Optimization of the egg albumen content in analogue meat nuggets

Meat analogue is a mock meat that is made from non-animal protein and its appearance and smell are very much like real meat. Analogue meat nuggets were prepared as per basic formulation under standardized processing conditions with 6%, 8%, and 10% egg albumen replacing textured soy protein in the product optimized for mushroom and wheat gluten. The pH value increased significantly (P<0.01) with each increasing levels of egg albumen. Moisture and protein percent were comparable at all levels of egg albumen incorporation but these values were significantly higher (P<0.05) than control. All the sensory attributes were significantly higher (P<0.01) at 8% egg albumen as compared to other two levels and control which were comparable to each other. On the basis of sensory quality, 8% egg albumen incorporation was selected as the optimum for preparation of analogue meat nuggets.