Background

Plant-based meat alternatives are developed to address consumer demands and sustainability of future food supply, and the market has grown exponentially in recent years. Although progresses have been made to construct plant protein-based fibers organoleptically comparable to a whole-muscle cut, it remains challenging to reproduce the hierarchical organization of muscle tissue known to contribute to the overall sensory profile. For now, the market strategies are largely focused on restructured or formed meat mimeticks.

Scope and approaches

Literature search and supermarket surveys are conducted to identify processing technologies, product formulations, and the chemistry and functionality of various additives applied in meat alternatives production. Comparisons are made between muscle and legume proteins to elucidate disparities in macroscopic aggregation properties that may be greatly diminished through fabrication and ingredient innovation. Due to the highly formulated and processed nature, the nutrition, health, and safety of plant-based meat alternatives are analyzed.

Key findings and conclusion

Thermoextrusion is found to be the principal reconstructuring technique for meat-like fiber synthesis from plant proteins. Soy and pea proteins, gluten, and polysaccharides are the major building blocks. Through physicochemical interactions, plant proteins are able to aggregate into particles and anisotropic fibrils to impart meat-like texture and mouthfeel. Vegetable oil blends and spices are used to modify the texture and flavor; pigments are added to impart color; vitamins, minerals, antioxidants, and antimicrobials are incorporated to boost nutrition and improve shelf-life. Opportunities exist to overcome technology obstacles and nutrition and safety challenges in further developing the alternatives market.

中文翻译：

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基于植物蛋白的替代肉的替代品：科学，技术和挑战

背景

已开发出基于植物的肉类替代品，以满足消费者的需求和未来食品供应的可持续性，并且近年来市场呈指数增长。尽管在感官上与全肌肉切割相当的植物蛋白基纤维的构建方面已取得进展，但再现已知有助于整体感官特征的肌肉组织的分级组织仍然具有挑战性。目前，市场策略主要集中在重组或成型的肉制品模仿者上。

范围和方法

进行文献搜索和超级市场调查以识别加工技术，产品配方以及肉类替代品生产中使用的各种添加剂的化学和功能。对肌肉和豆类蛋白质进行了比较，以阐明宏观聚集特性的差异，这种差异可能会通过制造和成分创新而大大降低。由于具有高度配方和加工特性，因此对植物性肉类替代品的营养，健康和安全性进行了分析。

主要发现和结论

发现热挤压是从植物蛋白合成肉样纤维的主要重建技术。大豆和豌豆蛋白，面筋和多糖是主要的构成要素。通过物理化学相互作用，植物蛋白能够聚集成颗粒和各向异性的原纤维，赋予肉类质地和口感。植物油的混合物和香料用来改变质地和味道。添加颜料以赋予颜色；维生素，矿物质，抗氧化剂和抗微生物剂可以增强营养并延长保质期。在进一步发展替代品市场方面，存在克服技术障碍以及营养和安全挑战的机会。