Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates.

The rising demand for plant-based meat analogues presents challenges in replicating the sensory qualities of animal meat. This study investigates the impact of Pichia-derived porcine myoglobin (PMb) and bovine hemoglobin (BHb) on the flavor profile, sensory attributes, macrostructure, color, and texture of high-moisture extruded soy protein concentrate-wheat gluten. The addition of PMb and BHb significantly altered the flavor profile by decreasing aldehyde content (hexanal and nonanal), while the contents of ketones (2,3-octanedione and 3,5-octadien-2-one), pyrazines (2-ethyl-6-methylpyrazine), and furans (2-pentylfuran) were increased. The structure of 0.5 % PMb and BHb extrudates exhibited a laminar arrangement, whereas 1 % PMb resulted in a uniform, gelatinous texture. Color analysis showed 0.5 % PMb darkened and reddened the extrudates, with the a⁎ value increasing from 5.51 ± 0.50 to 6.44 ± 0.57, and the a⁎ value reached 8.33 ± 0.37 when 1 % PMb was added. These findings offer valuable insights into the development of plant-based meat analogues.