基于肉类的双蛋白食品中的杂交:机制,挑战和消费者洞察力
Renyu Zhang1, Mustafa M Farouk1, Carolina E Realini1
1Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
Comprehensive reviews in food science and food safety
|June 16, 2025
概括
混合肉制品将肉与替代蛋白质相结合,以提高可持续性和营养. 凝聚性混合系统的关键因素包括pH值,温度和盐分,而味道和质地推动了消费者接受.
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
- 营养科学 营养科学
背景情况:
- 全球对蛋白质的需求不断增长,需要可持续和营养丰富的食品生产.
- 基于肉的混合物 (双蛋白食品) 将肉与替代蛋白质 (植物,昆虫,微藻,酵母) 结合在一起,以提高资源效率并保持肉的好处.
- 在混合产品的蛋白质兼容性,功能性和消费者接受方面存在挑战.
研究的目的:
- 审查最近肉类与替代蛋白质混合的进展.
- 检查加工参数和消费者洞察力对混合产品开发的影响.
- 引入一个创新双蛋白肉类产品的框架.
主要方法:
- 关于肉类杂交的科学文献的批判性审查.
- 通过pH值,温度和盐度调节的蛋白质-蛋白质相互作用的分析.
- 对消费者接受驱动器的消费者研究的综合.
- 讨论处理技术 (挤出,高压,超声波).
主要成果:
- pH,温度和盐度对于蛋白质相互作用和混合系统的功能至关重要.
- 新兴的蛋白质组合 (例如植物酵母,微藻-酵母) 显示出增强营养和功能的潜力.
- 味道,质地,视觉吸引力和感知到的好处显著影响消费者接受和支付意愿.
- 处理技术可以通过结构修改来提高混合产品的质量.
结论:
- 混合肉提供了一个可持续的解决方案,以满足蛋白质需求,平衡资源效率与消费者偏好.
- 混合肉框架通过整合原材料,杂交,加工,消费者洞察力和AI/ML,为创新提供了路线图.
- 需要进一步研究新型蛋白质组合和加工优化,才能充分发挥双蛋白食品的潜力.
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