The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review
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Notice bibliographique
Résumé
The global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues. However, PBMAs encounter several challenges that limit widespread acceptance, including inadequate physico-chemical, sensory, and nutritional attributes, and concerns about over-processing and potential food-safety risks. To address these challenges, initiatives such as using high-quality raw materials, blending various plant protein sources, and employing innovative processing techniques are underway. Consumer acceptance of PBMAs also depends on the type of in-home cooking method used to prepare these foods, and the goal in many cases is for the quality attributes after cooking to resemble that of meat. The objective of this review is to compare the effects of in-home cooking methods on the quality of meat products to better understand how PBMAs will perform relative to their animal-based counterparts. Here, research articles that evaluate the impact of different cooking methods (e.g., baking and pan-frying) on the quality of meat and PBMAs were systematically summarized and compared to demonstrate trends in changes related to the physicochemical, sensory, and nutritional attributes of these products. The results revealed that the type of cooking method significantly influenced consumers' acceptance of meat and PBMAs. Changes in physical properties such as cooking loss and water holding capacity (WHC) can affect texture and were dependent on cooking temperatures. However, these changes were not independent of the protein source (PBMAs) or muscle type (meat). For example, cooking at 70 °C decreased the amount of sulfhydryl content in PBMAs compared to pork and beef burgers (20 µmol/g vs. 65 µmol/g protein, respectively). Conversely, when cooking temperatures (> 120 °C) were used, maillard reaction resulted in favourable sensory (appearance and flavour) attributes in both types of products, however, in the presence of sugars and the amino acid asparagine, concerns about the presence of chemical hazards such as acrylamide increased. Microwave cooking also increased WHC and oil absorption properties of plant proteins which improved the mouthfeel of PMBAs. In conclusion, there is a need to optimize in-home cooking techniques to enhance desirable textures and flavours in PBMAs which will improve consumer acceptability of these products.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,001 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,001 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,001 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découle