Influence of iota carrageenan addition on the properties of soya protein meat analogues

- Soya meat analogues were made with addition of iota carrageenan using high moisture extrusion processing.
- Iota carrageenan improved the properties of meat analogues.
- Iota carrageenan is a promising additive to improve the texurization in meat analogues.

The aim of the study was to investigate the effect of addition of iota (ι) carrageenan (ICGN) on physical properties (cooking yield, expressible moisture, and colour), texture, sensory parameters and microstructure of soya meat analogues produced by high moisture extrusion processing. The high moisture extrusion trials were carried out using soya protein concentrate with the addition of 0.75%, 1.5%, 2.25% and 3% ICGN (by dry mass). The colour of the extrudates was not affected drastically by the addition of ICGN. Expressible moisture and cooking yield were decreased and textural properties, such as cutting force and elasticity, were increased significantly upon the addition of ICGN. Scanning electron microscopic observations showed that increasing ICGN levels led to a more compact network in the meat analogues supporting the changes obtained in texture, cooking yield, and expressible moisture. Sensory evaluation results confirmed that the increase in ICGN concentration led to harder, more fibrous and less juicy products resulting in a significantly improved overall acceptance. The extrudate with 1.5% ICGN was preferred by the panellists.