Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate

•Sunflower protein concentrate was fermented and extruded into meat analogues.•CGA decreased with fermentation followed by pH shift & even further with extrusion.•Fermentation increased glutamic acid content in sunflower protein concentrate.•pH shift to 7 reduced sour taste in fermented sunflower meat analogues.•Fibrous structures were formed during high-moisture extrusion. Sunflower press cake is a protein-rich sidestream from oil production, that is potentially suitable for human consumption, but its utilisation is hindered by the high content of chlorogenic acid (CGA), an abundant anti-nutritional factor. Here we show that processing sunflower protein concentrate (SP) by fermentation (fSP) reduces the CGA content while increasing the level of free amino acids, but impairs the formation of fibrillar structures and generates a sour taste. After fermentation of SP pH was shifted to neutral (fSP7). Meat analogues based on SP, fSP, fSP7, and pea protein isolate were prepared by high-moisture extrusion processing, which reduced CGA levels further. The texture and colour of the extrudates were both improved by the neutral pH shift. Finally, the odour, flavour and structure were assessed by a trained sensory panel. We found that fermentation followed by a neutral pH shift encouraged the formation of fibrillar structures and prevented sour taste attributes in the meat analogue. Our data will facilitate the development of sunflower protein products that are more palatable and nutritionally beneficial for humans.