1. MOCK MEATS :
Nutritional Quality,
Development &
Consumer Trends
Presented by :
RAICA MONDAL
001910901038, UG-4
Department of Food Technology and Biochemical Engineering
Jadavpur University
Date - 21-Nov-2022
FINAL YEAR SEMINAR ON :
3. They simulate the aesthetic, organoleptic, and chemical characteristics of
traditional meat products.
Concept is not new but early plant-based meats did not try to biomimic
conventional meat.
There is a sense of urgency to develop vegan meat to mainstream consumers,
instead of a specific niche of consumers.
4. Neutral in taste and doesn't have any aroma of the ripe fruit.
Has a fibrous texture
Other nutritional benefits include -
Green Jackfruit powder decreases blood sugar glycosylated haemoglobin (HbA1c)
in Diabetes patients.
Being high in fiber, it aids in digestion.
Jackfruit contains good amounts of vitamin C, a powerful antioxidant that can
boosts immune system by stimulating the production of white blood cells to help
the body fight off diseases and infections.
Its high potassium content helps lower elevated blood pressure, and high
antioxidant and flavonoid content protect against cancer.
Indigeneous to the Indian subcontinent, tender jackfruit has been a meat susbstitute for
ages. Raw jackfruit is the thick flesh around the seed just 2 to 4 days before it turns
sweet.
Attributes of jackfruit that make it a suitable choice for development of mock-meats.
1.
2.
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4.
Tender Jackfruit Meat, Vegan Pork
or 'Gacch-patha' (Tree Mutton)
Tender Jackfruit Meat is a
traditionally known 'Mock
Meat' in Bengal
5. Some other sources of vegan meat :
1)
6) 7)
5)
4)
3)
2)
Soy bean
Wheat Gluten
Mushrooms
Mycoprotein
Yeast
Potato
Pea
1.
2.
3.
4.
5.
6.
7.
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Primarily being used for
oilseed or fibre now
Primarily being used for
starch production now
Belong to Kingdom
Fungi
6. Chemical composition of Soybean (Source : Chapter 7, Functional foods:
principles and technology)
Why is soy chosen as a meat analog?
Protein content higher (usually 40%, dwb) than any
other plant-based source.
Can be easily extruded into Texturised Soy Protein
(TSP)
Good amino acid profile, almost similar to animal
protein (elaborated later on)
Good dietary fiber content (about 8%, dwb)
Production of soybean in the world (Source : Chapter 7, Functional
foods: principles and technology)
Fig. A typical fibrous soy protein. Courtesy of Wenger Manufacturing,
Sabetha, KS.
8. Crop Development
No prior research & development of crops for this specific purpose.
Lack of raw materials hence.
Even if novel proteins are available, their supply is limited.
Variability in RM due to growing location & conditions, i.e., lack of standardization
in 1st step. This creates inconsistency in mid-stream ingredients.
Challenges in this step :
9. Process Flowsheet of Soy Protein Concentrate Preparation
Ingredient Optimization
Tab. Soy concentrates characteristics for texturization
12. Technology employed to obtain Texturised Soy Protein (TSP)
Protein denaturation - lowers solubility, improves digestibility of protein, inhibits heat labile protein inhibitors.
Reducing raw & beany flavour - some volatiles removed by the extrusion and decompression of the protein at the extruder die
Homogeneous mixing - promotes cross linking for desirable texture changes
Shaping of Products - shapes TSPs into convenient and transportable portions for packaging
Usually, extrusion is used in the texturising of soy proteins. It serves these basic functions.
Fig. The basic components of an extrusion system
into three parts: (a) precondition process; (b) the
extruder barrel configuration; (c) the die and knife
assembly
13.
14. Comparison between protein denaturation and texturization mechanisms of low- and high-moisture extrusions
15.
16. Effect of extrusion temperature on protein dispersibility index (PDI) and
lipoxygenase enzyme activity (LOX).
17. Product Formulation & Manufacturing
Usually Texturised Vegetable Proteins (TVPs) are used.
Protein isolates (90-95% protein, dwb) are used.
Savoury food products usually comprise a combination of a - (a) protein substrate & (b) an
accompanying savoury flavour/functional ingredient system.
(a) Protein Substrate :
TVPs provide a matrix for dispersion of flavours and fats & binds them together.
It provides gelling emulsification, improved water holding capacity, fat retention and
enhanced texturizing properties. Also improves nutritional quality by enhancing protein
content of the product.
18. (b) Accompanying savoury flavour/functional ingredient system :
Fig. Pyramid approach to building flavour/functional ingredient
system for savoury foods
Binder - a dietary fibre that aids in water retention for sustained juicy mouthfeel & good shape
stability. Added nutritional advantage as extra fibre is added.
Fat - provides body and mouthfeel to product, gives sizzle & succulent texture.
Water (Ice cold) - required for binding & improves succulence.
Colour - imparts colour characteristic to type of meat being mimicked.
Corn flour - carrier of spices, adds to crunchiness of vegan meat
Salt - provides salty & long lasting flavour; improved water binding & anti-microbial properties.
Maltodextrin - used as a filler.
Yeast extracts, yeast autolysed, yeast dried - Improves mouthfeel, provides tongue coating sensation,
gives a long lasting balanced taste & induces salivation.
