Developments in Plant Proteins Production for Meat and Fish Analogues

Abstract

In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

“…A key advantage of 3D-printed meat analogues is the ability to create a variety of shapes and textures. Additionally, formulation alterations can be made to adjust the taste, color, and nutritional content . The time-consuming process, low productivity, and limited precision are the disadvantages of the 3D-printing method .…”

“…Additionally, formulation alterations can be made to adjust the taste, color, and nutritional content. 151 The time-consuming process, low productivity, and limited precision are the disadvantages of the 3D-printing method. 152 Precision fermentation has recently been developed as a new method for producing high-value food compounds 153 and plant-based meat.…”

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

“…However, it can improve the functional properties of the protein by altering the secondary and tertiary structure. Plant proteins are modified by heat deformation or by adding some edible gum to make the protein gel well and then by high-speed shearing to reduce the protein particle size to obtain plant-based protein emulsion foods [ 72 ]. The physical modification method generally does not produce toxic byproducts and it is easy to control and use.…”

Challenges and Prospects of Plant-Protein-Based 3D Printing

“…For instance, the printing of meat analogs requires the careful adjustment of a variety of ingredients that can enhance or limit the desired texture and visual appearance, as well as the overall properties of food. The production of fish and meat analogs comprises careful adjustment of water, flavor, fat, binding agents, proteins, vitamins, minerals, and antioxidants with 50-80% water, which also serves as a plasticizer while processing meat substitutes and gives the finished product the appropriate juiciness [43]. Technologies used in the formation of feed are regarded as the major challenge.…”

“…Processing techniques are classified into two categories: bottom-up and top-down structuring techniques. In the bottom-up approach, the end product is created by assembling individual fibers, whereas the top-down approach involves the development of fibrous structures by blending biopolymers with an external force [43].…”