-fectsofananimal-baseddiet,flexitariansarewillingtoreduce their meat consumption by introducing non-animal protein sources into their diets. Flexitarianconsumers are defined as regular meat-eaters,environmentally conscious and looking for healthyalternativestothetraditionalmeatproducts.
Mankind being omnivorous, we can anticipate that the global population will still, on average, include meat in itsdiet.However,someofthisconsumptionofmeatpro-ductscouldbereplacedbyanothertypeofhighproteinfood:meatsubstitutes.
2
Meat substitutes are plant-based products thathave the protein content, appearance and taste of realmeat,meat-like textures,andhighlybenefi-cial compositions containing essential amino acids withlowornocholesterol.Theirproductiondoesnotcauselarge-scaleethicalorenvironmentalim-pacts.
Vegetablemeats(ormeatanalogues)havebeenproduced for decades but found limited commer-cialsuccess.Yetanewgenerationofmeatrepla-cements developed with improved ingredient and processtechnologyisincreasinglyindemandto-daybyEuropeanandAmericanconsumers.
The new generation ofmeat substitute ormeatanaloguematchspecificallythecharacteristicsofmeattexture.Itnowisalsopossibletomodulatecolour,usingnaturalcolourings,andflavour,witharomasorspices.
Meat subsTitutesNew Generation of Meat Substitutes
Raw Materials for MeatSubstitutes Production
Meat substitutes are made of fibratedproteins. Fibrated proteins are vegetableproteinsthatarecholesterol-free,lowinfat,highinproteinandfibercontent,andrichinnutrients.Theproteinsaredirectlyextractedfromplantssuchassoya,cereals,orpulses(peasandbeans)orotherplants.Theycanalsointegratefishormeat-basedrawmate-rials,forhumanoranimalconsumption.
Plant proteins are widely available and al-low preparations of various compositions including vegetarian and vegan products.Among the main sources of plant proteins wecancite:wheatgluten,soyabean,pea,lentil, fababean, chickpea, common bean, andlupine.
Protein sources can be used in differentforms: Isolate, concentrate, defatted flour,and even full fat flour, providing adequateequipmentconfiguration.Theycanbemixedwithadditionalingredientstobringdifferentfunctionalities,textureandmouthfeel.
Soja
Lupine
Chickpeas
3
This New Generation of Meat Substitute is produced thanks
to Twin ScrewExtrusion Process
Protein Fibration by Twin Screw Extrusion
Extrusion-cooking has been described as a newmethod of continuous cooking of starchy andproteinaceousfoodstuffs.AsaHighTemperatureShortTime(HTST)processit favors mechanical action for the conversion of starchesandproteins.Largelyusedwithlowmoisture content (< 30% wwb), cooking-plasti-cizing of starchy and proteinaceousmaterials isintendedtogivetheresultingproductsaspecifictexture,typicallyexpanded,shapedortexturized,forasensoryorfunctionalpurpose(physicalend-useproperties).
Protein f ibration
Intheearly1980s,anewextrusion-cookingprocess was developed consisting of plastici-zing food mixes at high moisture content rangingfrom50%to80%.
Thisprocesswasfirstappliedtoemulsifyandprepare gel cheese analogues or to prepare fat substitutes and was later extended to tex-turizeproteinsintomeatanalogues.
Thework studiesmade by two researchersA. Noguchi,working fromtheNationalFood ResearchLaboratoryinTsukuba(Japan),and J.C.Cheftel,intheLaboratoryofBiochemistry and Food Technology at The University of Montpellier(France),particularlycontributed to create the new innovative process of HighMoistureExtrusionCooking,alsocalled ProteinFibrationTechnology.These food scientists successfully created meat-liketexturesfromsoyingredientsusing twinscrewextrusion(Nogushi,1989).
Later, the process was successfully scaled-upandindustrializedbyCLEXTRAL,whowasgranted a patent for the process in France in 2001.
4
Theprocessofproteinfibrationcombines twomainunitoperations(Bouvier,2006):
Thermomechanical cookingand product fibration.
