Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat

ZENG Yan; HAO Xuecai; DONG Ting; SUN Yuanxia

doi:10.13386/j.issn1002-0306.2020030365

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 338-345,350. > DOI: 10.13386/j.issn1002-0306.2020030365

ZENG Yan, HAO Xuecai, DONG Ting, SUN Yuanxia. Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat[J]. Science and Technology of Food Industry, 2021, 42(3): 338-345,350. DOI: 10.13386/j.issn1002-0306.2020030365

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Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat

1. Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China;
2. Tianjin Chunfa Bio-Technology Group Co., Ltd, Tianjin 300300, China;
3. Tianjin Meikang Foods Co., Ltd, Tianjin 300300, China

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Received Date: March 28, 2020
Available Online: February 02, 2021

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Abstract

Abstract

Plant based meat are made from plant-based proteins as the main raw material by reshaping the dissociation and polymerization behavior of protein to induce the formation of meat-like fiber texture,and fat/oil,pigment and other non-animal food ingredients are added during the process to resemble the appearance,color,flavor,and texture of animal meat. Due to its potential to solve the problem of insufficient meat supply,and high food safety as well as green and sustainable production mode,plant based meat has been developed rapidly as the substitute of meat in recent years,and has received a lot of attentions from food industry. This paper reviews the development of proteins and other raw materials,extrusion and other processing technology in the production of plant based meat,as well as the research on the texture characteristics and nutritional composition of modern plant based meat products,in aim to provide reference for the further production,development and application of modern meat analogues.
- Meat analogues,
- material composition,
- processing technology,
- texture characteristics,
- nutritional components

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References

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