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. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas ...
Yuan J +5 more
europepmc +5 more sources
Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs [PDF]
FoodsWith growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives.
Anna Zimoch-Korzycka +5 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
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 +2 more sources
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques [PDF]
Current Research in Food ScienceMeat analogs are anticipated to alleviate environmental and animal welfare concerns as the demand for meat rises. High moisture extrusion is commonly employed to produce meat analogs, and its flavor could influence consumers’ choice.
Wanrong Jiang, Xiaoyu Yang, Liang Li
doaj +2 more sources
Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion [PDF]
FoodsThis study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80 ...
Viorica Bulgaru +8 more
doaj +2 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 +2 more sources
Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture [PDF]
FoodsStropharia rugosoannulata mycelium is a naturally fibrous and sustainable protein source for meat analogs; however, its weak gel-forming ability and poor extrudability limit its printability and structural stability.
Xin Hu +5 more
doaj +2 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 +2 more sources
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 ...
Miguel Angelo Cerqueira +2 more
exaly +3 more sources