Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs DOI Creative Commons
Anna Zimoch-Korzycka,

Anna Krawczyk,

Żaneta Król-Kilińska

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4085 - 4085

Published: Dec. 17, 2024

With growing environmental and health concerns surrounding meat consumption, analogs have emerged as sustainable health-conscious alternatives. A major challenge in developing these products is replicating the fibrous, elastic texture of meat, where microbial transglutaminase (MTG) has shown significant potential. MTG catalyzes protein cross-linking, enhancing structural integrity analogs. This study aimed to evaluate effects concentrations (0%, 0.5%, 1%) incubation times (0, 1.5, 3 h) on quality rheological properties Analogs were tested for pH, content, dry matter, fat retention, thermal loss. Textural properties, including hardness, cohesiveness, gumminess, springiness, chewiness, determined using profile analysis, while leakage parameters evaluated through water content tests. Results revealed that higher longer improved (14.34% 15.55%), matter (29.61% 32.53%), reduced total (1.262% 0.634%). hardness (57.08 N 83.14 N), gumminess (19.40 30.00 chewiness (17.60 × mm 29.58 mm), also significantly with increasing levels. Thermal loss ranged from 98.37% 100.9%, showing enhanced retention at concentrations. These results support role creating meat-like textures, achieved cross-linking moisture retention.

Language: Английский

3D printing applications in smart farming and food processing DOI Creative Commons
Mrutyunjay Padhiary,

Javed Akhtar Barbhuiya,

Dipak Roy

et al.

Smart Agricultural Technology, Journal Year: 2024, Volume and Issue: 9, P. 100553 - 100553

Published: Aug. 28, 2024

Language: Английский

Citations

27
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

8
Leveraging microalgae as a sustainable ingredient for meat analogues DOI
Jiangyu Zhu,

Xue Xiao,

Weihua Du

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139360 - 139360

Published: April 16, 2024

Language: Английский

Citations

11
Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique DOI Creative Commons
Kyuya Nakagawa,

Ratchanon Chantanuson,

Parinya Boonarsa

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101402 - 101402

Published: April 21, 2024

The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based CP exhibited a higher soluble content (5.9%) than (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness adhesion, reducing chewiness. Despite having lower water holding capacity (WHC) analogues, all samples outperformed chicken breast WHC. Under freezing conditions, flour combinations formed multilayered structures gels. optimal formulations were sticky (ratio 6:1) respect to their texture properties, fiber structure, nutritional value. highlights the potential of as viable analogue ingredients, addressing need industry.

Language: Английский

Citations

8
Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception DOI Creative Commons
Mohd Affan Baig,

Feyisola Fisayo Ajayi,

Marwa Hamdi

et al.

Food Reviews International, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 32

Published: Oct. 8, 2024

Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing analogues with suitable techno-functional properties and meat-like texture presents several challenges. In lieu of meat, meats offer sustainable healthy alternative. The nutritional textural are mostly influenced by the specific type proteins utilized various processing techniques implemented. Despite this, alternative sourced from plants such legumes, pulses, cereals, continue to be underutilized, limited done their use in analogue development. sustainability production technologies selection can have direct impact both cost effectiveness consumer analogues. challenges associated development gluten-free currently being examined. Moreover, extraction employed isolation plant paramount importance, they contribute organoleptic attributes By utilizing advanced sustainably utilize diverse proteins, it is feasible conquer encountered products that palatable consumers food industry. this review we discussed functional roles ingredients additives enhancing current used texturizing Further analytical methods testing quality technological perception/acceptability-related opportunities.

Language: Английский

Citations

6
Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges DOI Creative Commons
Fredrick Onyango Ogutu,

Gertrude Okiko,

George Wafula Wanjala

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(8), P. 5326 - 5342

Published: July 8, 2024

Summary The continued increase in the global population comes with an demand for nutritious food. In particular, there is a concurrent protein‐rich foods as protein needed human growth and development. Animal proteins have past has been used both food processing diets due to exceptional functional properties that range from gelation, emulsification foaming water‐holding capacity among others. However, use of animal sources come under heavy criticism impact husbandry on climate includes warming increased greenhouse gas emissions. Some most affected countries when it are mainly sub‐Saharan Africa where changes resulted either prolonged seasons drought, or flooding consequently agriculture severely disrupted. order continue feeding growing population, adoption alternative such those plant origin plant‐based diet. These often viewed be more sustainable compared counterparts. Therefore, this review looks at landscape Africa. Additionally, challenges opportunities face market.

Language: Английский

Citations

5
Lipid Stability Profiles of Uncooked Plant-Based Meat Burger Patties and Comparison of Their Textural and Sensory Properties with Traditional Beef Burger Patties DOI
Owen Miller, Taiwo O. Akanbi, Christopher J. Scarlett

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
Multi-objective Bayesian optimisation on the textural properties of plant-based meat analogues through high-moisture extrusion DOI

Alicia Hui Ping Theng,

Madhavkrishnan LAKSHMINARAYANAN,

Dayna Shu Min Ong

et al.

Journal of Food Engineering, Journal Year: 2025, Volume and Issue: unknown, P. 112566 - 112566

Published: March 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
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