Advancements in Meat Analogs: Protein Selection, Flavor ing, and Textural Enhancements

This paper provides a comprehensive review of key components used in the production of meat analogs, highlighting their roles and effects on the final product. The primary components discussed include plant-based proteins (such as soy, wheat gluten, and legume proteins), fats, binders, flavor enhancers, and colorants. Consumer acceptance of these products is influenced by factors such as taste, texture, appearance, and color. The functional properties of specific proteins like soy protein isolate and concentrate, wheat gluten, and pea protein are explored, focusing on their abilities in water retention, gelling, and emulsification. The use of plant oils is analyzed for their contributions to juiciness, tenderness, and flavor release. The complexity of flavoring during extrusion processing is discussed, considering the chemical interactions and changes that affect sensory stability.The role of binders, including protein-based and polysaccharide-based agents, is examined in relation to their impact on water and fat binding and texture enhancement. The importance of colorants, their thermal stability, and methods of application are also covered.Overall, optimizing these components to closely mimic meat’s sensory attributes is crucial for consumer satisfaction. The review concludes with future directions and potential advancements in meat analog production .

Keywords:

meat analogs , plant-based proteins , soy protein isolate , wheat gluten , legume proteins , binders , flavor enhancers , colorants.