Effect of different vegetable oils and their emulsion gels on quality characteristics of plant-based meat analogs

Lipid engineering is crucial for enhancing the quality of plant-based meat (PBM). In this study, four specific vegetable oils—rapeseed oil (RSO), flavor rapeseed oil (AS-RSO), rice bran oil (RBO), and linseed oil (LO)—and their structured emulsion gels (EGs), were innovatively employed as fat substitutes in soy protein-based PBMs. RSO-PBM and RBO-PBM exhibited significantly lower cooking/thawing loss ( p < 0.05), higher oil-absorbing capacity, and higher springiness and cohesiveness values. The introduction of EGs in PBM reduced cooking and thawing losses by 70.65 % and 57.68 %, respectively, while increasing the water-absorbing capacity of PBM by 34.53 %. PBMs formulated with EGs (replacement ratio >75 %) achieved significantly higher sensory evaluation scores ( p < 0.05) than those formulated by directly adding vegetable oils. In PBM formulated with EGs, the α -helix and β -fold structures transformed into more stable β -turn and random coil structures. Moreover, alkanes, sulfides, aldehydes, alcohols, and ketones were identified as the predominant aromatic substances in PBM, and these were enhanced by EG replacement exceeding 75 %. Accordingly, the rational selection of vegetable oils (e.g., RSO/RBO) combined with 75 % EG substitution established a novel strategy for developing succulent and flavorful PBMs. • PBM formulated with RSO and RBO showed better comprehensive quality. • Emulsion gels reduced the cooking and thawing losses of PBM by 70.65 % and 57.68 %. • Emulsion gels enhanced the water absorption capacity of PBM by 34.53 %. • 75 % substitution rates of emulsion gels markedly improved the flavor profile of PBM. • PBMs formulated with 75 % emulsion gels achieved optimal acceptability.