Technological interventions in improving the functionality of proteins during processing of meat analogs
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
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Frontiers Media
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103444/ |
| _version_ | 1848864020556152832 |
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| author | Kumar, Pavan Sharma, Neelesh Ahmed, Muideen Adewale Verma, Akhilesh K. Umaraw, Pramila Mehta, Nitin Abubakar, Ahmed Abubakar Hayat, Muhammad Nizam Kaka, Ubedullah Sung, Jin Lee Sazili, Awis Qurni |
| author_facet | Kumar, Pavan Sharma, Neelesh Ahmed, Muideen Adewale Verma, Akhilesh K. Umaraw, Pramila Mehta, Nitin Abubakar, Ahmed Abubakar Hayat, Muhammad Nizam Kaka, Ubedullah Sung, Jin Lee Sazili, Awis Qurni |
| author_sort | Kumar, Pavan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). |
| first_indexed | 2025-11-15T13:42:10Z |
| format | Article |
| id | upm-103444 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:42:10Z |
| publishDate | 2022 |
| publisher | Frontiers Media |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1034442023-06-07T07:24:55Z http://psasir.upm.edu.my/id/eprint/103444/ Technological interventions in improving the functionality of proteins during processing of meat analogs Kumar, Pavan Sharma, Neelesh Ahmed, Muideen Adewale Verma, Akhilesh K. Umaraw, Pramila Mehta, Nitin Abubakar, Ahmed Abubakar Hayat, Muhammad Nizam Kaka, Ubedullah Sung, Jin Lee Sazili, Awis Qurni Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). Frontiers Media 2022 Article PeerReviewed Kumar, Pavan and Sharma, Neelesh and Ahmed, Muideen Adewale and Verma, Akhilesh K. and Umaraw, Pramila and Mehta, Nitin and Abubakar, Ahmed Abubakar and Hayat, Muhammad Nizam and Kaka, Ubedullah and Sung, Jin Lee and Sazili, Awis Qurni (2022) Technological interventions in improving the functionality of proteins during processing of meat analogs. Frontiers in Nutrition, 9. pp. 1-25. ISSN 2296-861X https://www.frontiersin.org/articles/10.3389/fnut.2022.1044024/full 10.3389/fnut.2022.1044024 |
| spellingShingle | Kumar, Pavan Sharma, Neelesh Ahmed, Muideen Adewale Verma, Akhilesh K. Umaraw, Pramila Mehta, Nitin Abubakar, Ahmed Abubakar Hayat, Muhammad Nizam Kaka, Ubedullah Sung, Jin Lee Sazili, Awis Qurni Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_full | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_fullStr | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_full_unstemmed | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_short | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_sort | technological interventions in improving the functionality of proteins during processing of meat analogs |
| url | http://psasir.upm.edu.my/id/eprint/103444/ http://psasir.upm.edu.my/id/eprint/103444/ http://psasir.upm.edu.my/id/eprint/103444/ |