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Review
. 2022 Apr 26;11(9):1242.
doi: 10.3390/foods11091242.

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review

Allah Bakhsh  1 , Eun-Yeong Lee  1 , Chris Major Ncho  2 , Chan-Jin Kim  1 , Yu-Min Son  1 , Young-Hwa Hwang  3 , Seon-Tea Joo  1   3
Affiliations
Review

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review

Allah Bakhsh et al. Foods. .

Abstract

Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail.

Keywords: meat analogs; quality characteristics; systematic review; textured vegetable protein.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Flow diagram of the literature search process.
Figure 2
Figure 2
The number of articles published per year is included in the systematic review. The chart was constructed based on n = 28 articles.
Figure 3
Figure 3
Map showing the number of articles included in the systematic review per country. The chart was constructed based on n = 28 articles.
Figure 4
Figure 4
Pie donut chart summarizing the type of textured vegetable protein according to the used biding agent from the studies included in the systematic review. The chart was constructed based on n = 28 articles. Abbreviations: C.c: Coprinus comatus.
Figure 5
Figure 5
Pie donut chart summarizing the type of meat according to the used biding agent from the studies included in the systematic review. The chart was constructed based on n = 28 articles.
Figure 6
Figure 6
Pie donut chart summarizing the type of final product according to the use of binding agent from the studies included in the systematic review. The chart was constructed based on n = 28 articles.
Figure 7
Figure 7
Pie charts showing the percentage of studies evaluating taste attributes (A), texture (B), sensory properties (C), physicochemical properties (D) in the systematic review. The chart was constructed based on n = 28 articles.
See this image and copyright information in PMC

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