Processing,Quality,Safety,and Acceptance of Meat Analogue Products

• 作者: Cuixia Sun Jiao Ge Jun He Renyou Gan Yapeng Fang
• 来源期刊: 工程（英文）
• 年，卷（期）: 2021,（5）
• 所属期刊栏目: Food Safety and Health—Review
• 页码范围: 674-678
• 页数: 5页
• 语种: 英文

摘要

Rapid global population growth has caused an increasing need for products containing protein.Meat products are the most common high-protein food source,but impact the environment,cause animal wel-fare issues,and raise public health concerns.Consumer health and food safety are paramount to the food industry.Both the scientists and food industry are actively seeking plant proteins to substitute for animal-sourced proteins.Plant proteins have a well-balanced amino acid composition,and exhibit great potential for replacing meat via the development of healthy,high-protein,low-saturated fat,cholesterol-free,and nutritionally similar meat-like products.Generally,meat analogue formulations are specially designed and processing conditions are optimized to obtain the texture and bite of real animal meat.This article focuses on plant-based meat analogues,and covers aspects regarding processing,products,quality,and nutritional and structural modifications.Product safety consciousness and consumer accep-tance are also discussed.Challenges and perspectives for future research concerning nonmeat products are presented.