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Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant-based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant-based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top-down and bottomup approaches are the two most commonly used structuring techniques for the preparation of plant-based meat products. Development of comminuted meat product is easy as compared with the whole-muscle type plant-based meat products. Several plant-based ingredients such as texturized and non-texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring)are used in the preparation of meat analogs. This article aims to discuss the impact of ingredients on the textural properties of plant-based meat products.

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Protein isolates were prepared from the defatted mustard meal (DMM) by ultrasoundassisted alkaline extraction and precipitation at the isoelectric point (pH 4.5). Response surface methodology was used to determine optimum conditions for the extraction of protein from the DMM. Box-Behnken design includes independent variables such as pH (8, 9.5, and 11), particle size (150, 375, and 600 μm), ultrasonic amplitude (50%, 70%, and 90%), and ultrasound treatment time (8, 10, and 12 min), which were used to get the optimal conditions for highest protein yield (dependent variable). Maximum yield (44.87%) was obtained when pH, particle size, amplitude, and time were kept at 11, 375 μm, 90%, and 10 min, respectively. Functional properties were studied for the protein isolate obtained at optimal conditions with the highest yield. Results showed that ultrasound pretreatment increased the protein yield as compared to conventional methods. Protein isolate obtained by ultrasound assessment had comparable functional properties to those produced by traditional methods. SDS-PAGE profile of proteins does not show any change in the molecular weight. XRD analysis showed that the difference between the particle distance of protein obtained with and without ultrasound-assisted extraction was very small. The protein content (dry basis), water holding capacity, oil holding capacity, emulsifying activity, foaming capacity, and foam stability were 93.33 ± 0.57%, 0.68 ± 0.01 g/g, 1.86 ± 0.05 g/g, 63.16 ± 0.25%, 58 ± 0.47%, and 63 ± 0.84%, respectively. Practical applicationsMustard seed is used for edible oil production and the meal is its by-product. The meal contains a good amount of protein, which can be utilized in two ways: for nutrition and as a functional ingredient in various food products. The use of ultrasoundassisted extraction increases the yield as well as modifies the functional properties.