摘要
The demand for plant-based meat analogues is increasing,whereas their sensory properties often fail to satisfy non-vegetarian consumers.To address this issue,this study explored how Lactiplantibacillus plantarum fermen-tation affected the functional and flavour characteristics of texturized soy protein(TSP)through solid-state fermentation.TSP samples were fermented at 50%and 70%moisture content and analyzed at every 24-h in-terval up to 168 h.The analysis focused on microbial growth,functional properties,colour characteristics,and flavour profiles,including volatile compounds and free amino acids.A decrease in pH and an increase in viable cell count to 120 h indicated successful fermentation.The water-holding capacity(WHC)decreased under both moisture conditions.The oil-holding capacity(OHC)remained stable at 0.8 g/g at 50%moisture but signifi-cantly increased at 70%,peaking at 72 h before declining.Fermented TSP at 70%moisture showed higher L*(lightness)and b*(blue to yellow)colour values at 72,120,and 144 h compared to the 50%condition.Twenty-three key aroma compounds were identified,including alcohols,aldehydes,ketones,pyrazines,and furans,with several(e.g.,methyl octanal,pyrazine,2-heptanone,benzaldehyde,and hexanal)contributing to a meat-like aroma.The 50%moisture condition resulted in higher concentrations of umami and sweet-tasting amino acids,whereas the 70%condition maintained a steadier release of free amino acids.Overall,fermentation with Lactiplantibacillus plantarum demonstrated the potential to modify the flavour-related volatile profile and improve key functional properties of TSP,which increases its potential as an appealing plant-based meat alternative ingredient.
