Consumer preferences of plant-based minced meat analogs: Linking physico-chemical properties, structural features, and sensory attributes

Plant-based food products offer a sustainable option for consumers seeking to reduce meat intake while maintaining the sensory satisfaction similar to conventional meat. However, the products in question are still unsatisfactory, and simulating the sensory properties that consumers find palatable remains significantly challenging. This study investigated the physicochemical and sensory properties of plant-based minced meat analogs, with an emphasis on texture (including texture profile analysis (TPA), liquid holding capacity (LHC), and fiber orientation) and appearance (color and particle size). Four commercial plant-based products were evaluated: two soy-based (Soy Ⅰ and Soy Ⅱ) and two pea-based (Pea Ⅰ and Pea Ⅱ) to elucidate the relationship between microstructural features and consumer sensory perception. TPA results indicated that soy-based products exhibited significantly higher hardness, gumminess, and chewiness compared to pea-based products. LHC and colour analyses revealed notable differences among the samples: Pea I showed the lowest mass loss, indicating superior water retention, while Pea II displayed pronounced red and yellow colour values. Particle size analysis indicated that Pea II and Soy I contained larger and more heterogeneous particles, whereas Soy II was characterized by smaller and more uniform particulates. Further, fiber orientation analysis revealed that Soy II exhibited more aligned fiber structures, which may contribute to its higher mechanical resistance and firmness. Sensory evaluation indicated consumer preference for Soy II, which was perceived as chewier and more rubbery in texture. The overall pattern from sensory evaluation was consistent with instrumental measurements, underscoring the utility of structural and mechanical analyses in predicting consumer acceptance.