Abstract: In this study, we prepared flavored meat analogues using soybean protein isolate and wheat gluten as major ingredients and natural flavor-active oil powder as a flavoring agent by high moisture extrusion. Solid phase microextraction coupled with gas chromatography-mass spectrometry, scanning electron microscopy, nuclear magnetic resonance and infrared spectroscopy were used to determine the effect of screw rotation speed on flavor retention, microstructure, water distribution and protein structure of flavored meat analogues. The results showed that flavor retention increased with increasing screw rotation speed up to 300 r/min and then decreased. In addition, dense microstructure of meat analogues, smaller freedom of motion of water molecules and unfolding of protein secondary structures were beneficial to the preservation of flavor substances.

Key words: meat analogues, screw rotation speed, volatile components, microstructure, moisture distribution, protein structure