模仿机制:肉类和肉类类型的比较
Skyler R St Pierre1, Ellen Kuhl1
1Department of Mechanical Engineering, Stanford University, Stanford, CA 94305, USA.
Foods (Basel, Switzerland)
|November 9, 2024
概括
肉类类型可以模仿真正的肉质,使用优化的蛋白质来源和加工. 标准化机械测试,如华纳-布拉茨勒剪切测试和纹理配置分析,对于开发更好的肉类替代品至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 肉质感是消费者接受肉类类型的关键属性.
- 蛋白质来源和加工对肉类替代品的质感特性有很大影响.
- 量化纹理差异需要标准化的机械测试方法.
研究的目的:
- 编制和比较肉类和肉类类型的切削力和刚度值.
- 确定用于纹理分析的最有信息的机械参数.
- 为标准化肉类检测协议提供准则.
主要方法:
- 来自华纳-布拉茨勒剪切试验和纹理配置分析的剪切力和刚度数据的汇编.
- 分析整肉和碎肉及其同类产品的机械性能.
- 鉴定肉类测试当前标准化的局限性.
主要成果:
- 肉类类型显示出与真正的肉类具有相似的机械性能,并且经过适当的微调.
- 肉的硬度被确定为纹理评估中最有信息的机械参数.
- 华纳-布拉茨勒剪切测试和纹理配置分析缺乏标准化,阻碍了交叉研究的比较.
结论:
- 目前的肉类类型具有复制真肉机械性能的潜力.
- 标准化测试和数据共享对于推进肉类模拟开发至关重要.
- 利用大数据和人工智能可以加速创造具有所需感官属性的肉类替代品.
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