Effects of pectin and avocado oil in the production of meat analogues obtained by high moisture extrusion and their physicochemical characterization

This is a Experimental Study study.

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Key Points

Meat analogues showed enhanced physicochemical properties with the addition of pectin and avocado oil, improving texture and flavor.
The study revealed that high moisture extrusion significantly affected the nutrient composition of the meat analogues, based on chemical analyses.
Assessment of the physicochemical characterization utilized several methods including texture analysis and moisture content measurement.
These findings support the development of plant-based protein sources, which may meet nutritional demands and consumer preferences.

Experimental analysis demonstrates improved physicochemical properties in meat analogues, highlighting plant-based protein potential.

The growing demand for plant-based protein foods that meet nutritional needs and are also palatable to consumers has given way to meat analogues.

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Ur-Mora et al. (2025) studied this question.

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