Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of suc...

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Published in:Foods 2022-07, Vol.11 (15), p.2202
Main Authors: Zhao, Di, Huang, Lu, Li, He, Ren, Yuqing, Cao, Jinnuo, Zhang, Tianyu, Liu, Xinqi
Format: Article
Language:English
Subjects:
Amino acids
assembly molding
Binding sites
Carbohydrates
Composition
Evaluation
Food science
Ingredients
Legumes
Lipids
Meat
Meat industry
Meat processing industry
Meat substitutes
Optimization
Oxidation
Plant-based foods
Production methods
Protein structure
Proteins
Raw materials
recombinant plant-based meat alternatives
Review
simulated fat
Simulation
Soybeans
structural quality
tissue protein
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cited_by cdi_FETCH-LOGICAL-c497t-5f06c688b81784f4083e893e734e0d20688d68228fc7f1c34e363fdf86c3b3e13
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container_end_page
container_issue 15
container_start_page 2202
container_title Foods
container_volume 11
creator Zhao, Di
Huang, Lu
Li, He
Ren, Yuqing
Cao, Jinnuo
Zhang, Tianyu
Liu, Xinqi
description Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.
doi_str_mv 10.3390/foods11152202
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subjects Amino acids
assembly molding
Binding sites
Carbohydrates
Composition
Evaluation
Food science
Ingredients
Legumes
Lipids
Meat
Meat industry
Meat processing industry
Meat substitutes
Optimization
Oxidation
Plant-based foods
Production methods
Protein structure
Proteins
Raw materials
recombinant plant-based meat alternatives
Review
simulated fat
Simulation
Soybeans
structural quality
tissue protein
title Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components
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