摘要
人造肉作为一种创新的替代品,被广泛认为是解决肉类供应紧缺、环境影响和动物福利等问题的有效方式。根据制备技术的不同,人造肉可以分为植物蛋白肉、细胞培养肉和微生物蛋白肉3种类型。文章探讨了植物蛋白肉、细胞培养肉和微生物蛋白肉的生产工艺和感官品质提升工艺,分析了各自的技术优势和存在的挑战,并对未来人造肉产品的发展趋势进行了展望。
Cultivated meat,as an innovative substitute for conventional meat,is widely recognized as an effective solution to challenges such as meat supply shortages,environmental impacts,and animal welfare concerns.Based on the production technology used,cultivated meat can be categorized into three types:plant-based meat,cell-cultured meat,and microbial protein meat.This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat,analyzes their respective technological advantages and challenges,and provides a forecast on the future development trends of cultivated meat products.
作者
尤晓颜
李亚春
段续
YOU Xiaoyan;LI Yachun;DUAN Xu(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China)
出处
《食品与机械》
CSCD
北大核心
2024年第6期221-226,240,共7页
Food and Machinery
基金
国家自然科学基金(编号:31200035)。
关键词
人造肉
植物蛋白肉
细胞培养肉
微生物蛋白肉
生产工艺
artificial meat
plant-based meat
cell-cultured meat
microbial protein meat
production process
