Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, Lisa Newman, Benu Adhikari, Isuru Wijesekara, Jayani Chandrapala
Abstract
The negative impact of the production and consumption of animal meat on sustainability has driven recent consumer demand for plant-based meat analogues. High-moisture meat analogues are aimed at replacing meat and meat products, as they are designed to mimic the meat-like texture and possess similar sensorial and nutritional properties. The consumer acceptance of plant-based meat substitutes depends on how closely their fibrous structure resembles meat muscles. The development of a meat-like texture depends on the characteristics and concentration of each ingredient used in the formulation, as well as the equipment and processing parameters used during production. This review discusses the influence of the nature of ingredients, structuring processes, and processing parameters on the creation of the fibrous, meat-like structure in plant-based meat analogues while preserving the sensorial and nutritional attributes. The advantages and limitations of the structuring technologies currently used to produce meat analogues, including electrospinning, extrusion, freeze structuring, shear cell technology, and 3D printing, are discussed in detail. Moreover, this review offers valuable insights into enhancing the sensory and textural properties of plant-based meat analogues, ultimately promoting consumer acceptance and sustainability.