Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties.

The soaking with ethanol of the texturized pea protein is an effective strategy to reduce off-flavors in hybrid meat patties. However, it produces changes on the textural characteristics by the solubilisation of the proteins of the texturized pea, reducing the availability to form the network and affecting volatile retention. The formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues. This article is protected by copyright. All rights reserved.