Research Status and Challenge on Plant-based Protein Meat

SUN Ying; WANG Long; ZHU Xiuqing; JIANG Lianzhou

doi:10.13386/j.issn1002-0306.2022080327

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 438-446. > DOI: 10.13386/j.issn1002-0306.2022080327

SUN Ying, WANG Long, ZHU Xiuqing, et al. Research Status and Challenge on Plant-based Protein Meat[J]. Science and Technology of Food Industry, 2023, 44(17): 438−446. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080327.

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Research Status and Challenge on Plant-based Protein Meat

1.
Tourism & Cuisine College, Harbin University of Commerce, Harbin 150028, China
2.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
3.
College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: September 01, 2022
Available Online: July 05, 2023

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Abstract

Abstract

With the development of society, the idea of healthy diet and the green sustainable development are widely recognized. Compared with traditional meat product, with advantages of rich nutrition and environment-friendly factors of production, plant-based protein meat substitutes has become the research focus. In this report, both domestic and overseas research status and development process of plant-based protein meat substitutes in recent years are briefly analyzed, it also systematically introduced the raw materials needed, extrusion technology and quality evaluation methods. In the end of this report, the existing main problems are summarized, and corresponding expectations are putted forward based on the actual research process. In the future, the appearance, flavour, texture and other sensory attributes should be deeply studied, while taking the nutrition and food safety into account. As the development trend in the future, in addition to water content adjustment, extrusion temperature and other process parameters, high moisture extrusion technology should also focus on the improvement of cooling die.
- plant-based protein meat,
- nutrition,
- high moisture extrusion,
- soybean

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