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Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation.
- Source :
-
Food chemistry [Food Chem] 2023 Jul 15; Vol. 414, pp. 135671. Date of Electronic Publication: 2023 Feb 13. - Publication Year :
- 2023
-
Abstract
- In order to mitigate or reduce global environmental concerns, health issues, sustainability and animal welfare issues, artificial meat presents a potential solution to consumers' demand for meat. In this study, strains such as Rhodotorula mucilaginosa and Monascus purpureus that can produce meat-like pigments were first identified and used in soy protein plant-base fermentation, where fermentation parameters as well as inoculum size were determined to simulate plant-base meat analogue (PBMA). Meanwhile, the resemblance between the fermented soy products and the fresh meat was examined in terms of color, texture, and flavor characteristics. Furthermore, the addition of Lactiplantibacillus plantarum can perform reassortment and fermentation simultaneously to improve the quality of soy fermentation products in terms of texture and flavor. The results offer a novel way to produce PBMA and also shed light on future research into plant-based meat-like products with the appropriate meat characteristics.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2023 Elsevier Ltd. All rights reserved.)
- Subjects :
- Fermentation
Soybean Proteins
Meat
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 414
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 36809723
- Full Text :
- https://doi.org/10.1016/j.foodchem.2023.135671