Effect of galactomannan (Caesalpinea pulcherrima) on different fi sh restructuring methods

Sousa, Sanyelle Lima; Castro, Janevane Silva de; Medeiros, Stella Regina Arcanjo; Silva, Elisabeth Mary Cunha da

doi:10.5935/1806-6690.20210056

Cited by 1 publication

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“…The effect depends on the number and distribution of these sites as well as the net charge of the protein. However, there are still a variety of polysaccharides that have been widely used for preparing restructured meat and meat analogues, such as konjac gum [ 100 , 101 ], xanthan [ 102 , 103 ], low methoxyl pectin [ 104 , 105 ], gellan [ 106 ], galactomannan [ 107 ], etc., giving restructured products better textural and sensory properties.…”

Section: Chemical Restructuring Techniquesmentioning

confidence: 99%

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

Cheng,

Meng,

Liu

2024

Foods

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Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restructured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques (such as high-pressure processing, ultrasonic treatment, edible polysaccharides modification, enzymatic restructuring, etc.) that have been involved in restructuring meat protein-derived products as well as preparing meat analogues identified so far and classifying them into three main categories (physical, chemical and enzymatic). The target systems, processing conditions, effects, advantages, etc., of the included techniques, are comprehensively and systemically summarized and discussed, and their existing problems or developing trends are also briefly prospected. It can be concluded that a better quality of restructured products can be obtained by the combination of different restructuring technologies. This review provides a valuable reference both for the research and industrial production of restructured meat protein-derived products and analogues.

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