Quality Aspects Related to Meat Analogue Based on Microbiology, Plants and Insects Protein

Abstract

Rapid global population growth has caused an increasing global consumption of meat and has resulted in the surging demand for meat analogue products over the last few years. There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, including environmental, health, and ethical aspects. This study reviews recent scientific reports on quality aspects related to meat analogue based on single cell protein, insect protein and plant protein. The scope of the review includes the following: alternative protein sources, composition and nutritional value, and processing technologies of meat analogue. Protein from single cell protein (algae, mold, yeast, bacteria), plants (soybean, wheat gluten, legumes), and insects were described. The need for further research in this area, particularly on the nutritional value, technology for producing meat analogue, and food safety of meat analogue, was demonstrated.