The nutritional and quality changes of soybean plant-based bacon were analyzed and studied under various thawing methods (running water, still water, microwave, and room temperature) and processing methods (steam, roast, and fry) were examined and analyzed in this study.Results showed that microwave thawing exerted the greatest influence on the quality of plant-based bacon among the thawing methods.Specially, the fat content of the samples under microwave thawing (1.43%) was significantly higher than those of other methods, L* value (31.78) and b* value (15.69) were significantly lower than those of the other groups.Furthermore, the microstructure was obviously different from that of the other groups, exhibiting a disordered and porous appearance.With respect to the processing methods, steam displayed less impact on plant-based bacon, while roast and fry significantly impacted its nutritional content and textural properties.The water activity of samples after steam treatment (68.09%) was significantly higher than that of the other groups, and its protein content (2.75%) was significantly lower than that of the other groups.Additionally, its hardness, elasticity, and chewiness demonstrated considerable differences compared to those of the other groups.The result of this study can provide suggestions for the production and processing of plant-based bacon in future times.
WANG Xinyi
,
XU Yuanfang
,
LIU Yue
,
DU Tongshen
,
SHEN Cunkuan
,
YAN Jinxin
,
YANG Liuming
,
YANG Hua
. Effects of different thawing and processing methods on quality of plant-based bacon[J]. Food and Fermentation Industries, 2024
, 50(13)
: 204
-208
.
DOI: 10.13995/j.cnki.11-1802/ts.036499
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