They develop plant-based chicken bites and fish rinds as an alternative source of protein

VALENCIA, 28 Sep. (EUROPA PRESS) -

Ainia has managed to obtain foods analogous to meat and fish in various presentations, such as pulled pork, chicken bites, fish rinds, vegan analogues for fajitas, black pudding timbale and various formats that simulate fish. Specifically, new plant-based food structures analogous to muscle fiber of animal origin have been generated, through the application of high and low humidity extrusion technology with the aim of finding new alternative sources of proteins.

Framed in the EXT4VEG project, supported by IVACE, the work arises from the need to feed a world population that is growing exponentially and with limited resources, which represents a challenge for the food industry that, increasingly, opts for the search of alternative and sustainable proteins. This has prompted the industry and research centers to dedicate a lot of effort and resources to develop new products analogous to those of animal origin, an alternative that imitates the nutritional and sensory properties of the original product.

To achieve these analogues, firstly, the techno-functional and nutritional properties of alternative protein ingredients from legumes of various types such as mung, lentil, chickpea and broad bean have been analyzed; cereals, such as rice, oats and sunflower; or other sources such as microalgae and lemna, detailed from Ainia.

Subsequently, they have been subjected to high humidity (HMEC) and low humidity (TVP) extrusion processes. High humidity extrusion gives rise to products analogous to muscle fiber of animal origin, with a fibrous, striated, non-expanded, homogeneous appearance and a humidity between 50 and 70%. Low humidity extrusion allows obtaining textured vegetable proteins (Texturised Vegetable Protein: TVP) with a fibrous, dry, heterogeneous, expanded appearance and very lower humidity.

During this process, the behavior of different protein formulas has been evaluated, as well as the influence of the different process variables on the characteristics of the intermediate products obtained. Specifically, its physical properties, its microstructure, as well as its microbiological, sensory and nutritional quality have been evaluated.

After being subjected to culinary operations, Ainia Consumer's trained internal panel has sensorially evaluated the final products made from the protein structures obtained by extrusion, both at a visual, olfactory and gustatory level, comparing them with the original product. The evaluation obtained has been favorable, highlighting aspects such as the fibrosity of the pulled pork, the meaty flavor and smell of the skewers, and the blood sausage, or the fish texture and flavor of the rinds.

Ext4veg has been supported by IVACE and co-financed by FEDER Funds. In addition, it has had the collaboration of the companies Roquette Laisa, Embutidos Martínez, Cinco Tenedores, Productos Pilarica and Manufacturas Ceylan.