No abstract

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.

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There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.

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The aim of this study was to determinate the influence of chemical coating treatments for quality maintenance of whole button mushrooms (Agaricus bisporus) during storage at 2 °C. Six different treatments [distilled water (C), E1: 0.3% CaCl2, E2: 2% CaCl2, E3: 0.1% chitosan in 1% citric acid, E4: 0.5% chitosan in 1% citric acid, E5: 0.1% chitosan in 0.5% acetic acid] were used. Physicochemical properties such as color, weight loss, texture, total antioxidant activity, and total phenolic content were monitored during 14 days. The results showed that the mushrooms treated with CaCl2 and chitosan solution in citric acid could be storage up to 14 days at 2 °C without significant deterioration in their quality. In contrast, coating with chitosan solution in acetic acid allows the mushroom to be stored for up to 4 days. Coatings do not protect mushrooms against excessive loss of phenolic compounds and their ability to reduce free radicals. Practical applications Physiological processes associated with maturation of mushrooms do not end after harvest. Shelf life of mushrooms is 3–4 days at room temperature (20–25 °C). In recent years, the method to extend the durability and quality of these products has become edible coatings. According to the presented results, it is possible to maintain the good quality of product up to 14 days for mushrooms washed with CaCl2 solutions.

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Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.