植物性蛋白质在鱼类和肉类类似产品开发中的应用
Abdul Rahaman1,2, Samreen Ahsan3, Ankita Kumari4,5
1Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China.
Journal of texture studies
|May 13, 2025
概括
基于植物的替代品正在成为可持续的蛋白质来源,模仿肉类和鱼类的纹理和风味. 研究探讨了植物蛋白和先进技术,以获得营养丰富,环保的食物选择.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续农业 可持续农业
- 营养生物化学 营养生物化学
背景情况:
- 由于健康和环境原因,消费者需求正在转向基于植物的饮食.
- 传统的肉类和鱼类产品面临着可持续性和道德采购方面的挑战.
- 基于植物的替代品提供与动物产品相比较的营养和感觉特征.
研究的目的:
- 审查植物性鱼类类相应物发展情况.
- 突出用于制造肉类/鱼类替代品的技术和成分.
- 评估植物性蛋白质在解决食品可持续性方面的潜力.
主要方法:
- 对各种植物蛋白质 (大豆,小麦,大米,玉米) 进行肉/鱼模仿的分析.
- 探索纹理化技术 (挤出,湿,3D/4D打印).
- 从植物副产品中研究生物活性的功能性质.
主要成果:
- 谷物和非谷物有效地模仿肉/鱼的纤维性质.
- 先进的技术使得植物类型中可以创建所需的纹理和风味.
- 植物衍生生物活性具有多种有益活动.
结论:
- 植物性成分为可持续的蛋白质替代品提供了可行的途径.
- 创新技术对于开发有吸引力的肉/鱼替代品至关重要.
- 基于植物的鱼类类似物为可持续的食品系统提供了一个有希望的解决方案.
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