Development of extruded meat–plant products and evaluation of selected quality parameters
DOI:
https://doi.org/10.5219/scifood.86Keywords:
infrared drying, extrusion, moisture content, water activity, rheology, meat–plant productsAbstract
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.
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Copyright (c) 2026 Nurzhan Tultabayev, Urishbay Chomanov, Gulmira Kenenbay, Torgyn Zhumaliyeva (Author)
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