Plant-based meat substitutes by high-moisture extrusion:Visualizing the whole process in data systematically from raw material to the products

High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.Unfortunately,the extrusion process has been seen as a“black box”with limited information about what occurs inside,causing serious obstacles in developing meat substitutes.This study designed a high-moisture extrusion process and developed 10 new plant-based meat substitutes comparable to the fibrous structure of real animal meat.The study used the Feature-Augmented Principal Component Analysis(FA-PCA)method to visualize and understand the whole extrusion process in three ways systematically and accurately.It established six sets of mathematical models of the high-moisture extrusion process based on 8000 pieces of data,including five types of parameters.The FA-PCA method improved the R^(2) values significantly compared with the PCA method.The Way 3 was the best to predict product quality(Z),demonstrating that the gradually molecular conformational changes(Y^(n'))were critical in controlling the final quality of the plant-based meat substitutes.Moreover,the first visualization platform software for the high-moisture extrusion process has been established to clearly show the“black box”by combining the virtual simulation technology.Through the software,some practice work such as equipment installation,parameter adjustment,equipment disassembly,and data prediction can be easily achieved.

The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality

Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.

Consumers’experiences and preferences for plant-based meat food:Evidence from a choice experiment in four cities of China

This paper examined consumers’experiences in and preferences for plant-based meat(PBM)food and their respective correlates,based on data from an online survey of 579 consumers in four major cities in China in early 2021.We first described consumers’experiences in consuming and purchasing PBM food and their correlates,and then analyzed consumer preferences using hypothetical choice experiment.The experiment offered consumers various options to purchase burgers made from PBM or animal-based meat(ABM),combined with different countries of origin(COO),taste labels,and prices.Our data showed that respondents hold overall positive attitudes toward PBM food;85 and 82%of respondents reported experience in eating and purchasing PBM food,respectively.More than half of them ate PBM food because they wanted to try new food(58%),or were interested in healthy food(56%).Income,religion,and dietary restrictions were significantly correlated with consumers’experiences in PBM food consumption.Results from the Random Parameter Logit Model based on the hypothetical choice experiment data showed that 79%of respondents chose PBM burgers and were willing to pay an average of 88 CNY for a PBM burger.We also found that 99.8 and 83%of respondents are willing to buy burgers made in China and those with a taste label,with a willingness to pay(WTP)of 208 and 120 CNY,respectively.The heterogeneity test revealed that females and those with at least a bachelor’s degree,higher income,religious beliefs,and dietary restrictions are more likely to buy PBM burgers than their counterparts.

A Study on the Meat and Bone Meal or Poultry By-product Meal as Protein Substitutes of Fishmeal in Concentrated Diets for Paralichthys olivaceus

A study was conducted to evaluate the effects of meat and bone meal （MBM） and poultry by-product meal （PBM） as the replacement of fishmeal in the diets on the growth performance, survival and apparent digestibility coefficient （ADC） of Japanese flounder （Paralichthys olivaceus）. The experimental diets included 0%, 20%, 40%, 60% and 80% MBM or PBM replacement of total fishmeal respectively. All diets were iso-nitrogenous and isocaloric. The results showed that there are no significant differences （P 〉0.05） in growth performance among the treatments fed with 0% -60% MBM replacement of fishmeal, while the percent weight gain （WG, % ）, body length gain （BLG, % ） and ADC significantly decrease when fishmeal is replaced by 80% MBM. The result showed also that there are no significant differences （P 〉0.05） in growth performance and ADC among all treatments fed with the diets with 0% -80% replacements of fishmeal with PBM.

A Study on the Meat and Bone Meal and Poultry By-product Meal as Protein Substitutes of Fish Meal in Practical Diets for Litopenaeus vannamei Juveniles

A study was conducted to evaluate the effects of meat and bone meal (MBM) and poultry by-product meal (PBM) as the replacement of fish meal in the diets on the growth performance, survival and apparent digestibility coefficients (ADC) of Litopenaeus vannamei. The basal diets were formulated with 22% fish meal and other ingredients which provided about 40% protein and 9% lipid in the diet. The experimental diets included MBM or PBM to replace 0, 20%, 40%, 60% and 80% of total fish meal respectively. All diets were iso-nitrogenous and isocaloric in gross terms. The results showed that there were no significant differences (P>0.05) in growth performance and ADC among the treatments fed with the diets in which 0-60% fish meal had been replaced with MBM, while the percent weight gain (WG, %), body length gain (BLG, %) and ADC significantly decreased when the MBM was up to 80% of the fish meal. There were no significant differences (P>0.05) in growth performance and ADC among all the treatments fed with the diets in which 0-80% fish meal had been replaced with PBM.

