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.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(3)
Published: May 1, 2025
ABSTRACT
Peptide‐based
hydrogels
(PHs)
are
versatile
materials
with
considerable
potential
in
food
technology.
Advances
synthesis
techniques,
such
as
self‐assembly,
click
chemistry,
enzymatic
cross‐linking,
and
co‐assembly
polymers,
have
improved
their
production
efficiency
scalability.
Derived
from
natural
amino
acids,
PHs
biocompatible,
biodegradable,
responsive
to
environmental
factors
like
pH
temperature.
In
technology,
encapsulation
controlled
release
of
bioactive
compounds
enhance
nutrient
stability,
flavor
preservation,
bioavailability.
serve
texture
modifiers,
improve
product
consistency,
possess
antimicrobial
properties
for
preservation
by
inhibiting
spoilage
pathogens.
Their
biodegradability
supports
eco‐friendly
practices
sustainable
packaging,
including
edible
films
coatings
that
extend
shelf
life.
Adjustable
ionic
strength
make
adaptable
specific
needs.
also
show
developing
advanced
equipment,
3D
printers
systems,
promoting
sustainability.
This
review
emphasizes
offer
innovative,
solutions
functionality,
quality,
safety,
broad
applications
processing
preservation.
Food biomacromolecules.,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Oct. 22, 2024
Abstract
Given
the
projected
global
population
growth
and
associated
increase
in
demand
for
sustainable
nutritious
food
options,
plant‐based
meat
analogs
are
increasingly
popular.
Berry
pomace,
a
by‐product
of
juice
wine
industry,
emerges
as
promising
ingredient
enhancing
these
products.
This
paper
comprehensively
explores
innovative
use
berry
pomace
development
analogs.
It
highlights
key
components
such
antioxidants,
natural
colorants,
dietary
fibers,
oils,
micronutrients,
which
significantly
contribute
to
nutritional
profiles,
sensory
qualities,
shelf
stability
Methods
incorporating
into
meats,
including
direct
addition
extract
using
technologies,
high‐moisture
extrusion,
3D
printing
emulsion
methods,
discussed.
Moreover,
challenges
integrating
meats
critically
analyzed,
focusing
on
variability
composition,
potential
impact,
technological
adaptations
required
optimal
production.
The
enhance
both
quality
appeal
is
highlighted,
underscoring
its
significant
contribution
more
systems
by
valorizing
waste
high‐value
Food Science of Animal Resources,
Journal Year:
2024,
Volume and Issue:
45(1), P. 31 - 61
Published: Nov. 28, 2024
Meat
analogs
are
a
burgeoning
industry,
with
plant-based
meat
analogs,
insect-based
algae-based
mycoprotein-based
and
cell-based
analogs.
However,
despite
the
industry's
growth
potential,
market
expansion
faces
hurdles
due
to
taste
quality
disparities
compared
traditional
meats.
The
composition
characteristics
of
currently
available
in
analyzed
this
study
inform
development
future
products
sector.
results
show
that
mainly
based
on
soy
protein
together
wheat
gluten
methylcellulose
or
spices.
Insect-based
tend
contain
processed
larvae
as
source.
Seaweed
spirulina
is
often
main
ingredient
Mycoprotein-based
all
use
mycoproteins.
Cell-based
beef,
pork,
chicken,
seafood
already
under
various
stages
around
world,
although
many
still
at
prototype
level.
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.
