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Jie Hong Chiang
Doctor of Philosophy, (Food Technology)
Study Completed: 2020
College of Sciences
The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins
Extruded meat alternatives made from plant proteins provide textural properties similar to meat but with poor aroma and flavour. Mr Chiang’s research aimed to produce a flavoursome protein ingredient derived from low-value meat by-products that could be added as a flavour to plant-based extruded meat alternatives. Work was undertaken to develop a process to intensify the meaty flavour of beef bone extract. The resulting process involves enzymatic hydrolysis and Maillard reaction under controlled conditions which is practical for industry. The addition of the Maillard-reacted beef bone hydrolysate to plant-based extruded meat alternatives resulted in significant improvement in flavour whilst maintaining the desired fibrous texture. The work provides opportunity for increasing the value of meat by-products and makes a significant contribution to the growing field of meat alternatives.
Dr Michael Parker
Mr Allan Hardacre
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Last updated on Monday 04 April 2022