Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology

Abstract

Meat analogs focus on sustainable development, mimicking the physical properties and nutritional components of meat. The main objective of this study was to determine the optimal extrusion process parameters for producing high-moisture meat analogs (HMMAs) by adding 30% isolated mung bean protein (IMBP) using the response surface methodology (RSM). This study evaluated the effects of independent variables (moisture content—50%, 55%, and 60%; screw speed—150, 200, and 250 rpm; and barrel temperature—140, 150, and 160 °C) on the physicochemical and textural properties of the meat analogs during high-moisture extrusion. The results indicated that moisture content had a greater impact compared to barrel temperature and screw speed. Furthermore, the fiber structure increased with rising barrel temperature, while increasing moisture content led to a reduction in fiber structure. The water absorption capacity and nitrogen solubility index were positively correlated with moisture content, whereas the oil absorption capacity, integrity index, chewiness, and cutting strength showed the opposite trend. The study predicted the optimal extrusion process parameters for IMBP-based HMMAs to be a moisture content of 54.21%, screw speed of 185.68 rpm, and barrel temperature of 159.36 °C. Considering practical conditions, the optimal process variables for producing IMBP-based HMMAs in this experiment were adjusted to a moisture content of 54%, screw speed of 186 rpm, and barrel temperature of 159 °C.

Keywords

• isolated mung bean protein
• high-moisture extrusion cooking
• meat analog
• process variables
• response surface methodology