Ishaq Anum, Irfan Shafeeqa, Sameen Arooba, Khalid Nauman
Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan.
Curr Res Food Sci. 2022 Jun 7;5:973-983. doi: 10.1016/j.crfs.2022.06.001. eCollection 2022.
The discussion about the development and consumption of plant-based meat alternatives has been raised since numerous decades and has become the topic of prime concern these days. Recently, the market of plant-based meat alternatives has enormously expanded. With the aim of investigating the present scenario of research on meat analogs and defining the future research areas, reasons for shifting the trends towards consumption of meat analogs due to several health and environmental issues, potential sources and technologies needed for the development of meat analogs, physicochemical properties of meat analogs, functionality of ingredients used for manufacturing plant-based meat analogs, gastrointestinal fate of meat analogs and resulting consumer acceptability are summarized in this review. Studies have revealed that various health and environmental concerns are associated with the meat production which is the key driving force for the development of meat analogs. Recently, modern structuring techniques of plant-based meat alternatives have improved their functionality, however, a need exists to focus on improving the functionality, sensory characteristics, safety, and selection of suitable ingredients for the production of meat analogs. Additionally, the consumers' acceptability towards meat analogs is quite unsatisfactory which needs to be improved through proper research and creating awareness. Moreover, the gastrointestinal fate of the plant-based meat analogs needs further investigation in order to have a better understanding regarding the nutrient bioavailability of these products. The present review will be helpful in highlighting the current situation regarding the fate of meat analogs and opening new horizons of research in this domain.
关于植物性肉类替代品的开发和消费的讨论已经进行了数十年，如今已成为人们最为关注的话题。最近，植物性肉类替代品市场大幅扩张。为了调查肉类替代品的研究现状并确定未来的研究领域，本综述总结了由于若干健康和环境问题导致肉类替代品消费趋势转变的原因、肉类替代品开发所需的潜在来源和技术、肉类替代品的物理化学性质、用于制造植物性肉类替代品的成分的功能、肉类替代品在胃肠道中的命运以及由此产生的消费者接受度。研究表明，各种健康和环境问题与肉类生产相关，这是肉类替代品发展的关键驱动力。最近，植物性肉类替代品的现代结构化技术改善了它们的功能，然而，仍需要专注于改善肉类替代品生产的功能、感官特性、安全性以及合适成分的选择。此外，消费者对肉类替代品的接受度相当不尽人意，需要通过适当的研究和提高认识来加以改善。此外，为了更好地了解这些产品的营养生物利用度，植物性肉类替代品在胃肠道中的命运需要进一步研究。本综述将有助于突出肉类替代品命运的当前状况，并开拓该领域的新研究视野。
