Plant-based meat alternatives: Compositional analysis, current development and challenges

Mudasir Ahmad,Shahida Qureshi, Mansoor Hussain Akbar,Shahida Anusha Siddiqui,Adil Gani,Mehvesh Mushtaq,Ifrah Hassan,Sanju Bala Dhull

Applied Food Research（2022）

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摘要

•Various plant-based proteins have been tested for structuring meat analogues.•Cysteine-rich proteins are preferred to build fibrous structures via crosslinking.•Efficiency of nutrients in meat alternatives does not match with meat.•Meat analogue products fac e several consumer challenges due to a lack of awareness.

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关键词

Plant-based meat,Formulation,Composition,Consumer preference

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