The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs [PDF]
Frontiers in Microbiology, 2023 Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat.
Hosam Elhalis +5 more
doaj +4 more sources
Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products [PDF]
FoodsThe bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms.
Adina Nichita +8 more
doaj +3 more sources
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis [PDF]
FoodsThis study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that ...
Lorenzo Pastrana +2 more
exaly +4 more sources
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes [PDF]
FoodsThere is increasing interest in the development of meat analogs due to growing concerns about the environmental, ethical, and health impacts of livestock production and consumption.
Ramdattu Santhapur +2 more
doaj +3 more sources
The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs [PDF]
MoleculesEating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent ...
Caroline Senna +3 more
doaj +3 more sources
Foods, 2022 This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water ...
Hyeseung Jeong +5 more
doaj +2 more sources
Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways. [PDF]
Foods, 2023 This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates.
Yuan J +5 more
europepmc +5 more sources
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Current Research in Food Science, 2022 The discussion about the development and consumption of plant-based meat alternatives has been raised since numerous decades and has become the topic of prime concern these days.
Shafeeqa Irfan, Nauman Khalid
exaly +3 more sources
Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs
Polish Journal of Food and Nutrition Sciences, 2023 The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs.
Tomasz Daszkiewicz +4 more
doaj +2 more sources
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs [PDF]
Foods, 2021 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.
Weiss, Jochen +9 more
core +5 more sources