Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products
With the exacerbation of relevant issues such as population growth and environmental deterioration, the adverse impact of traditional livestock farming is gradually becoming prominent, while the market for plant-based meat products is expanding. Numerous studies have focused on improving the quality...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-040.pdf |
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| author | WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying |
| author_facet | WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying |
| author_sort | WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying |
| collection | DOAJ |
| description | With the exacerbation of relevant issues such as population growth and environmental deterioration, the adverse impact of traditional livestock farming is gradually becoming prominent, while the market for plant-based meat products is expanding. Numerous studies have focused on improving the quality of plant-based meat products in terms of appearance, texture, taste and flavor to make them more similar to real meat. However, plant-based meat products on the market generally contain high sodium levels, which contradicts the concept of healthy diet and seriously affects the nutritional value and promotion of plant-based meat products. Therefore, this article starts with an overview of the development of plant-based meat products, analyzes the current status and causes of high sodium levels in related products, and focuses on the salt and sodium reduction strategies used in the production of plant-based meat in the three aspects of texture and flavor shaping, fiber structure construction and raw material preparation, with a view to reducing the sodium content without affecting the sensory quality of plant-based meat products in order to produce and promote healthier low-sodium plant-based meat products. |
| format | Article |
| id | doaj-art-3c932efec18b47e9a2a464c692fdea72 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-3c932efec18b47e9a2a464c692fdea722025-02-05T09:08:02ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452436737610.7506/spkx1002-6630-20240612-078Research Progress in Sodium Reduction Strategies for Plant-Based Meat ProductsWANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying0(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)With the exacerbation of relevant issues such as population growth and environmental deterioration, the adverse impact of traditional livestock farming is gradually becoming prominent, while the market for plant-based meat products is expanding. Numerous studies have focused on improving the quality of plant-based meat products in terms of appearance, texture, taste and flavor to make them more similar to real meat. However, plant-based meat products on the market generally contain high sodium levels, which contradicts the concept of healthy diet and seriously affects the nutritional value and promotion of plant-based meat products. Therefore, this article starts with an overview of the development of plant-based meat products, analyzes the current status and causes of high sodium levels in related products, and focuses on the salt and sodium reduction strategies used in the production of plant-based meat in the three aspects of texture and flavor shaping, fiber structure construction and raw material preparation, with a view to reducing the sodium content without affecting the sensory quality of plant-based meat products in order to produce and promote healthier low-sodium plant-based meat products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-040.pdfplant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration |
| spellingShingle | WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products Shipin Kexue plant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration |
| title | Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products |
| title_full | Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products |
| title_fullStr | Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products |
| title_full_unstemmed | Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products |
| title_short | Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products |
| title_sort | research progress in sodium reduction strategies for plant based meat products |
| topic | plant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-040.pdf |
| work_keys_str_mv | AT wangruipengyushanziminglimowenxinniyuanying researchprogressinsodiumreductionstrategiesforplantbasedmeatproducts |