Innovation Owner
Mr. NORAWACHARA SANCHAN
Student
Details
This study focuses on developing plant-based crab cakes using Textured Vegetable Protein (TVP), investigating their shelf life under refrigerated conditions, and analyzing production hygiene to ensure consumer safety.
Plant-based refers to food or products that are primarily made from plants. Plant-based meat products that closely resemble real meat are a relatively new innovation, utilizing Textured Vegetable Protein (TVP) as a primary ingredient due to several advantages:
- High Protein Content: Made from defatted soybeans.
- Texture: Rehydrated TVP closely resembles meat.
- Versatility: Neutral flavor allows for easy absorption of seasonings.
- Cost-Effectiveness: Inexpensive compared to other protein sources.
This study focuses on developing TVP into a plant-based crab cake and investigating the shelf life of the product in a tightly sealed container under refrigeration. It also analyzes the hygiene and cleanliness of the production process, referencing the cold food safety standards of Thailand, to provide guidelines for food safety procedures in laboratory settings.
Objective
The objectives are to assess production risks, analyze factors affecting the spoilage of refrigerated plant-based crab cakes, and provide recommendations on quality, safety, and legal compliance.
- Evaluate risks during production to establish preliminary assessment data.
- Analyze factors affecting the spoilage of plant-based crab cake products under refrigerated conditions.
- Provide recommendations regarding factors related to the quality and safety of plant-based crab cake products, including relevant legal requirements.