Food Hydrocolloids ( IF 11.0 ) Pub Date : 2023-05-20 , DOI: 10.1016/j.foodhyd.2023.108886
Yuyan Yang , Yixin Zheng , Wenping Ma , Yin Zhang , Cuixia Sun , Yapeng Fang
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Plant-based meat analogs have received considerable attention as alternatives to genuine meat. In the current work, the nutritional profile and in vitro digestion characteristics of meat (beef, chicken, and pork) and four types of commercial plant-based meat analog products from companies, were investigated and compared. The protein level of meat was higher than 25 g/100 g, and the protein content of chosen plant-based meat analogs was between 14.1 g/100 g and 19.8 g/100 g. Plant-based meat analogs contained a certain amount of carbohydrates and dietary fiber, while they were not found in meat. The average sodium content of the chosen meat analogs was about 7.9 times higher than that of meat. Furthermore, plant-based meat analogs have lower cholesterol and higher polyunsaturated fatty acids. Compared to meat, plant-based meat analogs showed lower protein digestibility and released fewer bioactive peptides after in vitro digestion. These findings would provide significant information for the quality-directed regulation of plant-based meat analog products, and promote the development of plant-based food industry.
中文翻译:
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肉类和植物性肉类类似物:营养概况和体外消化比较
以植物为基础的人造肉作为真正肉类的替代品受到了相当大的关注。在目前的工作中,营养概况和体外对肉类(牛肉、鸡肉和猪肉)的消化特性和公司的四种商业植物性人造肉产品进行了调查和比较。肉类的蛋白质含量高于 25 克/100 克,所选植物性人造肉的蛋白质含量在 14.1 克/100 克至 19.8 克/100 克之间。植物性人造肉含有一定量的碳水化合物和膳食纤维,而肉类中没有。所选肉类类似物的平均钠含量比肉类高约 7.9 倍。此外,植物性人造肉具有较低的胆固醇和较高的多不饱和脂肪酸。与肉类相比,植物性肉类类似物在体外显示出较低的蛋白质消化率和释放较少的生物活性肽消化。这些发现将为植物基人造肉产品的质量导向监管提供重要信息,并促进植物基食品行业的发展。