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. 2022 Aug 1;165:113736. doi: 10.1016/j.lwt.2022.113736

Table 6.

Effect of fermentation or enzymatic hydrolysis of soy press cakes on texture parameters of the cooked meat analogues.

Treatment conditions	Treatment duration,h	Meat analogue properties
Treatment conditions	Treatment duration,h	Hardness, N	Chewiness
*Control*		17.21 ± 0.05^a	7.45 ± 0.02^a
*Fermentation*
L. plantarum P1	24	14.2 ± 0.04^b	6.67 ± 0.03^b
L. brevis R	24	15.22 ± 0.05^a	7.31 ± 0.01^a
L. acidophilus 308	24	16.61 ± 0.08^a	8.11 ± 0.05^a
L. acidophilus 336	24	16.51 ± 0.02^a	8.12 ± 0.06^a
*Hydrolysis*
Cellulase/Xylanase	0.5	18.1 ± 0.04^a	9.22 ± 0.07^a
Cellulase/Xylanase	1	18.25 ± 0.01^a	9.45 ± 0.01^a
α-Amylase	0.5	19.66 ± 0.00^a	8.35 ± 0.02^a
α-Amylase	1	19.32 ± 0.06^a	8.23 ± 0.03^a

^a,^{b, c} Different letters in the same column for each treatment indicate significant statistical differences, (P ≤ 0.05, LSD test).