Meat analogs: Protein restructuring during thermomechanical processing

Area of Science:

• Food Science and Technology
• Biomaterials Engineering
• Sustainable Food Systems

Background:

• Growing concerns about inefficient meat production and its impact on global food security necessitate sustainable alternatives.
• Meat's desirable sensory qualities stem from its unique molecular composition and fibrous structure.
• Advancements in food structuring science allow the use of alternative proteins to mimic meat's texture.

Purpose of the Study:

• To review the structure-function-process relationships in creating meat analogs from concentrated protein systems.
• To elucidate how raw materials and processing parameters influence the texture and sensory attributes of meat alternatives.
• To provide insights for developing concept-based meat analogs with controlled structural properties.

Main Methods:

• Analysis of physicochemical and structural changes in concentrated protein systems during thermomechanical processing.
• Examination of phase transitions influenced by protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions.
• Review of the impact of raw material composition (moisture, protein, lipids, polysaccharides, air) and processing parameters (temperature, pH, shear).

Main Results:

• Thermomechanical processing induces physicochemical and structural changes, yielding fibrous or layered meat-like textures.
• Interactions between components (proteins, polysaccharides, lipids, water) and processing conditions significantly affect texture and sensory outcomes.
• Controlling raw material properties and processing parameters is key to achieving desired structural attributes in meat analogs.

Conclusions:

• Understanding the interplay between ingredients and processing is crucial for manufacturing high-quality meat analogs.
• This knowledge aids in developing plant-based meat alternatives that meet consumer expectations for texture and sensory appeal.
• Successful development of meat analogs contributes to sustainable food systems and enhanced global food security.