低钠配方对酱牦牛肉食用品质及氧化特性的影响

为了探究不同低钠配方对牦牛肉制品食用品质及氧化特性的影响,明确酱牦牛肉制品腌制的最佳复合盐比例。本试验以牦牛前腿肉为主要原料,添加不同比例的氯化钾(KCl)和焦磷酸钠替代部分NaCl对肉样进行腌制,分析不同比例低钠复合盐对酱牦牛肉出品率、食用品质、脂质氧化和蛋白氧化等各项指标的影响,并优化得到钠盐复合替代物最佳复配比例。结果表明,随着焦磷酸钠和KCl替代量的不断增加,产品的出品率显著增加(P<0.05),肉色及其稳定性显著提高(P<0.05);与完全使用NaCl腌制的空白组相比各组TBARS值均呈显著降低趋势(P<0.05),各组羰基含量均低于空白组,且呈显著下降趋势(P<0.05),巯基含量的下降受到显著抑制(P<0.05),脂质氧化和蛋白氧化程度被显著抑制(P<0.05)。综上所述,利用焦磷酸钠和KCl替代量部分NaCl时,酱牦牛肉的食用品质提升、氧化程度降低,当复合盐比例为NaCl含量50%、KCl含量30%、焦磷酸钠含量20%时效果最佳。本研究结果为改善低钠牦牛肉制品品质提供了一定数据支持和新的思路。

低钠复合替代盐对午餐肉品质特性的影响

在当今追求健康生活的社会中,减少大宗肉制品中的钠含量已成为一项必不可少的措施。该研究以低钠午餐肉为预期产品,通过单因素试验探究KCl替代量20%~50%、CaCl_(2)替代量10%~25%、MgCl_(2)替代量5%~20%对午餐肉多方面品质的影响。以感官评分为目标值,通过正交试验获得复合盐复配的最优替代为KCl 30%、CaCl_(2)15%、MgCl_(2)10%,其感官评分为9.2,高于其它替代组。微观结构结果表明,复合盐替代午餐肉较未替代组具有相似的均匀致密结构。研究结果可为减盐和提升午餐肉产品功能特性的双重效果的实现提供一定参考。

低钠滩羊肉粒替代盐配方优化研究

为优化低钠滩羊肉粒的复合配方,以滩羊肉为研究对象,用不同替代比的氯化钾、乳酸钙和谷氨酸钙对滩羊肉进行处理,于(4±1)℃条件下干腌12 h,煮制30 min放至室温后探究其对滩羊肉粒理化品质(色差值、感官评分、水分含量、质构和离心损失)的影响。在单因素试验基础上,以滩羊肉粒感官评分和水分含量为响应指标,通过响应面试验得出滩羊肉粒的复合配方。结果表明,滩羊肉粒的复配盐配方为氯化钾添加量31%,乳酸钙添加量11%,谷氨酸钙添加量5%。此时,滩羊肉粒感官评分为84.24分,水分含量为67.52%,与预测值接近,在最佳复配比下滩羊肉粒中47%氯化钠被替代。使用氯化钾、乳酸钙和谷氨酸钙复配可以有效保持减盐后滩羊肉粒的品质。

