Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat

ABSTRACT

The increasing demand for protein‐rich, plant‐based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant‐based fibrils and electrospun silk fibroin fibers have been explored for texture enhancement and scaffolding in both meat analogs and cell‐based meats, the use of wet‐spun fibroin protein fibers as a food ingredient remains underexplored. This study investigates the potential of wet‐spun recombinant fibroin fibers to enhance the textural properties of meat analogs. Short fibers, with varying tensile strengths and diameters, were incorporated into a commercial ground pork analog to create improved patty samples. The results showed that adding hydrophilic, 30 μm‐diameter, 3‐mm short protein fibers at 1% (w/w) significantly increased the springiness of the pork analog by 45%. Additionally, fiber sheets designed to mimic the endomysium structure of intramuscular connective tissue were integrated into the minced pork analog using a three‐dimensional needle punching technique. This approach successfully recreated the interlacing endomysium structure found in whole‐muscle pork, yielding a texture that closely matched the slice shear force, springiness, and cohesiveness of traditional pork. In conclusion, the incorporation of wet‐spun protein fibers offers a promising strategy to enhance the textural qualities of meat analogs, making them more comparable to animal meat and potentially more appealing to consumers seeking high‐quality plant‐based alternatives.