Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland.
Food and Drug Department, University of Parma, via Parco Area delle Scienze 49/a, 43124 Parma, Italy.
Food Res Int. 2020 Nov;137:109575. doi: 10.1016/j.foodres.2020.109575. Epub 2020 Jul 27.
An exponential growth in the global demand for high quality proteins over the next 20 years is expected, mainly due to global population growth and the increasing awareness toward protein rich foods for more nutritive diets. Coupled with this, is the pressing need for more sustainable approaches within a bio-economy mindset. Although meat production is expected to increase to address this rising demand, a better use of the currently available resources provided by the food, and specially, the meat industry is required. In this regard, despite the high-quality proteins and other nutrients found in meat co-products; they are currently underused and their valorisation needs to be revisited. Also, emerging protein sources need to be investigated to alleviate the environmental pressure coming from the meat industry. In this review, the main focus was attributed to (i) the current and forthcoming challenges for the use of meat co-products as meat replacers to produce a new range of meat derived products (with high nutritional value, improved technological properties and better consumer acceptance); (ii) their performance regarding to the non-animal origin proteins currently used as meat protein replacers; and (iii) the allergenicity of the proteins that might fall into the category of novel protein sources.
预计未来 20 年，全球对高质量蛋白质的需求将呈指数级增长，主要原因是全球人口增长以及人们对富含蛋白质的食物的认识不断提高，以获得更有营养的饮食。此外，在生物经济思维下，人们迫切需要更可持续的方法。虽然预计肉类产量将增加以满足这一需求增长，但需要更好地利用当前食品（特别是肉类行业）提供的现有资源。在这方面，尽管肉类副产品中含有高质量蛋白质和其他营养物质，但目前它们的利用率很低，需要重新考虑其增值利用。此外，还需要研究新的蛋白质来源，以减轻肉类行业带来的环境压力。在本次综述中，主要关注了以下三个方面：(i) 当前和即将出现的利用肉类副产品作为肉类替代品的挑战，以生产一系列具有高营养价值、改进的技术特性和更好的消费者接受度的新型肉类衍生产品；(ii) 它们在性能方面与目前用作肉类蛋白质替代品的非动物源蛋白质的比较；以及 (iii) 可能属于新型蛋白质来源的蛋白质的变应原性。
