Storage Stability of Meat Analogs Supplemented with Vegetable Oils

The addition of various oils to meat analog has been an important topic improving its juiciness and tenderness. However, this causes a concern about oil leaching from the during long-term storage. Here, we aimed assess storage stability vegetable-oil-supplemented analogs analyze effects temperature period on their physiochemical characteristics. were prepared by adding 30 g castor oil, orange palm shortening, or margarine vegetable based 100 textured protein. They then stored at −18 −60 °C for 6 months analyzed one-month intervals. supplemented with had highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), DPPH-radical-scavenging activity (30.01%; 30.87%) under °C, respectively, as well liquid-holding capacity in different conditions. During frozen storage, barely affected quality. all samples was maintained months, although quality slightly reduced increase duration. Coliform group bacteria not detected regardless condition. In conclusion, results supposed that can be promising candidate tenderness analogs, least findings study are relevant development promotion alternative animal meat.