Characterization of meat analogue nugget: effect of textured vegetable protein


  • Nantawan Kitcharoenthawornchai Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok
  • Thepkunya Harnsilawat Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok



meat analogue nugget, textured vegetable protein, textural properties, color, liquid separation


Meat analogue nugget is the imitation product which should have texture, flavor and appearance similar to the meat nugget. Generally, the main ingredients for the meat analogue are soy protein or gluten. Textured vegetable protein (TVP) may be added to create the desirable texture. The study aimed to characterize the meat analogue nugget as the effect of TVP addition. Four formulas of meat analogue nuggets were prepared. The effect of TVP (10, 30, 50 and 70 %) was studied using texture, color and liquid separation measurements. An increase in TVP from 10 to 70 % in the formula decreased hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p≤0.05). Shear force and work of shearing were also decreased when increasing the TVP concentration. The addition of TVP caused the substitution of isolated soy protein, gluten and water in the formula which resulted in a fibrous structure of the product. The addition of TVP increased lightness and redness while decreased yellowness and chroma values of the uncooked meat analogue nuggets. Hue angle of all samples was in the yellowish and orange tone. This was due to the color of TVP after rehydrated which is pinkish-brown. The addition of TVP resulted in an increase in the percentage of liquid separation from the sample after centrifugation. However, the percentage of liquid separation for all samples was lower than 1.6% which meant that the liquid could be absorbed by the ingredients in the formula.


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How to Cite

Kitcharoenthawornchai, Nantawan, and Thepkunya Harnsilawat. 2017. “Characterization of Meat Analogue Nugget: Effect of Textured Vegetable Protein”. Food and Applied Bioscience Journal 3 (2):121-29.



Food Processing and Engineering