提高感官和营养属性的植物肉类类似物的研究进展。

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jiwon Jang, Dong-Woo Lee
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引用次数: 0

摘要

出于对环境、健康和道德的考虑,对植物肉类类似物(PBMAs)的需求急剧增长,但复制动物肉类的感官特性仍具有挑战性。本综述探讨了 PBMA 成分和方法的最新创新,强调了质地、风味和营养成分方面的进步。它记录了从基于大豆的第一代产品到更多样化的第二代和第三代 PBMA 的转变过程,展示了利用各种植物蛋白和先进加工技术来丰富感官体验的过程。综述强调了蛋白质、多糖和脂肪在模仿肉类口感和风味方面的关键作用,并强调了对新植物来源的研究,以提高产品质量。应对生产成本、口味、质地和营养充足性等挑战对于提高消费者接受度和促进更可持续的食品体系至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Advancements in plant based meat analogs enhancing sensory and nutritional attributes

Advancements in plant based meat analogs enhancing sensory and nutritional attributes

Advancements in plant based meat analogs enhancing sensory and nutritional attributes
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat’s texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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