Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application

HUANG Lu; REN Yuqing; ZHAO Di; CAO Jinnuo; LI He; LIU Xinqi

doi:10.13386/j.issn1002-0306.2022060305

Volume 44 Issue 8

Apr. 2023

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Science and Technology of Food Industry > 2023 > 44(8): 461-468. > DOI: 10.13386/j.issn1002-0306.2022060305

HUANG Lu, REN Yuqing, ZHAO Di, et al. Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application[J]. Science and Technology of Food Industry, 2023, 44(8): 461−468. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060305.

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Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application

1.
National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
2.
Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou 310000, China

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Received Date: June 29, 2022
Available Online: February 13, 2023

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Abstract

Abstract

Plant-based meat alternatives are widely developed and have a promising market in order to meet consumer demand for healthy diets and sustainability of future food supply. Complex fat substitutes derived from plants can be used to replace the fat in animal products, which can lower dietary fat content and provide various health benefits to consumers. The purpose of the current research is to summarize the influence of various colloids on the properties of plant-based complex fat simulants in order to provide more theoretical support for their application in the meat industry. The addition of polysaccharide colloids could improve the water-holding capacity of fat simulants and increase the juiciness of meat products, while protein colloids could improve the nutritional properties and elasticity of fat simulants, enhance the chewiness and texture of the products. Additionally, the application of plant-based fat substitutes and their impact on the quality of meat products is categorized and comprehensively discussed based on the research development on plant-based fat simulants in recent years. The addition of plant-based fat simulants in meat products can successfully mimic animal fat, improve water retention and prolong the shelf life of meat products without affecting the sensory characteristics of the final products. Finally, various issues and challenges encountered in the creation of cube complex fat simulants are addressed, along with potential solutions that could open up new research directions for the anticipated expansion of the market for plant-based meat alternatives.
- plant based compound fat simulant,
- colloid,
- gel mechanism,
- quality,
- application

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Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application

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