Developments in Plant Proteins Production for Meat and Fish Analogues

Abstract

In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

Keywords: fish analogues; health aspects; ingredients; meat analogues; technology.

Figure 1

Visible appearance of meat analogues in six different liquid additives: (A) water; (B) water + soy protein isolate; (C) canola oil; (D) canola oil + lecithin; (E) O/W emulsion; (F) water + canola oil + soy protein isolate + lecithin [108].

Figure 2

Scheme of twin-screw extruder (elaborated on the basis of Kazir e Livney [125]).

Figure 3

Schemes of cone-in-cone shear cell (a) and couette cell (b) devices (elaborated on the basis of Dekkers et al. [148]).

Figure 4

Schemes of wet spinning (a) and electrospinning (b) processes (elaborated on the basis of Kyriakopoulou et al. [55]).

Figure 5

Scheme of an extrusion-based 3D food-printing process (elaborated on the basis of Godoi et al. [165]).