Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues

Soybean meal is a high quality plant protein resource. Exploring the possibility of using soybean meal instead of soybean protein isolate as raw material for high water extrusion plant protein meat processing is of great significance for production enterprises to control production cost and improve the economic value of soybean meal. In this study, the soybean meal was used as raw material to systemlly explore the effect of the water-added content (10.5, 11, 11.5, 12 kg/h) on the quality and structural characteristics of high-mositure extruded vegetable protein meat through determining the hardness, elasticity, chewiness, color and luster, water-holding capacity, oil-holding capacity, and chemical-crosslinking force and using Fourier infrared spectrum and scanning electron microscope. The results showed that the hardness, elasticity, and chewability of the vegetable protein meat were significantly decreased with the increasing water-added content during extrusion (P