Kyriakopoulou Konstantina, Keppler Julia K, van der Goot Atze Jan
Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Foods. 2021 Mar 12;10(3):600. doi: 10.3390/foods10030600.
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
肉类替代品的研发重点在于生产可持续产品，这些产品要在物理感官（质地、外观、味道等）和营养方面重现传统肉类。碎肉产品，如汉堡肉饼和鸡块；肌肉类产品，如鸡肉或类似牛排的切块；以及乳化产品，如法兰克福香肠和意大利熟香肠等，是肉类替代品的主要类别。在这篇综述中，我们讨论了生产这些新产品的关键成分，特别关注蛋白质来源，并强调了成分功能的重要性。我们观察到，结构化工艺是基于最初并非为肉类替代品应用而设计的成分进行优化的。因此，目前的常见做法是将不同的植物材料混合和调配以获得卓越的功能。不过，我们注意到，一种使用面粉等成分的替代方法正受到越来越多的关注。在这种情况下，重点在于在肉类替代品中的使用功能，而非纯度和溶解性等传统功能。另一个趋势是探索新型蛋白质来源，如海藻、藻类以及通过发酵生产的蛋白质（细胞农业）。