Garlic powder, Onion powder, Black pepper powder etc - add to specific flavour profile of product
[A] Functional Ingredients
[B] Carriers & Bulk Ingredients
[C] Savoury & Umami Tastes
[D] Defining Savoury
[E] Decoration
May include cracked pepper, rubbed herbs like chives, dill etc & cracked spices like chilli flakes. Used for
increasing aesthetic appeal.
[F] Top notes - These include specific flavour blends that impart typical meat like flavour profile. eg.
Chicken flavouring, beef flavouring etc. and their flavour enhancers (if used).
19. Flavour Pyramid denoting the different notes of a flavouring system of
chicken-flavoured soy patty
20. Take 2 types of TVPs and water in 1:3 ratio (w/w).
Pass hydrated TVP chunks were passed through a mincer to form minced TVP.
Mix the hydrated TVP flakes in a planetary mixer for 1 min.
Hydration & Mixing of TVPs
Add pre-measured dry ingredients to the hydrated TVPs. Blend for 2 min.
Add ice-cold water till desired consistency.
At the end, add fat & mix.
Mix flavour by hand mixing.
Blending of Patty Emulsion
Put mixture into circular ring moulds to give a patty shape.
Freeze overnight at -4°C. Take out the next day, thaw & deep-fry in the fryer. Temp of
frying = 180°C (approx.), time = 3 to 4 min.
Perform sensory evaluation for colour & flavour profile.
Shaping, Freezing, Thawing, Frying & Evaluation
Process Flowsheet for Preparartion of Vegan Burger Patty (Laboratory Scale; Unpublished Data)
21. Vegan patties after shaping & freezing Vegan patties after coating with
breadcrumbs & frying
23. Consumer Trends
COVID-19 was spread by an animal to a human by means of meat consumption. People
then self-analysed upon their own eating behaviour.
Meat aisle in many supermarkets remained empty and unsold at the peak of COVID 19
and many turned into plant-based and vegan alternatives popularly called as mock meat.
Breeding animals for food ends up in climate variation, polluted water, and destruction of
animal habitat.
Some make the switch due to ethical or religious reasons. Today's plant-based meat options
appeal to the fast growing segment of "flexitarian" market.
24. Off late, in India also the concept of vegetarian meat is catching
up.
In India, 25.5% were not at all familiar, 35.8% were slightly or
moderately familiar and 38.7% were very or extremely familiar
with fake meat.
TRENDS IN INDIA :
Some Indian brands that
manufacture vegan meats -
GoodDot, Wakao, Urban
Platter & Licious.
25. Conclusion
Healthy eating doesn’t have to be complicated. The debate is not about eating
meat or not eating meat, but about doing the best for ourselves.
Although, meat protein has the best Biological Value (BV), it is not
sutainable. Research studies that focused on the assessment of the carbon
footprint of meat analogs concluded that meat analogs are a more sustainable
alternative compared to meat and processed meat products as plant-based
meat emit less carbon footprint than the production of meat products.
Though plant based meat accounts for a small portion of the Indian market ,
it’s popularity is growing rapidly among both vegetarians and non –
vegetarians. So, if you are a vegetarian or vegan or just someone who is
trying to decrease meat in your diet, do taste the meatless meat foods available
in the market.
26. References :
Vinod A. N., Lahal M. A., Mock meat and its role in health: a review. Int J Community Med Public
Health, 2021; DOI : 8:1533-7.
Lusas E. W. and Riaz M. N., Soy protein products: Processing and use. J. Nutri, 1995a; DOI :
125:573S-580S.
Bohrer B. M., Review: Nutrient density and nutritional value of meat products and non-meat foods
high in protein, Trends in Food Science & Technology, 2017; DOI : 10.1016/j.tifs.2017.04.016
Huang S.,Wang L.M., Sivendiran T. & Bohrer B.M., Review: Amino acid concentration of high protein
food products and an overview of the current methods used to determine protein quality, Critical
Reviews in Food Science and Nutrition, 2017; DOI : 10.1080/10408398.2017.1396202
Ismail I., Hwang Y. and Joo S.T., Meat analog as future food: a review, J Anim Sci Technol 2020; DOI
: 62(2):111-120
Ko.odziejczak K., Onopiuk A., Szpicer A., Poltorak A., A. Meat Analogues in the Perspective of Recent
Scientific Research: A Review, Foods MPDI 2022; DOI : https://doi.org/10.3390/foods11010105
27. References :
Guo M., Functional Foods : Principles and Technology, First Edition, Chapter 7
(p 237-278), Woodhead Publishing, 2009
Yada R.Y., Proteins in Food Processing, Second Edition, Chapter 22 (p 517-
558), Woodhead Publishing, 2017
28. References :
V. Meera, Mock Meat : Is it a Healthy and Sustainable alternative ?, Available at :
http://foodsafetyworks.com/insights/mock-meat-is-it-a-healthy-and-sustainable-
alternative/; (accessed on 13.11.2022)
Clayton E.R., Specht L., The science of plant-based meat, Available at :
https://gfi.org/science/thescienceofplantbasemeat/#:~:text=What%20is%20plant%2
Dbased%20meat,seafood%2C%20eggs%2C%20and%20dairy.; (accessed on
12.11.2022)
