Plant-Based Meat Analogues

Kyriakopoulou, Konstantina; Dekkers, Birgit L.; Goot, Atze Jan van der

doi:10.1016/b978-0-12-814874-7.00006-7

Cited by 313 publications

(297 citation statements)

References 161 publications

Supporting

Mentioning

287

Contrasting

Unclassified

Order By: Relevance

“…This process involves the transformation and molding of food mixtures by driving them through a die, applying heat and pressure, and using a mechanical shear to obtain the desired sizing (Maskan & Altan, 2016). A typical extrusion process can be divided into three steps, that is, the initial preparation of the food material before the addition into the extruder, the ingredients are then cooked and mixed together to obtain a homogeneous texture within the barrel of the extruder, and finally the resulting product is left to cool in a die to maintain its final shape (Kyriakopoulou, Dekkers, & van der Goot, 2019). During the early stages, only low-moisture extrusion in single-screw extruder was utilized for the production of dry and expanded TVP products that can soak up water due to their sponge-like organizations (Kinney et al, 2019).…”

Section: The Structuring Process Of Plant-based Proteinsmentioning

confidence: 99%

“…The quality of the final product is determinate by a group of process parameters, hence multi-factor experimental design, such as response surface methodology, was mainly used for the optimization of extrusion process of different plant-based protein sources (Omohimi, Sobukola, Sarafadeen, & Sanni, 2014;Rehrah et al, 2009). Several studies have found that the texturization of the final product is heavily dependent on the temperature of the extrusion process (Kyriakopoulou et al, 2019). For instance, to create the fibrous texture through cross-linked reactions, specific melting temperatures must be carefully chosen (Kyriakopoulou et al, 2019).…”

Section: The Structuring Process Of Plant-based Proteinsmentioning

confidence: 99%

See 1 more Smart Citation

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

395

204

View full text Add to dashboard Cite

The topic of plant‐based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

show abstract

Section: The Structuring Process Of Plant-based Proteinsmentioning

confidence: 99%

Section: The Structuring Process Of Plant-based Proteinsmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

395

204

View full text Add to dashboard Cite

show abstract

“…Many researchers have reported that fat plays a major role in meat or meat analogue quality such as juiciness, tenderness, mouthfeel, and flavor release of the product [5][6][7][8][9]. However, vegetable oils differ considerably in their physicochemical properties from animal fats, and this can therefore negatively affect juiciness and texture parameters [10,11].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

Bae

Kim

et al. 2020

Foods

View full text Add to dashboard Cite

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.

show abstract

“…Plants vary in their possibilities to provide the required amount of these amino acids. Based on the composition studies, the only widely available plant protein which is recognised, as a complete protein is isolated soy protein or soy protein concentrate (Hughes et al , ; Kyriakopoulou et al , ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Lupinus angustifolius protein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content

Zielińska‐Dawidziak

Tomczak

Burzyńska

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Lupine seeds are proposed as a source of valuable protein in human and animal nutrition. However, not only protein content but its bioavailability is important. Thus, the protein digestibility of twenty Lupinus angustifolius varieties seeds and the impact of some factors (protein and polyphenols content, trypsin inhibition and amino acids composition) on the protein digestion were discussed. Composition as well as the digestibility of these seeds was influenced by variety, weather conditions (precipitations) and place of cultivation (soil quality). The average digestibility of the seeds was 46%. The positive impact on the digestibility had the extractivity of the protein. Higher than it was expected activity of trypsin inhibitors (even up to~32%) in some varieties influenced the protein availability, while the lysine and phenolic compounds content did not affect digestibility. The content of compounds influencing protein digestibility depends both on variety as well as on agronomical conditions. Factors affecting lupine seeds digestibility M. Zieli nska-Dawidziak et al. 2030 Factors affecting lupine seeds digestibility M. Zieli nska-Dawidziak et al. 2040 Factors affecting lupine seeds digestibility M. Zieli nska-Dawidziak et al.

show abstract

Plant-Based Meat Analogues

Cited by 313 publications

References 161 publications

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

Comparison of Lupinus angustifolius protein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content

Contact Info

Product

Resources

About