Marczak Aleksandra, Mendes Ana C
Research Group for Food Production Engineering, Technical University of Denmark (DTU)-Food, Henrik Dams Allé B202, 2800 Kgs., 2800 Lyngby, Denmark.
Foods. 2024 Jun 20;13(12):1952. doi: 10.3390/foods13121952.
The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.
寻找替代植物性成分来源以改善植物性肉类替代品（PMA）的质地和感官特性是一种日益增长的趋势，这有可能提高全球粮食系统的可持续性。虽然人们一直非常关注植物性蛋白质，但如今已知膳食纤维（DF）在传统加工肉类产品和PMA的质地及其他物理化学特性中也能发挥关键作用。本综述研究了有关在食品中使用DF的优势的最新科学文献。它展示了DF在加工肉类、PMA中的最新应用，以及DF对食品功能特性的影响，从而旨在增加DF的应用，以创造出改良的、更健康且更具可持续性的肉类和PMA食品。DF对PMA和加工肉类的主要影响显著包括增强凝胶强度、乳液稳定性、改善持水能力以及形成均匀的多孔微观结构。DF通常还会增强诸如硬度、咀嚼性、弹性和粘性等质地特性。虽然DF对加工肉类的影响与PMA类似，但为特定应用选择合适的DF来源需要考虑化学结构、溶解度、大小、浓度、加工条件以及与其他成分的相互作用等因素，以实现预期效果。
