Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue

Abstract

Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) and temperature profiles (40-70-110-130 °C and 40-70-120-150 °C). The effect of extrusion processing parameters such as moisture content, screw speed, and different temperature profiles on the properties of the extrudates was investigated. The produced meat analogues had a fibrous structure and brown colour, which may be due to the derived hempseed protein. The specific mechanical energy (SME) required in this study was low and ranged from 63 to 185 kJ/kg. As moisture content increased, it was discovered that hardness, chewiness, and cutting strength values decreased. Nevertheless, cutting strength values increased when a higher temperature profile was used. By using a higher temperature profile, the protein was completely denatured, leading to the formation of stronger fibres in the meat analogues with a higher quality in terms of texture. The study demonstrated the possibility for both materials from underutilised side-streams to be converted into meat analogues, which would provide variety for the HMMA on the market.