A Photon Migration Method for Characterizing Fiber Formation in Meat Analogs

Authors

  • J. Ranasinghesagara,

    1. Authors are with Dept. of Biological Engineering, Univ. of Missouri, Columbia, Mo. 65211. Author Hsieh is with Dept. of Food Science, Univ. of Missouri, Columbia, Mo. 65211. Direct inquiries to author Yao (E-mail: yaog@missouri.edu).
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  • F. Hsieh,

    1. Authors are with Dept. of Biological Engineering, Univ. of Missouri, Columbia, Mo. 65211. Author Hsieh is with Dept. of Food Science, Univ. of Missouri, Columbia, Mo. 65211. Direct inquiries to author Yao (E-mail: yaog@missouri.edu).
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  • G. Yao

    1. Authors are with Dept. of Biological Engineering, Univ. of Missouri, Columbia, Mo. 65211. Author Hsieh is with Dept. of Food Science, Univ. of Missouri, Columbia, Mo. 65211. Direct inquiries to author Yao (E-mail: yaog@missouri.edu).
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Abstract

ABSTRACT:  Meat analogs produced by high-moisture extrusion of soy proteins are good alternatives to animal meat and have many health benefits. In addition to textural properties, an abundant fibrous structure in such extrudates is a key factor for consumer acceptance. Although several techniques have been developed for quantifying fiber formation in extrudates, their applications for real-time quality control in manufacturing process have been challenging. In this study, we developed a nondestructive imaging technique to quantify fibrous structures in soy protein extrudates. The spatial distribution of light reflectance on sample surface was imaged and a fiber formation index was derived based on the random-walk theory of light transport in anisotropic media. This method has a potential to be used as a nondestructive, real-time quality control tool for products with fibrous structures.

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