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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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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. |
format | Online Article Text |
id | pubmed-10582269 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
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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