Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

Abstract

The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.

Meat and masculinity among young Chinese, Turkish and Dutch adults in the Netherlands

“…A recent study shows that texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods (Asgar, Fazilah, Huda, Bhat, & Karim, 2010). It may be valuable to underline the healthfulness of these products and to introduce them as a halal alternative when halal meat is not available.…”

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

“…On the other hand, the fat content decreased significantly with increasing percent substitution of TVP in sausage formula, because of the fat content of TVP much lower than the beef meat (P<0.05). TVP fat content ranged from 0.5-1.0, the numbers are very low because of the manufacturing process carried out the removal of fat with non-polar solvents such as hexane (Asgar et al, 2010). Studies of this substitution effect against fat sausages important because differences in fat content have the potential to affect some other test parameters in this study such as hardness.…”

“…The food containing a high amount of protein is essential to contribute adequate nutrition. Several studies performed development of new sources of protein and the optimization of existing sources are issues of great interest and study (Asgar et al, 2010). The use of several ingredients beneficial to health such as has been equally identified as a steadily growing trend in the food industry.…”

Composition of amino acids, fatty acids and dietary fibre monomers in kernels of Adansonia digitata and Sclerocarya birrea

“…Inadequate supply of protein is considered to be responsible for malnutrition among people living in developing countries. Different beans, walnuts and peanuts are common sources of non-meat protein [8]. According to the Food and Nutrition Board of the US Institute of Medicine, the AI levels of protein range from 19 g for children 4 to 8 years up to 71 g for pregnant women [5].…”