The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high moisture meat analog (S-HMMA) produced by the extrusion process. High pressure treatment was applied at 200, 400 and 600 MPa for 5, 10 and 15 min. Physical properties of S-HMMA including appearance, moisture content, color and texture were analyzed during storage at 4 °C for 8 weeks. Higher pressure and longer storage time significantly reduced moisture content by creating more air cells and increasing cavitation. L* value of S-HMMA products increased at higher levels of pressurization while increasing storage time tended to decrease lightness. The unpressurized control S-HMMA product showed increasing hardness and toughness, while S-HMMA products subjected to various pressures exhibited higher hardness and toughness over time compared to the control sample at 200-400 MPa. Products treated with high pressure (600 MPa) showed the highest reductions in microbial growth but the aroma of the beans became more pronounced.
Keywords: Extrusion process; High moisture meat analog; High pressure; Physical property; Shelf-life.
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