Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

被引：11

作者：

Rocchetti, Gabriele ^{[1
]}

Ferronato, Giulia ^{[2
]}

Sarv, Viive ^{[3
,4
]}

Kerner, Kristi ^{[3
,5
,6
]}

Venskutonis, Petras R. ^{[6
]}

Lucini, Luigi ^{[7
]}

机构：

[1] Univ Cattolica Sacro Cuore, Dept Anim Sci Food & Nutr, Via Emilia Parmense 84, I-29122 Piacenza, Italy

[2] Univ Brescia, Dept Civil Engn Architecture Environm Land Plannin, I-25121 Brescia, Italy

[3] Estonian Univ Life Sci, ERA Chair Food By Prod Valorisat Technol VALORTECH, Fr R Kreutzwaldi 56-5, EE-51006 Tartu, Estonia

[4] Estonian Univ Life Sci, Inst Agr & Environm Sci, Polli Hort Res Ctr, Uus 2, EE-69108 Viljandi, Estonia

[5] Estonian Univ Life Sci, Inst Vet Med & Anim Sci, Chair Food Sci & Technol, Fr R Kreutzwaldi 56-5, EE-51006 Tartu, Estonia

[6] Kaunas Univ Technol, Dept Food Sci & Technol, Radvilenu pl 19, LT-50254 Kaunas, Lithuania

[7] Univ Cattolica Sacro Cuore, Dept Sustainable Food Proc, Via Emilia Parmense 84, I-29122 Piacenza, Italy

来源：

CURRENT OPINION IN FOOD SCIENCE | 2023年 / 49卷

基金：

欧盟地平线“2020”;

关键词：

ENVIRONMENTAL IMPACTS; NATURAL ANTIOXIDANTS; ANIMAL BIODIVERSITY; CLIMATE-CHANGE; BEEF BURGER; HEALTH; MUSHROOMS; LIVESTOCK; EMULSION; FOOD;

D O I：

10.1016/j.cofs.2022.100967

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the last years, animal proteins from meat and meat-derived products have represented one of the main concerns to achieve a sustainable food production. Within this perspective, the partial replacement of meat with nonmeat substances having a high-protein content, offers interesting opportunities to reformulate more sustainable meat products characterized also by potential health-promoting properties. Therefore, starting from these background conditions, this short review critically summarizes recent findings on extenders from different origins, namely pulses, plant-based ingredients, plant by-products, and unconventional sources, as valuable possibility to improve the technological profile and functional quality of meat, together with providing a focus on their ability to affect the sustainability of meat products.

引用

页数：10

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