Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs DOI Creative Commons
Zhongjiang Wang, Yachao Tian,

Fangxiao Lou

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3818 - 3818

Published: Nov. 27, 2024

Inadequate fibrous attributes and prohibitive pricing are pivotal barriers to the broader market penetration of meat analogs (MAs). This research endeavors address these impediments by formulating a blend cost-effective soybean meal (SM) pea protein isolate (PPI) across spectrum ratios (PPI:SM = 1:0, 8:2, 6:4, 4:6, 2:8, 0:1). The analysis textural properties elucidated that integration SM markedly diminished rigidity mastication resistance MAs. Employing scanning electron microscopy (SEM) fibrillation degree metrics, it was ascertained most favorable architecture MAs attained at PPI ratio 6:4. Further experimental evidence underscored synergistic interaction between catalyzed conversion free sulfhydryl groups into disulfide linkages, mechanism in augmentation MAs’ matrices. conclusions drawn from this study provide substantive contributions formulation superior-quality, economically viable MAs, could potentially accelerate their acceptance.

Language: Английский

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques DOI
Wei‐Jen Tang, Qin Pan,

Jianfei He

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115673 - 115673

Published: Jan. 5, 2025

Language: Английский

Citations

6
Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates DOI

Yuan Qian,

Guijiang Liang,

Junli Dong

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143102 - 143102

Published: Jan. 1, 2025

Language: Английский

Citations

0
Finite element analysis as a promising approach for texture development of plant-based meat analogs DOI Creative Commons
Jingnan Zhang, Heng Zhu

Physics of Fluids, Journal Year: 2025, Volume and Issue: 37(3)

Published: March 1, 2025

The development of plant-based meat analogs (PBMAs) has emerged as a sustainable and ethical alternative to traditional animal meat. Achieving the fibrous texture sensory qualities presents significant challenges due structural differences between plant proteins. Advanced computational techniques, particularly finite element analysis (FEA), offer promising solutions these by simulating optimizing mechanics, thermodynamics, mass transfer behaviors PBMA during processing. This review explores role FEA in addressing critical aspects development, including replication, stability storage, after heating, variability protein sources. Key processing such high-moisture extrusion, shear cell technology, extrusion 3D printing, are analyzed for their potential create fibrous, meat-like textures. also highlights integration methods like advanced rheological models coupled multi-physics simulations predict enhance formation, juiciness, thermal stability. Future perspectives emphasize interdisciplinary collaboration among food sciences, solid fluid physics refine predictive models, improve efficiency, accelerate innovation. that leveraging tools can provide pathway consistent scalable production high-quality PBMAs align with consumer expectations sustainability goals.

Language: Английский

Citations

0
A strategic study of multi-criteria decision-making: Functional properties and application prospects of five plant protein alternatives to animal-based products DOI
Jianping Shi, Jing Yu,

Lei Wang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 484, P. 144344 - 144344

Published: April 15, 2025

Language: Английский

Citations

0
Plant-Based Alternatives to Meat Products DOI Creative Commons
Claire D. Munialo, Vahid Baeghbali, Parag Acharya

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1396 - 1396

Published: April 17, 2025

Animal proteins have been used in the formulation and production of food products for many centuries, which has mainly attributed to their excellent functional properties. However, rearing animals associated with an increased emission greenhouse gases that contributes global warming climate change. Consequently, there a drive toward using alternative proteins, such as those from plant origins, found be more sustainable. A climate-smart strategy contribute reduction meat consumption plant-based analogues. The lower acceptance these substitutes is sensorial, nutritional, textural properties, fail resemble conventional meat. As such, knowledge gap understanding key aspects come into play while formulating alternatives sources by deciphering link between techno-functional attributes protein various quality products. Therefore, this review aims discuss technical advances made when it comes could consumer acceptance. There also huge impetus diversify usage analogues beyond soy pea, requires applications underutilised overcome organoleptic shortcomings, well techno-economic challenges addressed work. Additionally, nutritional equivalency reviewed, ways fabricated are discussed assess opportunities exist current product formulations. Other determinants, environmental sustainability factors, prospective supply chain issues, market adoptability alternatives, discussed. This emphasises fact interlinking insights socioeconomic perspectives transition critical ensure innovations successfully land market.

Language: Английский

Citations

0
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs DOI Creative Commons
Zhongjiang Wang, Yachao Tian,

Fangxiao Lou

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3818 - 3818

Published: Nov. 27, 2024

Inadequate fibrous attributes and prohibitive pricing are pivotal barriers to the broader market penetration of meat analogs (MAs). This research endeavors address these impediments by formulating a blend cost-effective soybean meal (SM) pea protein isolate (PPI) across spectrum ratios (PPI:SM = 1:0, 8:2, 6:4, 4:6, 2:8, 0:1). The analysis textural properties elucidated that integration SM markedly diminished rigidity mastication resistance MAs. Employing scanning electron microscopy (SEM) fibrillation degree metrics, it was ascertained most favorable architecture MAs attained at PPI ratio 6:4. Further experimental evidence underscored synergistic interaction between catalyzed conversion free sulfhydryl groups into disulfide linkages, mechanism in augmentation MAs’ matrices. conclusions drawn from this study provide substantive contributions formulation superior-quality, economically viable MAs, could potentially accelerate their acceptance.

Language: Английский

Citations

0