Thermo-mechanical cooking of protein inproteinfibrationprocessdoesoccur inacom-plex screw-barrel assembly of the twin screwextruder,which includesspecificscrewprofilewithhighL/Dratio(Length/Diameter),andhighmoisturecontent(generallybetween50and70%wwb).Temperaturesintherangeof130–160°Candrelatively long residence time are required toobtainfiberformation.Proteinfibrationprocessincludesaseconddevice,alongcoolingdie.
In the case of fibration technology, this longcoolingdie,playsakeyroleinthemechanismofproteinfibration:
WATER
Et
MOTOR
Ev
RAW MATERIALSFormulation w/ 50 to70% protein content
THERMOMECHANICAL COOKING
Conveying ; Compression ; Plasticizing
DIE FIBRATIONLaminar flow ; Gelling ;
Fiber formation
What happens in the twin screw extruder and die ?
NATIVE STATE UNFOLDED STATE
Extrusion-cooking(shear, heat)
CROSSLINKED STATE
Die texturization
Figure 1 : Mechanism of fiber formation in Protein Fibration Technology
5
Residence time of the product inside the fibra-tion die, design of the cooling channels of the die, cross-sectionareaandopeningdimensions,arealsocriticalparameters thatwillgreatly impactthequalityofthefibration.
Figure 2 : low-induced die fibration of protein melt
DIE FIBRATIONLaminar ; Gelling ;
Fiber Formation
A key point: the texture
The protein fibration technology producesuniqueintermediateproducts,withfibratedinternalstructuresimilartomeatmuscles.The strength of fibration can be adjustedbymanipulatingoperatingconditions(particu-larlymechanicalandthermalenergies,andmoisturecontent), ingredientsandformulationaswellasequipmentconfigurationsuchasthetwinscrewextruderandtheshortorlongdies.
As an illustration, profile A and profile B in figure 3, shows 2 types of fibration profiles. Profile A showsaroughsurface,withrelativelyshort and thick, cross- section orientedfibers.While Profile B shows a smoother surface, with longandthinlaminar-floworientedfibers.
Eachoftheseproductswillbededicatedtospe-cific food applications. For instance, profile Amight be used as an analog of chicken strips, whileprofileBmightbeusedasananalogofpulled-pork.
PROFIL A
PROFIL B
Figure 3 : Fiber formation profile of wet-protein products
6
Texture profile of meat-like products can be further analyzed using instrumental textureanalysisusedintraditionalmeatproducts.Thecombinationofcomplementarymeasurementssuch as tensile or shear strengths tomeasure firmness, elasticity, and/or chewiness allowsdescribingtheentirescopeoftextureofthefibratedproteinbyextrusion.
Figure 4 : Comparison of Shear strength using Texture analyzer TMS-PRO across fibrated proteins obtain by extrusion (=Analogue) and meat pieces (=Reference). SFIDC Studies, 2013
20
26
46
42
16
28
12
20
25
43
40
15
26
12
0 5 10 15 20 25 30 35 40 45 50
Pork Dry heat
Pork Pan fry
Beef Moist heat
Beef Dry heat
Chicken Pan Fry
Chicken Moist heat
Chicken Dry heat
TEXTURE (N) - ANALOGUE TEXTURE (N) - REFERENCE
Twin-screw extruders transform plant or animal protein mixtures into a variety of fibrous protein
foods used to createmarket-ready meals.
7
CONCLUSIONTwin screw extruders offerauniqueinnovativeand polyvalent method to transformproteinaceousrichmaterials(plantoranimalbased)into healthy and well-balanced fibratedproteinproductswithmeat-liketextureprofiles,such as the ones of chicken breast, moist-cookedroastbeef,flakytunaorporkchops.
The product expertise and process know-howare key points to reach the best meatanalo-guesusingdifferentproteinsources. Thesenewgenerations of meat analogues show higherconversion efficiency and better envi-ronmental impact compared to traditional meat products.They offer the opportunity to address anewconsumertrendcalled“flexitarism”.
ProteinFibrationTechnologyappearstobeonepossible key sustainable solution to feed theexpected 2 billion worldwide consumers in2050.
authorsAnne-SophieLECHEVINLucie TOBOShannonHOOD-NIEFIER, Saskatchewan Food Industry Development Centre
Clextral,aleaderintwin-screwextrusiontechnology,assistscustomersintheformulationandproductionofmeatanalogueswithfibratedstructureusingitsproprietaryHighMoistureExtru-sionCooking(HMEC)process.Consideringthatmeat-liketextureisanessentialcharacteristicofmeatreplacements,Clextralcarriedoutaqualitativestudyofthetextureofmeatanaloguesproducedbythecompany’sHighMoistureExtrusionCooking(HMEC)process.
