Use of Whey Protein in Meat Analogues Produced by High Moisture Extrusion: Impact on Texture, Physicochemical Properties, and Sensory Attributes

Hybrid meat analogues containing both animal and plant-based ingredients may help omnivores in transition to more sustainable diets. The aim of the study was to investigate sensory appeal of hybrid meat analogues including whey protein isolate (WPI) as an ingredient. We studied four meat analogues produced by high-moisture extrusion: Sample A included 50% pea protein isolate (PPI, commonly used in meat analogs), sample B included 25% WPI + 25% PPI, sample C included 25% WPI + 25% potato protein isolate (PoPI), and sample D included 50% WPI. In addition, all samples contained 50% oat fiber concentrate (rich in beta-glucan). The samples were subjected to two sensory studies, the first one with raw samples, the second one with samples deep fried in canola oil. The formulations were evaluated for pleasantness (of appearance, smell, taste, texture, and overall, using a 9-point scale), perceived flavor and texture attributes (using CATA), and ranking by an untrained panel (N1 = 100 panelists, N2 = 80 panelists). Pleasantness of all samples was evaluated, on average, around the middle of the scale (mean 4.1–5.9, on a scale 1-9) and by 49-60% of the panelists as ‘mild’. Importantly, bitterness, a common challenge in plant protein ingredients, was rarely cited. The samples ‘50% PPI’ and ‘25% WPI + 25% PPI’ were rated as more pleasant in taste and texture than the sample ‘25% WPI + 25% PoPI’, that was regarded by 80% of the panelists as ‘dry’ and ‘floury’. In conclusion, our results suggest that WPI is a promising protein ingredient with mild flavor for meat analogs when used with PPI and oat fiber concentrate.