Improvement of The Flavor of Plant-based
學生姓名:
楊子謙
指導教授:
孫寶年
學期:
111上
摘 要:
Meat is an important source of protein and a variety of essential amino acids. Environmental and health issues have received more attention recently as a result of the rise in meat production and consumption. The necessity to decrease the supply of animal products has boosted the demand for meat replacements. However, customers are not satisfied with the tastes and looks of plant-based meat. To boost consumer acceptance, many reaction flavours have been added recently, but it is still difficult to imitate the flavor of meat in plant-based meat, especially given the absence of tallow and fat flavor. The purpose of this study was to determine whether commercially available plant-based meat and beef differ in their fatty acid and volatile flavor compositions, and to determine whether adding sulfur-containing compounds to plant-based meat will enhance its flavor. The study demonstrated that the production process and ingredients played a major role in determining the fatty acid composition of plant-based meat. Although the cooking process had a considerable impact on volatile flavor substances, it had little to no impact on the amount of fatty acids in plant-based meat. Plant-based meat flavor components are enhanced by lipid degradation and maillard reaction (He et al., 2021). The tallow and fat flavor of the charred beef by forming 3,5-undecadien-2-one and 3-(methylthio)-alkanals were essential. To enhance plant-based meat made from soybeans and peas, 3-undecadien-2-one, 3-(Methylthio)-octanal, and 3-(Methylthio)-decanal were added (Chekmarev et al., 2022).
Abstract (1).pdf