Development of extruded meat–plant products and evaluation of selected quality parameters

Authors

  • Nurzhan Tultabayev Kazakh Scientific Research Institute of Processing and Food Industry, Department of Food Technology, 238 Gagarin Avenue, Almaty 050060, Kazakhstan, Tel.: +7 778 588 66 00 Author
  • Urishbay Chomanov Kazakh Scientific Research Institute of Processing and Food Industry, Department of Food Technology, 238 Gagarin Avenue, Almaty 050060, Kazakhstan, Tel.: +7 701 788 4556 Author
  • Gulmira Kenenbay Kazakh Scientific Research Institute of Processing and Food Industry, Department of Food Technology, 238 Gagarin Avenue, Almaty 050060, Kazakhstan, Tel.: +7 702 320 5856 Author
  • Torgyn Zhumaliyeva Almaty Branch of Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan Author

DOI:

https://doi.org/10.5219/scifood.86

Keywords:

infrared drying, extrusion, moisture content, water activity, rheology, meat–plant products

Abstract

This study investigates the influence of infrared (IR) drying, moisture level, and extrusion thermal regimes on the moisture content, water activity, and rheological properties of combined meat–plant extruded products. Composite mixtures based on mechanically deboned beef, collagen mass, lentils, semolina, flaxseed, pumpkin powder, corn starch, and bone broth were processed using a twin-screw SLG65-III extruder. Prior to extrusion, meat components were subjected to infrared drying at 60 °C for 6 h, reducing moisture to approximately 14–18%. Extrusion experiments were conducted under three thermal regimes: 50–100–120 °C, 70–120–150 °C, and 70–150–180 °C. Moisture content decreased from approximately 55% in the raw material to 14% after processing under the highest-temperature regime, while water activity declined to 0.4267. Rheological testing demonstrated substantial differences between samples at 14% and 21% moisture, with low moisture extrudates exhibiting markedly higher mechanical resistance. A preliminary regression model and response surface analysis suggested that higher thermal regimes were associated with lower water activity under the experimental conditions studied. The results demonstrate that infrared drying combined with optimized extrusion conditions significantly improves structural stability and reduces water activity in meat–plant extrudates.

Author Biography

  • Torgyn Zhumaliyeva, Almaty Branch of Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan
    laboratory "Technology of processing and storage of livestock products". Senior researcher

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Published

2026-05-07

Issue

Vol. 20 (2026): Scifood

Section

Articles

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Copyright (c) 2026 Nurzhan Tultabayev, Urishbay Chomanov, Gulmira Kenenbay, Torgyn Zhumaliyeva (Author)

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How to Cite

Development of extruded meat–plant products and evaluation of selected quality parameters. (2026). Scifood, 20(1), 375-388. https://doi.org/10.5219/scifood.86

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