SAFETY AND MICROBIAL DYNAMICS OF HIGH-MOISTURE EXTRUDED PROTEIN SYSTEMS UNDER CHILLED STORAGE

Abstract

Growing consumer demand for environmentally sustainable protein alternatives has intensified research into the safety and quality of plant-based meat alternatives. This study evaluates the microbiological stability of extruded products with high moisture content obtained from soy and pea protein isolates, as well as composite formulations with the addition of soryz flour, hazelnut meal, and chickpea flour. Ten samples were produced using two industrial extrusion temperature profiles (40–60–80–100 °C and 60–80–100–120 °C) and stored in a refrigerator (+4 °C) for 24 days. Pea protein izolate blends with grain and nut components processed at a milder temperature profile demonstrated excellent microbiological stability, which can be explained by improved water-binding and microstructural properties. These results highlight the practical importance of formulation and extrusion parameters in the development of microbiologically safe plant-based meat alternatives. The study provides industry-relevant information for the development of stable, high-moisture extruded protein products without the use of chemical preservatives.