豆粕减量替代日粮对育肥小尾寒羊生长性能、肉用性能及经济效益的影响

试验旨在研究豆粕减量替代日粮对育肥小尾寒羊生长性能、肉用性能及经济效益的影响。试验选择75只体重(41.64±1.19) kg相近的180 d左右小尾寒羊育成公羊,随机分成对照组和试验Ⅰ、Ⅱ、Ⅲ、Ⅳ组,其中对照组粗饲料全部为揉丝豆秸,试验组日粮中豆粕减量、粗饲料为不同比例的花生秧代替豆秸,全程保持日粮精粗比60∶40不变、各组日粮的消化能和蛋白质水平相近。试验开始和结束时测定小尾寒羊空腹体重和体尺指标,试验结束测定肉用性能指标,计算经济效益。结果表明:(1)与对照组比较,试验各组平均日增重显著提高(P<0.01),以试验Ⅰ组、试验Ⅱ组、试验Ⅲ组的增重效果较好,而各组的体尺指标无显著差异(P>0.05);(2)与对照组比较,试验各组背脂厚和GR值均显著提高(P<0.05),屠宰率、净肉率、眼肌面积无显著差异(P>0.05);(3)与试验各组相比,对照组羊肉的滴水损失和黄度值最大,均显著高于试验各组(P<0.05);(4)试验各组的经济效益均极显著高于对照组(P<0.01)。说明豆粕减量替代日粮对育肥小尾寒羊生长性能、肉用性能和经济效益均有不同程度的影响,以试验Ⅰ、Ⅱ、Ⅲ组的效果较好,经济效益较高。

An investigation of the formulation and nutritional composition of modern meat analogue products

Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing.

Research and Overview of Beyond Meat's Disruptive Innovation

In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the rapid economic development,an essential ingredient in every staple in the restaurant or home kitchen,and the main source supply for people to increase energy.Besides,as health education launched,"how to eat healthily"has become the most significant difficulty that needs to be solved for every family.There is no doubt that the market has been increasing and the demand for meat has been growing with the population growth all over the world.The market value of processed meat is expected to rise from 714 billion U.S.dollars in 2016 to over 1.5 trillion dollars by 2022.Poultry is the most popular kind of processed meat,with a 38 percent share of the global market and red meat,which includes pork and beef,takes up about a 33 percent share.From the official report of the worldwide meat market,the quality and the inflated price of meat have become the most concern of the majority people,who deem it as the primary source of protein and nutrition supply.

食用菌菌丝体的营养品质及其在肉制品中的应用

肉类及肉制品是人类日常饮食中获取营养物质的主要来源,食用营养和健康的肉制品已成为人们健康饮食的消费观念。然而,由于肉制品供应难以满足全球人口快速增长的需求、过量摄入红肉可能导致的健康隐患及肉类生产对环境造成的负面影响等问题,新型肉类替代品的出现为消费者提供了更多的选择。其中,食用菌在我国具有悠久的食用历史,其菌丝体的营养成分与子实体相近,且栽培消耗的资源少。因此,将食用菌菌丝体应用于肉制品中极具开发潜力。本文结合近年的研究成果,主要介绍了当前典型工业栽培食用菌(双孢菇、香菇、平菇、金针菇)菌丝的性质特点和营养价值,重点综述了食用菌菌丝蛋白的生产加工技术及其在肉制品中的应用,并分析了目前食用菌菌丝体在肉制品中应用的阻碍因素,为食用菌菌丝体肉制品的研发提供理论基础。

不同种类脂肪替代物对牦牛肉糜凝胶品质特性影响的研究

该文研究了亚麻籽胶、魔芋胶、菊粉、大豆蛋白、胶原蛋白、乳清蛋白对牦牛肉糜的质构、乳化稳定性及感官评分等影响。结果表明,蛋白质类脂肪替代物中以添加量为14.5%的大豆蛋白最优,其可以提高牦牛肉糜的水分含量,显著提高流变性和硬度(P<0.01);碳水化合物类脂肪替代物中以添加量为3%的菊粉最优,其可以提高牦牛肉糜的流变性、保油性、硬度和咀嚼性。但是前者会显著降低牦牛肉肉糜的色泽、黏结性和感官品质,而后者不会对牦牛肉糜的品质造成不良影响。因此,添加量为3%的菊粉更适合作为牦牛肉糜的脂肪替代物。

植物基肉制品营养品质研究现状

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。

脂肪替代物在肉制品中的研究及应用进展

脂肪替代物是当前肉制品低脂化加工的研究热点之一,脂肪替代物不仅能有效降低肉制品中的脂肪含量,还可以保持或改善肉制品的感官品质。本文主要介绍了脂肪对肉制品质构和风味品质的影响及机理,并进一步综述了脂肪替代物的分类及其在肉制品中的应用研究,重点阐述了固形脂肪替代物及其未来发展所面临的挑战,以期为固形脂肪替代物的研究及应用提供参考。

