文章基本信息

标题：Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
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作者：David Julian McClements ; Jochen Weiss ; Amanda J. Kinchla 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：2
页码：1-29
DOI：10.3390/foods10020260
出版社：MDPI Publishing
摘要：The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
关键词：vegan meat; protein; fiber; sustainability; anisotropy; laos vegan meat ; protein ; fiber ; sustainability ; anisotropy ; laos