LAUSR

To improve the quality of vegetarian meatloaves (VMs) made from textured wheat protein, the effects of different treatments (Vacuum, ultrasound and vacuum ultrasound) were compared in terms of texture, moisture distribution, microstructure and chemical bonding interactions. After vacuum, ultrasonic, and vacuum ultrasonic treatments, the hardness of VMs increased by 78%, 66%, 176% respectively. Scanning electron microscopy (SEM) showed that surface of VMs was smoother and the structure was tighter after vacuum ultrasonic treatment. In addition, magnetic resonance imaging (MRI) analysis showed that the moisture in VMs was evenly distributed after vacuum ultrasonic treatment. According to the optical maps observed by spectrofluorimetry and Fourier transform infrared spectroscopy (FT-IR), the fluorescence value and relative content of β-sheet increased after vacuum ultrasonic treatment. Furthermore, the protein was cross-linked and hydrophobic interactions increased after vacuum ultrasonic treatment. Results showed that texture of VMs after vacuum ultrasonic treatment was closer to that of beef patties.