McClements David Julian, Weiss Jochen, Kinchla Amanda J, Nolden Alissa A, Grossmann Lutz
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Department of Food Material Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Foods. 2021 Jan 27;10(2):260. doi: 10.3390/foods10020260.
The modern food system is seeing a change in consumption patterns provoked by several drivers-including ethical, health, and environmental concerns-that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
现代食品系统正经历着消费模式的变化，这是由多种驱动因素引发的，包括伦理、健康和环境问题，这些因素正在增加肉类替代品的销量。这种变化伴随着植物性肉类领域研发活动的增加。本综述的目的是描述科学家们用于分析和表征肉类替代品特性的方法，并提出未来可采用的标准化方法。特别是，给出了测定植物性肉类的近似成分、微观结构、外观、质地特性、保水特性、烹饪弹性和感官属性的方法。介绍了这些方法背后的原理，对其效用进行了批判性评估，并讨论了实际例子。本文将有助于指导进一步的研究，并选择合适的方法来评估肉类替代品的原材料、加工过程、产品和消费行为。
