Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic...

Area of Science:

• Food Science and Technology
• Sustainable Food Production
• Biotechnology

Background:

• Growing demand for sustainable protein sources.
• Need for meat and fish alternatives to reduce environmental impact.
• Advancements in food processing technologies.

Purpose of the Study:

• To systematically review research on meat and fish analogs using alternative proteins.
• To identify technologies and protein sources used in analog production.
• To analyze trends and future research directions.

Main Methods:

• Systematic Literature Review (SLR) following Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines.
• Bibliometric analysis of research records.
• Keyword analysis to identify essential properties.

Main Results:

• 46 meat analog and 13 fish analog records identified.
• Extrusion, 3D printing, and mixing are key technologies for meat analogs.
• Pulses are the primary protein source for both meat and fish analogs, followed by cereals and algae.
• Rheological and textural properties are critical for analog development.

Conclusions:

• Alternative proteins, particularly pulses, are crucial for developing meat and fish analogs.
• Novel technologies like 3D printing are gaining importance in analog production.
• Future research should focus on sustainability, texture, sensory attributes, and nutritional enhancement.