Research on the Application of Polysaccharides in the Preparation of Artificial Meat

ZHU Furong; HUANG Junyi; ZHANG Zhi; ZHOU Hui; ZHOU Kai; XU Baocai

doi:10.13386/j.issn1002-0306.2020090074

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 376-382. > DOI: 10.13386/j.issn1002-0306.2020090074

ZHU Furong, HUANG Junyi, ZHANG Zhi, et al. Research on the Application of Polysaccharides in the Preparation of Artificial Meat[J]. Science and Technology of Food Industry, 2021, 42(24): 376−382. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090074.

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Research on the Application of Polysaccharides in the Preparation of Artificial Meat

ZHU Furong^{1, 2,},
HUANG Junyi^1, ,,
ZHANG Zhi³,
ZHOU Hui²,
ZHOU Kai²,
XU Baocai^2, ,

1.
School of Life Sciences, Shanghai University, Shanghai 200444, China
2.
School of Food Engineering, Hefei University of Technology, Hefei 230009, China
3.
Demon Food Co., Ltd., Huaibei City, Huaibei 235099, China

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Received Date: September 09, 2020
Available Online: October 12, 2021

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Abstract

Abstract

Artificial meat mainly imitates the taste, characteristics and cooking properties of animal meat to replace animal meat, so as to reduce production costs and cater to the needs of vegetarians, obese people and the "three high" people. This paper describes the types, processing technology and existing quality problems of existing artificial meat, further describes the characteristics of polysaccharides and their application in artificial meat, analyzes and evaluates the characteristics of artificial meat prepared by polysaccharides from the aspects of flavor, nutrition and taste, and finally puts forward some development directions for the future research and development of artificial meat technology, so as to provide reference for the improvement of artificial meat development in the future.
- polysaccharide characteristics,
- artificial meat,
- polysaccharide modification,
- artificial meat characteristics

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References

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