Utilizing Haematococcus pluvialis to simulate animal meat color in high-moisture meat analogues: Texture quality and color stability.

The effect of Haematococcus pluvialis (HP) (0.25∼1.25 %) as a colorant during high moisture extrusion (50 %) on the texture and microstructural properties of soy protein-based high moisture meat analogs (HMMA) was evaluated. Furthermore, the stability of HP-induced meat like color of the HMMA as a function of light exposure, freeze/thawing, frozen storage and cooking temperature and duration was investigated. The addition of HP reduced the elasticity of HMMA but enhanced its hardness, chewiness, and resilience. HP addition at low levels promoted the flexible and disordered regions within the protein secondary structure while excessive HP addition was unfavorable for protein cross-linking. The optimal degree of texturization was achieved with 0.75 % HP. Sensory evaluations revealed that HMMA with 1 %HP had a color similar to fresh beef sirloin, while HMMA with 0.25 % HP had a color closer to fresh pork loin. Light exposure induced the greatest color loss of the meat analogs compared with the cooking and frozen storage. The a* value of HMMA containing 1.25 % HP decreased by 30 % during the 14 days of light exposure. Frozen storage at darkness efficiently preserved the meat-like color of the extrudates. Overall, HP was found as promising colorant for HMMA production but the storage condition of the extrudates should be carefully optimized.

Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

BACKGROUND: Dark spots may affect the appearance of fresh noodles during storage, even when made from flour with low ash content. The effect of flour bran content on the degree of dark spot formation in fresh wet noodle sheets (FWNS) is investigated to explain this phenomenon. RESULTS: Confocal laser scanning microscopy (CLSM) observation revealed that the wheat bran particles were responsible for the formation of dark spots on FWNS, with each bran particle core generating a single dark spot. In wheat flours with low ash content, the number of wheat bran particles causing dark spot formation on FWNS was limited, and these particles were not visible to the naked eye until their size exceeded approximately 50 µm. Tropolone, a polyphenol oxidase inhibitor (PubChem CID: 24900578) and dry heating treatment, which inactivates polyphenol oxidase, was found to inhibit or reduce the formation of dark spots. CONCLUSION: Based on these findings, it can be concluded that bran particles, rich in polyphenol oxidase, play a key role in dark spot formation. © 2023 Society of Chemical Industry.