https://orcid.org/0000-0002-1155-4928
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ABSTRACT
The development of meat alternatives is a sustainable choice to meet eco-friendly and healthy demands. High-moisture extrusion (HME) technology has been applied to produce the textured plant proteins, which are recognized as meat analogues and have characteristics, nutrition, sensory attributes, and apparent fiber structure similar to animal meat. Although the production of HME meat analogues has a lot of advantages and broad prospects, the processing principle and quality control remain to be studied, and the current HME technology has not yet been popularized. In this paper, we review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on meat analogues processing, the systematic analysis method of meat analogues processing, and detection and evaluation methods of meat analogues. Our review would provide a comprehensive understanding and theoretical guidance for HME application in meat analogues processing.
Acknowledgments
The authors are also grateful for the financial support from the Natural Science Foundation of China (No. 31701524; No. 31771974), Major Special Science and Technology Planning Project of Anhui Province, China (No. 202003b06020030; No. 201903a06020024), Key Research and Development Program of Anhui Province, China (No. 202104a06020016), and Science and Technology Projects of Chuzhou City (No. 2021GJ010).
Disclosure statement
No potential conflict of interest was reported by the author(s).
Supplementary material
Supplemental data for this article can be accessed on the publisher’s website