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Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Since animal meat has been a major source of protein, conventional livestock farming is ever-increasing, as the global population grows. But the livestock farming has caused serious resource and environmental issues in recent years, such as greenhouse gas emissions, land occupation, water consumption, and loss of biodiversity. Alternatively, plant protein meat (PPM) can be expected to serve as the animal meat analogue, in order to alleviate the shortage of animal meat, resource consumption, and environmental pollution. The primary processing techniques for PPM currently include extrusion, spinning, shearing, and 3D printing. Specifically, the emerging 3D printing has been successfully applied to PPM production in the food industry, thus enabling customization of nutritional content, shape, texture, and flavor. Previous studies of 3D-printed PPM have focused primarily on material formulations, process parameters, or nozzle structures in conventional 3D printing. Among them, ultrasonic vibration has been used to print highly viscous fluid materials in protein extraction, gelation, and food processing. Better performance has also been achieved to mitigate the clogging caused by small nozzle diameters or high material viscosity. However, it is still lacking in the application of ultrasonic vibration for the high quality of 3D-printed PPM. In this study, ultrasonic vibration was introduced to improve the quality of 3D-printed PPM. A systematic analysis was made to explore the mechanism of ultrasonic vibration on plant proteins. Rheological property tests and numerical simulations of 3D printing nozzles were then carried out to investigate the effect of ultrasonic vibration on the gelation of plant proteins. A novel ultrasonic vibration-assisted 3D printing system was developed for PPM using single-nozzle 3D printing. A series of experiments were conducted to clarify the influence of ultrasonic vibration on the quality of 3D-printed PPM. The numerical simulation results demonstrated there was a cyclic variation in the fluid velocity inside the printing nozzle, with the trend of increasing, decreasing, and then increasing for the uniform mixing of protein molecules. Additionally, the shear rate within the nozzle exhibited repetitive fluctuations with decreasing and then increasing, where relatively high shear rates were observed on both the surface and cross-sections of the fluid. A high-shear environment was provided for the stepwise depolymerization of protein molecules during printing. The internal fluid pressure within the nozzle also showed a cyclic variation in the decreasing and then increasing. The lowest pressure value was still higher than that in the absence of ultrasonic vibration. This fluctuation of pressure greatly contributed to the necessary conditions for the depolymerization of protein molecules. Thus, the ultrasonic vibration supplied the higher shear and pressure to the plant proteins during 3D printing. The gelation process was promoted to ultimately improve the molding quality of 3D-printed PPM products. Experimental results revealed that the printed products exhibited decreased hardness, comparable elasticity, and chewiness after ultrasonic vibration, compared with conventional 3D printing. In terms of the stability of hardness, elasticity, and chewiness, the fluctuations in these quality parameters were lower than those in the samples printed without ultrasonic vibration. Specifically, the stability of hardness, elasticity, and chewiness increased by 27.75%, 83.14%, and 59.30%, respectively, indicating a more consistent quality for the samples printed with ultrasonic vibration. The ultrasonic vibration was incorporated into the 3D printing of PPM for the stability of quality attributes. The finding can also provide valuable insights into producing high-quality plant-based protein meat using 3D printing. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With the rapid growth of the global population and the increasing demand for high-quality protein, the "gapy in traditional animal and plant protein resources has gradually become apparent. Developing new sources of alternative proteins is of great strategic significance. The application of alternative protein raw materials in the production of simulated meat can solve problems such as insufficient supply of traditional meat, high resource consumption and waste emissions, and animal welfare. Fungal protein, as an emerging alternative protein, has the advantages of balanced and comprehensive amino acid composition, rich dietary fiber, and less saturated fatty acid. Additionally, the fibrous structure of fungal mycelium can effectively restore meat texture, making it a promising candidate for developing simulated meat. This article reviews the types, production processes, nutritional and safety characteristics of fungal proteins, as well as the research progress of simulated meat processing technology. The current market status, challenges, and future development directions of fungal protein based meat analogues are also analyzed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Meat demand is ever-increasing the globally, as the constant expansion of animal husbandry leads to massive resource consumption and serious environmental pollution. Plant protein meat (PPM), as the meat analogue, is gradually replacing animal meat to alleviate resource consumption and environmental pollution. The current processing technology of SSPM mainly includes extrusion, spinning, shearing, and 3D printing. As an emerging production technology in the food industry, 3D printing has been successfully applied to the PPM production with personalized nutritional content, shape, texture and taste. The current research focuses mainly on the optimization of ink materials and hydrocolloid components for the PPM using 3D printing. It is lacking in the relationship between process parameters and the quality of PPM, in order to obtain the optimal process parameters. There is still a great quality gap between 3D-printed PPM and animal meat. In this study, the process parameters were optimized for the PPM using 3D printing. A single-factor test was carried out to explore the effects of process parameters, including the print speed, nozzle height and extrusion