Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure
Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000115 |
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| _version_ | 1832573119840124928 |
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| author | Miek Schlangen Iris van der Doef Atze Jan van der Goot Mathias P. Clausen Thomas E. Kodger |
| author_facet | Miek Schlangen Iris van der Doef Atze Jan van der Goot Mathias P. Clausen Thomas E. Kodger |
| author_sort | Miek Schlangen |
| collection | DOAJ |
| description | Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues. Two distinct meat analogue product sets are produced with shear cell technology varying in formulations and processing conditions to obtain a wide range of product structures: one based on mung bean protein-rich fractions and the other based on combinations of soy protein isolate and pectin. Mechanical properties are assessed using tensile testing, microstructure is studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure is quantified using a computer vision algorithm based on segmentation and shape features. Both correlation analyses on the response parameters and parameter variance are studied to distinguish the product sets. Strong correlations are found between anisotropy-related parameters, such as fibre score in macrostructure, air anisotropy in microstructure, and the toughness anisotropy index from mechanical properties. Some correlations are found to be product-set independent, such as air bubble anisotropy and fibre score, indicating universal relationships within this study, while other correlations are product-set dependent, such as between fibre score and the anisotropy index of the Young's Modulus in the mung bean fine fraction product set. The relationship between microstructural air bubbles and macrostructure and mechanical properties is apparent in all correlation analyses. Last, univariate feature selection provided insight into which parameters are most important for selected target features. |
| format | Article |
| id | doaj-art-fc29807c3c374da6b317c0eb96558181 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-fc29807c3c374da6b317c0eb965581812025-02-02T05:29:18ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100980Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructureMiek Schlangen0Iris van der Doef1Atze Jan van der Goot2Mathias P. Clausen3Thomas E. Kodger4Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands; SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark; Corresponding author. Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands.Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA, Wageningen, the NetherlandsLaboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA, Wageningen, the NetherlandsSDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, DenmarkPhysical Chemistry and Soft Matter, Agrotechnology & Food Sciences Group, Wageningen University & Research, Wageningen, WK 6700, the NetherlandsTexture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues. Two distinct meat analogue product sets are produced with shear cell technology varying in formulations and processing conditions to obtain a wide range of product structures: one based on mung bean protein-rich fractions and the other based on combinations of soy protein isolate and pectin. Mechanical properties are assessed using tensile testing, microstructure is studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure is quantified using a computer vision algorithm based on segmentation and shape features. Both correlation analyses on the response parameters and parameter variance are studied to distinguish the product sets. Strong correlations are found between anisotropy-related parameters, such as fibre score in macrostructure, air anisotropy in microstructure, and the toughness anisotropy index from mechanical properties. Some correlations are found to be product-set independent, such as air bubble anisotropy and fibre score, indicating universal relationships within this study, while other correlations are product-set dependent, such as between fibre score and the anisotropy index of the Young's Modulus in the mung bean fine fraction product set. The relationship between microstructural air bubbles and macrostructure and mechanical properties is apparent in all correlation analyses. Last, univariate feature selection provided insight into which parameters are most important for selected target features.http://www.sciencedirect.com/science/article/pii/S2665927125000115Mechanical propertiesMeat analoguesStructureAir bubblesAnisotropyMicrostructure |
| spellingShingle | Miek Schlangen Iris van der Doef Atze Jan van der Goot Mathias P. Clausen Thomas E. Kodger Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure Current Research in Food Science Mechanical properties Meat analogues Structure Air bubbles Anisotropy Microstructure |
| title | Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure |
| title_full | Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure |
| title_fullStr | Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure |
| title_full_unstemmed | Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure |
| title_short | Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure |
| title_sort | meat analogues the relationship between mechanical anisotropy macrostructure and microstructure |
| topic | Mechanical properties Meat analogues Structure Air bubbles Anisotropy Microstructure |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000115 |
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