Ilić Jovan, Djekic Ilija, Tomasevic Igor, Oosterlinck Filip, van den Berg Marco A
Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia.
Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia.
Annu Rev Food Sci Technol. 2022 Mar 25;13:193-215. doi: 10.1146/annurev-food-090821-032332. Epub 2021 Nov 16.
To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers.
为提高植物蛋白基肉类替代品的吸引力，需要在其感官认知方面取得进一步进展。鉴于关于肉类替代品的研究数量有限，本综述聚焦于肉类的结构、口腔加工过程和感官认知，随后将这些见解应用于肉类替代品。大量出版物构建了目前对肉类机械和结构特性的理解，但在术语和方法执行方面存在不一致，以及天然来源方面的广泛差异限制了关于口腔加工和感官认知控制参数的确切结论。与消费者相关的质地方面，如嫩度和多汁性，并非直接与单一结构特征相关，而是取决于多种因素的相互作用，因此需要采用整体方法。我们讨论了肉类和肉类替代品在咀嚼和分解方面的差异，并展望如何将持怀疑态度的消费者转变为回头客。