植物基肉制品营养组成分析与评价

为充分了解国内外市售植物基肉制品营养品质现状,筛选了国内外30种市售植物基肉制品,对其营养组成、营养质量指数(INQ)和营养当量值(NEU)进行了分析,通过相关性分析、主成分分析和聚类分析的方法,建立了植物基肉制品营养素组成综合评价模型,并进行了分级分类评价。结果表明,市售植物基肉制品以植物基鸡块、植物基牛排等半成品为主,营养评价指标主要包括能量(140.85~1076.00 kJ/100 g)、蛋白质(5.20~25.00 g/100 g)、脂肪(1.00~22.00 g/100 g)、碳水化合物(1.40~24.58 g/100 g)和钠元素(313.00~1080.00 mg/100 g),有的还特别标识含有膳食纤维、钙元素和铁元素等。聚类分析发现,高蛋白(≥12.00 g/100 g)产品有23种,占比76.67%,以植物基牛排、植物基鸡块为主;低脂肪(≤3.00 g/100 g)产品有植物基香肠和植物基猪肉共2种,占比6.67%;低碳水化合物(≤5.00 g/100 g)产品有11种,占比约36.67%,包括植物基鸡块、植物基猪肉和植物基牛排等。相关性分析显示,植物基肉制品的能量和NEU值呈极显著正相关(P<0.01),二者与蛋白质含量、碳水化合物含量和INQ值呈极显著负相关(P<0.01)。利用植物基肉制品营养素组成综合评价模型F=0.674 F_(1)+0.175 F_(2)+0.151 F_(3)计算产品综合得分,将30种产品分为4类,综合得分越高,其营养品质越好。

食用菌植物基肉酱的制备及感官品质探究

以食用菌和大豆蛋白为主要原料生产肉代替物,通过正交试验探究食用油种类、用量以及黄豆酱的用量交互作用的最佳水平以制备食用菌植物基肉酱,并采用顶空-固相微萃取结合气相色谱-质谱联用技术对挥发性化合物进行分离与鉴定。结果表明,考察的因素中对食用菌植物基肉酱感官品质的影响大小顺序为黄豆酱用量>食用油种类>食用油用量,采用菜籽油40 mg、黄豆酱70 mg获得的产品感官品质最佳,与市售产品差异较小。此外,通过采用极性与非极性毛细管色谱对食用菌植物基肉酱挥发性风味进行全面的分析,共检出84种挥发性风味化合物,总含量分别为14.507和15.815μg/kg。

低脂畜禽及脂肪替代物开发途径研究进展

随着过度肥胖、代谢性疾病和心脑血管疾病等人群比例的上升,人们注重减少饮食中脂肪的摄入。通常,畜禽肉的脂肪含量较高,而上述疾病与脂肪的摄入有很大关系,因此低脂畜禽及脂肪替代物的研究成为食品行业的热点问题。本文综述低脂畜禽的培育方法及脂肪替代物的分类,着重论述新型脂肪替代物的研究现状,系统阐述低脂畜禽及脂肪替代物的开发途径,为低脂畜禽及脂肪替代物的发展提供重要理论依据和创新性思路。

肉糜类制品中脂肪替代物的应用及研究进展

肉制品在人们日常生活中扮演着不可或缺的角色,其不仅是膳食结构的重要组成部分,而且具有极高的营养价值。目前肉糜类制品在肉制品市场中占据着重要地位,但传统的肉糜类制品脂肪含量较高,高脂肪的摄入导致了肥胖、心血管疾病、高血压、冠心病等负面影响。脂肪替代物满足了人们对低脂肉糜类制品的追求,其在降低肉糜类制品中脂肪含量的同时,能够产生类似于高脂的口感和质地,甚至对其品质特性及风味进行改善。文章对脂肪替代物在肉糜类制品中的应用及研究进展进行了总结,全面描述了脂肪替代物的种类、作用及优缺点,并对脂肪替代物的发展进行了展望,旨在为低脂肉糜类制品的生产提供参考。