Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

McClements, David Julian; Weiß, Jochen; Kinchla, Amanda J.; Nolden, Alissa A.; Großmann, Lutz

doi:10.3390/foods10020260

Cited by 96 publications

(55 citation statements)

References 145 publications

(253 reference statements)

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“…In this study, we investigated the properties of MC as a control binder, in detail. Selecting the right binder and its amount for meat analog products is crucial 10 , 40 , 48 . Therefore, the findings on patties containing MC expand our knowledge on their physical properties.…”

Section: Resultsmentioning

confidence: 99%

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

Sakai

Sato

Okada

et al. 2021

Sci Rep

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The gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free. We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate the ability of these SBP-protein crosslinks, textured vegetable protein (TVP) was used. The presence of LC and SBP improved the moldability and binding ability of patties, regardless of the type, shape, and size of TVPs. The hardness of LC-treated patties with SBP reached 32.2 N, which was 1.7- and 7.9-fold higher than that of patties with MC and transglutaminase-treated patties. Additionally, the cooking loss and water/oil-holding capacity of LC-treated patties with SBP improved by up to 8.9–9.4% and 5.8–11.3%, compared with patties with MC. Moreover, after gastrointestinal digestion, free amino nitrogen released from LC-treated patties with SBP was 2.3-fold higher than that released from patties with MC. This is the first study to report protein-SBP crosslinks by LC as chemical-free novel binding systems for meat analogs.

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Section: Resultsmentioning

confidence: 99%

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

Sakai

Sato

Okada

et al. 2021

Sci Rep

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“…(2004) reported that high consumption of preserved and red meat increases the risk of colorectal cancer, which could be reduced by the consumption of dietary fiber. Generally, carbohydrates, lipids, proteins, and other ingredients derived from non‐animal sources are assembled to produce meat analogs processed by biological, enzymatic, or physical methods, which helps in emphasizing the structural similarities existing in animal meat (McClements et al., 2021). The importance of moving toward meat analog is not only to benefit vegetarians or flexitarians, but also to have low fat, high fiber, prevent animal diseases, reduce calorie intake, and reduce greenhouse gas emissions (Ismail et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Priya

Rawson

Vidhyalakshmi

et al. 2021

Food Processing Preservation

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In this decade, there has been a surge in concerns for one's health, environment, and sustainable lifestyle, paving the way for meat alternatives in the market. This research aimed to develop a plant‐based meat analog that mimics the structure of the meat. In this study, vegan sausages were developed using three varied combinations of raw jackfruit (RJF) and banana floret (BF), tested for textural, physico‐chemical, and sensorial properties. The developed sausage was compared with commercial chicken sausage. Developed vegan sausage S1, S2, and S3 showed significant overall acceptability (p > .05) and had similar flavor preference as control. High fiber (5.30 ± 0.04%) and high protein (19.10 ± 0.36%) content was obtained in S2 and S3. As a result, a novel vegan sausage was developed using unique and readily available ingredients such as RJF and BF, which had a high sensory acceptance and large economic potential. Novelty impact statement Effective utilization of plant‐based ingredients (Jackfruit and Banana floret) in the development of meat analog. The vegan sausage resulted in less fat, high fiber, and high protein. Jackfruit and banana floret are underutilized bio‐mass, valorization of these ingredients into meat analog obtained a greater sensory acceptance product.

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“…Scientific sensory studies are often conducted under sensory laboratory conditions (ISO 8589), using quantitative methodology. For more information on the sensory techniques used with meat alternatives, see Fiorentini et al (2020) and McClements et al (2021).…”

Section: Sensory Analysismentioning

confidence: 99%

Flavor challenges in extruded plant‐based meat alternatives: A review

Wang

Tuccillo

Lampi

et al. 2022

Comp Rev Food Sci Food Safe

121

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Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.

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Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

Cited by 96 publications

References 145 publications

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Flavor challenges in extruded plant‐based meat alternatives: A review

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