Uncovering the Processes of Plant-Based Meat and Seafood

Extrusion cooking and shear cell processing are used to produce the products, with examples of commercial plant-based meat and seafood products provided.

Fremont, CA: The Processing column explores the history and market of plant-based meat and seafood, highlighting technologies and ingredients use. Extrusion cooking and shear cell processing are used to produce the products, with examples of commercial plant-based meat and seafood products provided.

Extrusion Technology

Textures resembling meat and seafood are produced by high-moisture extrusion processing of plants. It involves heating the barrel and shearing screws, altering protein structure, and forming soluble or insoluble aggregates. An anisotropic protein network is formed by aligning proteins in the flow direction using a long cooling die. Various final product characteristics can be achieved by adjusting process conditions like barrel temperature, screw speed, configuration, cooling rate, and die geometry. Combining chemical and physical processes, wet texturization produces a more fibrous structure.

Shear Cell Technology

A high-temperature conical shear cell can be used for protein mixture formation, achieving shear-induced structure formation. A larger Couette shear device has been developed based on the concept of a concentric cylinder rheometer. The sample material is placed in a shearing zone between two cylinders, heated by steam and cooled by air or water. This simple, mild, and cost-effective technology produces larger fibrous meat analogs with a more efficient and cost-effective method.

Ingredients for Plant-Based Meats and Seafood

Pulses, root vegetables, cereals, and oilseed proteins are emerging as new plant-based protein sources for vegetarian and vegan dishes. Pulses from yellow and green peas, lentils, chickpeas, fava, and mung beans have a beany flavor profile and are popular for meat analog applications. Other plant-based proteins include leafy vegetables like broccoli, root vegetables like carrot and potato, oil seeds like pumpkin seed, sunflower seed, watermelon seed, almond, and coconut proteins, and grains like ancient grains and corn proteins. Seaweed and algae are also used in seafood analogs due to their high protein content and resemblance to seafood flavor. Lenteins, produced by Parabel, have an excellent amino acid profile compared to soy protein. Hemp protein powders have a nutty flavor and high solubility.