Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Reviewopen access
- Bakhsh, Allah; Lee, Eun-Yeong; Ncho, Chris Major; Kim, Chan-Jin; Son, Yu-Min; Hwang, Young-Hwa; Joo, Seon-Tea
- Issue Date
- meat analogs; textured vegetable protein; quality characteristics; systematic review
- FOODS, v.11, no.9
- Journal Title
- Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail.
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