植物、昆虫和真菌蛋白材料制备肉类类似物的技术现状和未来展望

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Juhyun Lee, Ermie Jr Mariano, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Sun Jin Hur
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引用次数: 0

摘要

本研究回顾了目前文献中关于利用植物、昆虫和蛋白质来源的材料开发肉类类似物的数据,并对未来的前景提出了结论。这项研究的结果发现,目前使用植物、昆虫和真菌蛋白衍生材料开发的产品仍然不能提供传统肉制品的质量。植物源性肉类类似物已被证明使用大豆源性材料和β -葡聚糖或麸质,而昆虫源性材料已被研究通过将它们与植物源性材料混合。据报道,与其他材料相比,使用真菌蛋白开发肉类类似物有些不足,还应考虑安全性问题。肉类模拟物市场(包括使用植物、昆虫和真菌蛋白衍生材料制成的产品)的增长取决于正在进行的进一步研究,以及与传统畜牧业共存的更多努力。此外,有必要明确界定肉类类似物的法律标准
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Current technologies and future perspective in meat analogs made from plant, insect, and mycoprotein materials: a review
This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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