植物基肉制品营养品质研究现状

Research Status of Nutritional Quality of Plant-based Meat Substitutes

植物基肉制品产业发展对于有效缓解因人口增加而带来的动物肉短缺,改善居民营养健康,减少环境污染等具有重要意义,并将成为碳达峰和碳中和的新先锋。健康是消费者选择植物基肉制品的最主要原因,植物基肉制品的蛋白质含量可高达30%以上(猪肉的3倍),是一种高蛋白、低脂肪的营养健康食品。然而,目前植物基肉制品与动物肉相比还存在一些营养方面的差距,如B族维生素、硒元素、锰元素等微量营养素含量低,锌元素、铁元素及其它维生素仍需进一步均衡、强化,消化吸收特性尚不明确。本文概述植物基肉制品产业发展现状,通过分析植物基肉制品营养品质及其影响因素,提出改良对策,为其营养品质评价与提升提供参考。

With the increasing population and serious challenges in food production mode and consumption,plant-based meat substitutes industry development is of great importance to effectively alleviate animal meat shortage due to the increasing population,improve resident nutritional health,and reduce environmental pollution,and will be a new pioneer in carbon peaks and carbon neutralization.Health is the leading reason for consumer choice of plant-based meat substitutes,which can be up to 30% protein(3 times that of pork),a nutritionally healthy food with high protein and low fat.However,there are still some differences in nutrition between plant-based meat substitutes and animal meat,such as B vitamins,selenium,manganese and other micronutrients.The zinc,iron and other vitamins need further equalization and enhancement,the characteristics of digestion and absorption are not clear.In this paper,the current states of industrial development of plant-based meat substitutes were outlined,and strategies for improvement of nutritional quality of plant-based meat substitutes by analyzing the nutritional quality of plant-based meat substitutes and its influencing factors were proposed,to provide references for the evaluation and improvement of nutritional quality of plant-based meat substitutes.