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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainab...

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Autores principales: Elhalis, Hosam, See, Xin Yi, Osen, Raffael, Chin, Xin Hui, Chow, Yvonne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10582269/
https://www.ncbi.nlm.nih.gov/pubmed/37860141
http://dx.doi.org/10.3389/fmicb.2023.1267227
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author Elhalis, Hosam
See, Xin Yi
Osen, Raffael
Chin, Xin Hui
Chow, Yvonne
author_facet Elhalis, Hosam
See, Xin Yi
Osen, Raffael
Chin, Xin Hui
Chow, Yvonne
author_sort Elhalis, Hosam
collection PubMed
description Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product’s firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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spelling pubmed-105822692023-10-19 The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs Elhalis, Hosam See, Xin Yi Osen, Raffael Chin, Xin Hui Chow, Yvonne Front Microbiol Microbiology Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product’s firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy. Frontiers Media S.A. 2023-10-04 /pmc/articles/PMC10582269/ /pubmed/37860141 http://dx.doi.org/10.3389/fmicb.2023.1267227 Text en Copyright © 2023 Elhalis, See, Osen, Chin and Chow. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Elhalis, Hosam
See, Xin Yi
Osen, Raffael
Chin, Xin Hui
Chow, Yvonne
The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
title The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
title_full The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
title_fullStr The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
title_full_unstemmed The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
title_short The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
title_sort potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10582269/
https://www.ncbi.nlm.nih.gov/pubmed/37860141
http://dx.doi.org/10.3389/fmicb.2023.1267227
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