Search

The development of meat alternatives is a sustainable choice to meet eco-friendly and healthy demands. High-moisture extrusion (HME) technology has been applied to produce the textured plant proteins, which are recognized as meat analogues and have characteristics, nutrition, sensory attributes, and apparent fiber structure similar to animal meat. Although the production of HME meat analogues has a lot of advantages and broad prospects, the processing principle and quality control remain to be studied, and the current HME technology has not yet been popularized. In this paper, we review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on meat analogues processing, the systematic analysis method of meat analogues processing, and detection and evaluation methods of meat analogues. Our review would provide a comprehensive understanding and theoretical guidance for HME application in meat analogues processing. [ABSTRACT FROM AUTHOR]

Volutharpa ampullacea perryi (false abalone) meats were water cooked at 75-100°C for 5-60 min, and the changes in weight loss, pH, color, in vitro digestibility, texture, microstructure, and sensory characteristics were investigated. The weight rapidly decreased in the initial cooking and decreased slightly with the extension of both heating temperature and time. Obvious differences in color were found compared between the raw and cooked meats with respect to ΔL*, Δa*, and Δb* values. Digestibility was significantly improved with the thermal treatments. Textual properties, such as hardness, springiness, chewiness, and resilience, improved with the increasing of thermal intensity, but reduced with overcooking, and the variations were further confirmed by the scanning electron microscopy analysis. The samples boiled at 90-95°C for 10-15 min and 100°C for 5-10 min acquired better acceptance in the sensory evaluation. The complex relationship among cooking conditions and physicochemical and histological characteristics of meat as well as the consumer perceptions was illuminated by the principal components regression analysis. These results could provide useful information for quality control in V. a. perryi meat cooking. [ABSTRACT FROM AUTHOR]

Legume lectins are carbohydrate-binding proteins of non-immune origin. Significant amounts of lectins have been found in Phaseolus vulgaris beans as far back as in the last century; however, many questions about their potential biological roles still remain obscure. Studies have shown that lectins are anti-nutritional factors that can cause intestinal disorders. Owing to their ability to act as toxic allergens and hemagglutinins, the Phaseolus vulgaris lectins are of grave concern for human health and safety. Nonetheless, their potential beneficial health effects, such as anti-cancer, anti-human immunodeficiency virus (anti-HIV), anti-microbial infection, preventing mucosal atrophy, reducing type 2 diabetes and obesity, promoting nutrients absorption and targeting drugs, are of immense interest. The significance of Phaseolus vulgaris lectins in biological researches and the potential biomedical applications have placed tremendous emphasis on the development of purification strategies to obtain the protein in pure and stable forms. These purification strategies entail considerations such as effects of proteolysis, heating, gamma radiation, and high-hydrostatic-pressure that can have crucial outcomes in either eliminating or improving bioactivities of the lectins. Thus, up-to-date research findings of Phaseolus vulgaris lectins on different aspects such as anti-nutritional and health impacts, purification strategies and novel processing trends, are systematically reviewed. [ABSTRACT FROM AUTHOR]