从植物,昆虫和菌蛋白材料制成的肉类类型的当前技术和未来前景:一篇评论
Da Young Lee1, Seung Yun Lee2, Seung Hyeon Yun1
1Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea.
Food science of animal resources
|January 17, 2024
概括
从植物,昆虫和菌蛋白来源开发肉类类似物是有希望的,但目前的产品缺乏传统肉的质量. 为了市场的增长和与畜牧业的共存,需要进一步的研究和明确的法规.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续农业 可持续农业
背景情况:
- 越来越多的消费者对可持续和道德蛋白质来源的需求.
- 传统畜牧业在满足全球蛋白质需求方面的局限性.
- 新兴的替代蛋白质来源包括植物,昆虫和菌蛋白衍生材料.
研究的目的:
- 通过使用各种蛋白质来源,审查有关肉类模拟开发的当前文献.
- 评估与基于植物,昆虫和菌蛋白的肉类类似物相关的质量和挑战.
- 提供关于肉类类型市场增长和监管的未来前景.
主要方法:
- 关于科学出版物和行业报告的综合文献综述.
- 对肉类类型的材料组成和加工技术的分析.
- 与传统肉相比,产品质量属性的评估.
主要成果:
- 目前来自植物,昆虫和菌蛋白来源的肉类类型并不能完全复制传统肉的质量.
- 基于植物的类似物经常使用大豆,β-葡萄糖或质;基于昆虫的类似物经常与植物材料混合.
- 菌蛋白类比的开发进展较低,安全考虑需要进一步调查.
结论:
- 需要大量的研究和开发来提高肉类类型的质量和感官属性.
- 肉类模拟市场的增长取决于创新和与传统畜牧业建立共存.
- 清晰的法律框架,包括分类,特征和标签标准,对于消费者信任和市场接受至关重要.
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