Structuring the meat analogue by using plant-based derived composites

Yuliarti, Oni; Kovis, Tay Jun Kiat; Yi, Ng Jun

doi:10.1016/j.jfoodeng.2020.110138

Cited by 164 publications

(101 citation statements)

References 19 publications

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“…However, while results showed a correlation between directional structure and textural attributes like hardness or chewiness, the study did not determine whether this affected consumer acceptance. In another study, Yuliarti et al [ 36 ] developed plant-based nuggets using a freeze structuring technique, which consists in the freezing of a protein emulsion to generate a unique fibrous structure and a subsequent removal of ice crystals to generate a porous and fibrous microstructure, similar to that of animal meat. Five formulations of nuggets were developed by changing the ratio of pea protein to wheat protein.…”

Section: Literature Reviewmentioning

confidence: 99%

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Fiorentini

Kinchla

Nolden

2020

Foods

255

142

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Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

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Section: Literature Reviewmentioning

confidence: 99%

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Fiorentini

Kinchla

Nolden

2020

Foods

255

142

View full text Add to dashboard Cite

show abstract

“…Affective tests have been used to assess the acceptance of meat analogs based on pea, wheat, peanut, chickpea, mycoprotein, and soy protein [ 7 , 90 , 105 , 112 , 113 ]. However, different scales and testing procedures have been used, which makes it difficult to compare studies.…”

Section: Texture and Sensory Propertiesmentioning

confidence: 99%

“…However, different scales and testing procedures have been used, which makes it difficult to compare studies. For example, Yuliarti, Kiat Kovis, and Yi [ 7 ] used a scale of 1 to 5, while a 9-point hedonic scale was used by Rehrah et al [ 112 ]. This emphasizes the need for standardized methods also in sensory trials performed on meat analogs.…”

Section: Texture and Sensory Propertiesmentioning

confidence: 99%

“…To fully mimic meat, different food colorants are typically added to meat analog products on the market, such as beet juice extract, soy leghemoglobin, carrot juice extract, and lycopene [ 11 ]. In academic studies, the majority of work has not focused on the effects of specific colorants on the color of meat analogs, but instead, has used color as a parameter to understand and compare how the structuring and cooking processes affect the color by chemical reactions, such as the Maillard reaction and the degradation of residual pigments [ 7 , 87 , 95 , 96 , 113 ].…”

Section: Appearance and Microstructurementioning

confidence: 99%

“…The increased interest in food products that do not contain animal-based ingredients has resulted in a growth in research and development activity in the area of alternative food products, such as meat analogs. In the class of meat analogs, recent research activity revealed new raw materials, novel structuring techniques, and new product formulations [ 5 , 6 , 7 ]. However, there is still a lack of standardized methods to analyze, evaluate, and compare the new structures and foods that have been created.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

McClements

Weiß

Kinchla

et al. 2021

Foods

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The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

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Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

Siddiqui,

Ucak,

Afreen

et al. 2024

Food Science & Nutrition

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Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production.

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Structuring the meat analogue by using plant-based derived composites

Cited by 164 publications

References 19 publications

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

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

Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

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