AsapioneerintheHMECprocesswithover30yearsofproductionexpertise,(patentNrFR2827123B1)Clextraldeliverstheequipmentandprocessknowledgetothefoodindustryforproducingnovelfibratedproteinsformeatreplacementfoodstohelpfeedtheworldwhileres-pectingethicalandenvironmentalconsiderations.
Contact:contact@clextral.com/www.clextral.com
8
REFERENCESADEQUATIONS.(2008).Laviande,problèmeécologique-Uneproductioncoûteuseenénergie.Consultéàl’adressehttp://www.adequations.org/spip.php?article287
ALVAREZ,V.B.,SMITH,D.M.,MORGAN,R.G.&BOOREN,R.M.(1990).Restructuringofmechani-callydebonedchickenandnonmeatbindersinatwin-screwextruder.JournalofFoodScience,942-946.
BOUVIER,J.M.Extrusion:anexampleofinnovationandtechnologytransfer.IntheProceedingsoftheInternationalScientificCongress,Clextral,France,18-19October,241-255,2006
BOUVIER JM,CAMPANELLAO.ExtrusionProcessingTechnology.FoodandNon-FoodBiomate-rials.WILEYBlackwell.305-307.2014
Carlhian,B. (2013).Deschercheursdoutentde lapertinencede laproductiondeviande invitro.ViandesetProduitsCarnés.Consultéàl’adressehttp://www.viandesetproduitscarnes.fr/phocadownload/vpc_vol_30/3015_carlhian_viande_artificielle.pdf
CHEFTEL,J.C.,KITAGAWA,M.&QUEGUINER,C.(1992).Newproteintexturizationprocessesbyextrusioncookingathighmoisturelevels.FoodReviewsInternational,235-275.
FAO.(2006).Lifestock’slongshadow:environmentalissuesandoptions.Consultéàl’adressehttp://www.fao.org/docrep/010/a0701e/a0701e00.htm
GARRIC, A., BOYER, M., BELLANGER, E., & EL MOKHTARI, M. (2015). 4 minutes pour com-prendre le vrai poids de la viande sur l’environnement. LeMonde.fr. Consulté à l’adressehttp://www.lemonde.fr/planete/video/2015/03/20/le-vrai-poids-de-la-viande-sur-l-environne-ment_4597689_3244.html
HOOD-NEIFER, S. (2013) Saskatchewan food industry development center, Canada. Internaldocument.TheEffectofFormulationandExtrusionParametersontheTextureofFibratedPlantProteinsproducedusingHigh-MoistureExtrusionTechnology.2013
HOOD-NEIFER,S.,LECORRE-LECHEVIN,A-S.,(2013).EffectoftheExtrusion-CookingProcessParametersontheMicrobiologicalProfileofHMECIntermediateProducts.2014.
LINKOC,HARPERP-JMChemists.343-370.1989(ed).SaintPaulMinnesota:AmericanAssocia-tionofCereal
NOGUSHI,A,Extrusion-cookingofhigh-moistureproteinfoods.ExtrusionCooking.Mercier
PARMENTIER,B.(2009).Lesgrandsproblèmesdel’agriculturemondialeauXXIesiècle.Nourrirl’humanité,ÉditionsLaDécouverte,Paris,2007-2009
SMITH,A.C.Studiesonthephysicalstructureofstarch-basedmaterialsintheextrusioncookingprocess.In:FoodExtrusionScienceandTechnology,ed.byKokini, J.L.,Ho,C.T.,Karwe,M.V.,NewYork,MarcelDekkerInc.,36,573-618,1992.
SWEERMAN,S.(2014).DownoftheMeatlessera.Food&BeverageAsia,18-20.
ZORPETTE,G.(2013,juin3).TheBetterMeatSubstitute.Consultéàl’adressehttp://spectrum.ieee.org/energy/environment/the-better-meat-substitute
9
top related