Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins

This study aimed to investigate juiciness perception of PBMA patties by exploring the relationships between physicochemical and sensory properties. Patties were designed to vary in water holding and release properties by controlling hydration level (water:TVP ratio 1:1, 1:3, 1:5) and particle size (particle surface area 0.2, 10, 20 mm²) of Textured Vegetable Protein (TVP). Increasing TVP hydration level increased water cooking loss, while fat cooking loss remained unchanged. Despite this, higher initial water content still led to a 30 % increase in water content and a 51 % decrease in stiffness of cooked patties. The elevated water content significantly enhanced serum release under compression, which strongly influenced juiciness and fattiness perception. Increasing TVP hydration level increased juiciness (+204 %) and fattiness (+71 %), but decreased hardness (−53 %) and crumbliness (−41 %) intensity. Increasing TVP particle size increased cutting work during blade cutting tests, yielding harder (+62 %) and chewier (+119 %) patties. Network analysis revealed that increased juiciness enhanced fattiness, savory and garlic flavor and decreased hardness intensity. These variations in sensory properties influenced liking, which was positively related to juiciness, chewiness and savory flavor, and negatively to beany flavor. We conclude that increasing TVP hydration level effectively alters patty composition and texture and enhances juiciness of PBMA patties, while varying TVP particle size primarily impacts patty texture without affecting composition. Juiciness of PBMA patties is driven by retained water after cooking, serum release under compression and stiffness. Enhanced juiciness not only boosts flavor perception but also drives consumer liking.