Enhancing the Quality of Pea Protein-Based Meat Analogues via Nitrogen-Assisted Extrusion and Real-Time Ultrasonic Quality Monitoring

This study investigates the influence of nitrogen gas injection on the physical properties of pea protein-based meat analogues (PBMAs) during high-moisture extrusion cooking. Building upon recent advancements in gas-assisted extrusion for soy-based meat analogues, this research extends the approach to pea protein, evaluating the effects of nitrogen pressures (0, 225, and 450 kPa) on PBMA density, texture, and ultrasonic properties. At 450 kPa, nitrogen injection induced bubble nucleation, reducing density and longitudinal cutting force while preserving a fibrous texture, as revealed by X-ray microtomography. Ultrasonic analysis demonstrated the potential of real-time, non-destructive quality assessment by detecting structural changes linked to gas incorporation. The findings highlight that nitrogen injection at optimized pressures can enhance PBMA sensory attributes, including textural softness, without compromising fibrous structure. Furthermore, this study confirms the utility of ultrasonic characterization as a novel tool for monitoring PBMA quality during extrusion, complementing existing textural and microstructural analyses. By extending gas-assisted extrusion techniques to a new protein source, this research provides valuable insights into the scalability and versatility of this technology for producing next-generation meat analogues. Future work will explore varied blowing agents, extrusion conditions, and their implications for product quality and nutritional properties.