Technological interventions in improving the functionality of proteins during processing of meat analogs

Area of Science:

• Food Science and Technology
• Sustainable Food Production
• Protein Chemistry

Background:

• Meat analogs offer a sustainable alternative to conventional meat products.
• Proteins are essential for mimicking the texture, nutritional value, and sensory attributes of meat.
• Sourcing and processing diverse proteins for meat analogs present significant challenges.

Purpose of the Study:

• To review and discuss various protein sources suitable for meat analog production.
• To explore technological interventions for enhancing protein functionality in meat analogs.
• To provide a comprehensive overview of current research in meat analog protein development.

Main Methods:

• Literature review of scientific papers and industry reports.
• Analysis of protein functionalities from diverse sources (e.g., soy, wheat, algae, mycoproteins).
• Examination of processing techniques like extrusion, 3D printing, and freeze structuring.

Main Results:

• Identified soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass as potential protein sources.
• Highlighted extrusion, spinning, Couette shear cell, additive manufacturing, and freeze structuring as key processing interventions.
• Demonstrated the impact of protein source and processing on meat analog characteristics.

Conclusions:

• A wide array of plant-based, algal, and fungal proteins can be utilized for meat analog development.
• Advanced processing technologies are vital for optimizing the texture and functionality of meat analogs.
• Further research into novel protein sources and processing methods is essential for advancing sustainable meat alternatives.