rate on the hardness, springiness and chewiness of PPM. The multiple regression fitting models of hardness, springiness and chewiness were established by Box-Behnken Design (BBD) response surface test design. As such, an optimal combination was obtained for the hardness, springiness and chewiness using multi-objective fireworks. The results showed that hardness, springiness, and chewiness were achieved in similar chicken quality with the increase in print speed. The quality parameters of PPM deviated from the chicken parameters with the low quality, when the print speed was too high. Furthermore, the PPM shared higher quality characteristics at the print speed of 40- 80 mm/s. The hardness, springiness and chewiness tended to be stable with the increase in nozzle height. The 3D printing quality gradually approached the chicken quality. The PPM presented the higher quality characteristics, when the nozzle height was 1.0-1.4 mm. The hardness, springiness and chewiness also tended to be stable with the increase of extrusion rate. Once the extrusion rate was too high, the 3D printing quality of PPM deviated from the chicken quality. The higher quality characteristics of PPM were achieved at the extrusion rate of 57.6-86.4 mm³ /s. Design-Expert 13 software was combined to evaluate the single factor and response surface test. The results showed that the nozzle height posed the most significant effect on the hardness of PPM. The extrusion rate had the most significant effect on the springiness of PPM, while the print speed had the most significant effect on the chewiness of PPM. The BBD analysis was used to fit the multiple regression model with the variance analysis, according to the range of optimized process parameters. The optimal 3D printing process parameters were obtained using multi-objective fireworks. Therefore, when the print speed was 49.06 mm/s, the nozzle height was 1.21 mm, and the extrusion rate was 80.75 mm³ /s, the hardness of PPM was 43.14 N, the springiness was 2.78 mm, and the chewiness was 75.92 mJ, indicating the highest similarity with the chicken quality. The errors of the hardness, springiness and chewiness were 2.21 %, 5.48 % and 2.52 %, respectively, compared with the confirmatory test. The quality of PPM was improved using the optimal 3D printing process parameters. The finding can provide a strong reference for the high-quality PPM production. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Protein-rich food has been the ever increasing demand with the growth of the world population. Animal meat protein that is provided by the traditional breeding industry will be difficult to meet human needs. Alternatively, plant protein can be expected to serve as the demand for protein, due to the higher yield and wider resources. Therefore, the plant-based meat products can be used to partially replace animal meat with plant protein using modern processing technology. It is of great significance in sustainable development, low carbon emission reduction, and nutritional demand. Among them, peas are widely used in the food industry, because of their high yield, high nutritional value, and low cost. The pea protein can be taken as the raw material in plant-based meat products using high water extrusion technology (moisture content of 40%–80%). The products are also closer to the texture quality of animal meat. However, pea protein isolate (PPI) from various sources varied greatly, in terms of both quality and functional characteristics. It is unclear on the high moisture extrusion qualities, which made it difficult to produce the pea protein in the plant-based meat substitutes. In this study, five commercial PPIs were selected to evaluate the variations, in terms of component content, particle size, solubility, gelation, and high moisture extrusion properties at 2 different cooling temperatures (65°C, and 90°C). The findings revealed that the quality and functional properties of PPI, as well as the cooling temperature, were connected to the quality of the extrudates. The PPI with high solubility (21.24%-25.51%) and strong gelation (0.84-1.14 N) was more advantageous to the fiber structure development (fibrous degree>1.5). At the lower cooling temperature, the solubility and extrudates’ hardness, and chewiness were a very significant positive correlation (P<0.01), and the fibrous degree was significantly positively (P<0.05) related to the solubility, indicating that the higher solubility of protein raw material had improved the hardness, chewiness, product, and fibrous degree. At high cooling temperatures, the solubility of the springiness of the extrudate was very significant positive correlated (P<0.01), the fibrous degree was a significant positive correlation (P<0.05), the gel strength and the rigidity of the extrudate were significantly negative correlation (P<0.05), very significant positive correlation (P<0.01) on the organization, indicating the solubility and gel strength influencing the extrusion quality. Besides, the moisture, protein, fat, and ash content were not correlated with the extrudates’ fibrous degree at a lower temperature, while the high temperature after the extrudates’ fibrous degree was a very significant positive correlation with the moisture and protein (P<0.01), correlated with the fat (P<0.05), and the ash content was a significantly negative correlation (P<0.05). Consequently, there was a significant correlation between the content of water, protein, fat, and ash, as well as the quality of extruded materials. as the cooling temperature changed. In addition, 90℃ cooling temperature was more conducive to the increase of new covalent bonds, promoting protein aggregation. The surface hydrophobicity analysis showed that the extrusion process resulted in the increase of hydrophobic groups, and then promoted protein aggregation. The secondary structure showed that the increasing cooling temperature increased the proportion of the β-folding structure and the formation of the fiber structure. This finding can provide the theoretical basis for the selection of raw materials at the cooling and forming temperature for plant-based meat products that are prepared by high moisture extrusion technology. A strong reference can be offered for the product development and quality improvement of new plant-based meat products. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)