Vegetable protein products, textured

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Ingredients most commonly used in textured vegetable protein products are defatted soy flours or grits. Preferably, the defatted soy flour should contain a minimum of 50% protein with a nitrogen solubility index of 50 to 70, a maximum of 30% insoluble carbohydrate, and less than 1% fat (9). ... 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

Several soy products may be used as protein sources in dog foods. In dry extruded diets, both ileal and total tract crude protein digestibilities of soy-containing diets appear to be equal or superior to diets containing animal protein by-products. On the other hand, in canned foods, texturized vegetable protein can reduce dry matter and crude protein digestibilities by dogs, and soy protein sources usually increase fecal output. A lack of information is apparent on the effects of including soy protein sources in diets fed to cats. 

The principles of extrusion were described by Mercier et al. (1989) and. the processing of proteins by Stanley (1989) and Rokey et al. (1993). Texturized Vegetable Protein and TVP are registered trademarks of the Archer Daniels Midland Company, Decatur, Illinois, and the generic terms texturized soy protein, TSP, or texturized vegetable foodprotein are used. Two types of products are made (i) extrusion-cooked meat extenders, which are made from SF or flakes or SPC and are rehydrated to 60 to 65% moisture before blending with meats or meat emulsions at levels of 20 to 30% and... 

Soy-based products that are not fermented (soy milk, tofu, textured soy protein, hydrolyzed vegetable protein, soy protein concentrate, meat analogs, unfermented soy sauce )... 

Most of the defatted toasted soya flour (50 % protein) produced is used as a high-protein supplement for animal feed, but increasing quantities are finding outlets in human food preparations. Texturised vegetable protein, for example, can be produced by extruding a heated slurry of soya flour. The dry open-textured particulate material obtained can be used directly as an extender in comminuted meat products alternatively, further processing can be undertaken to yield material with increased functionality and a higher content of protein. 

Recently, processes using extreme pressures (e.g., 400 MPa) have been applied to meat in all its product forms (Hayashi and Bahiy 1996). Just as in heat processing, vegetative cells of microorganisms are destroyed, so the process is equivalent to pasteurisation. However, the sensitivity of muscle proteins to pressure denaturation is different from in heat treatment so, while the same safety status is achieved, a product whose appearance, colour and texture is more like that of an uncooked meat is obtained. 

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