High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review

The development of meat alternatives is a sustainable choice to meet eco-friendly and healthy demands. High-moisture extrusion (HME) technology has been applied to produce the textured plant proteins, which are recognized as meat analogues and have characteristics, nutrition, sensory attributes, and apparent fiber structure similar to animal meat. Although the production of HME meat analogues has a lot of advantages and broad prospects, the processing principle and quality control remain to be studied, and the current HME technology has not yet been popularized. In this paper, we review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on meat analogues processing, the systematic analysis method of meat analogues processing, and detection and evaluation methods of meat analogues. Our review would provide a comprehensive understanding and theoretical guidance for HME application in meat analogues processing.

肉类替代产品的开发是契合环保与健康双重需求的可持续选择。高湿挤压（High-moisture Extrusion, HME）技术已被用于制备组织化植物蛋白，这类产品被认定为肉类类似物（meat analogues），具备与动物肉类相近的特性、营养成分、感官属性以及表观纤维结构。尽管采用高湿挤压法制备肉类类似物具备诸多优势与广阔前景，但其加工原理与质量控制仍有待研究，当前的HME技术尚未实现普及。本文综述了HME技术、HME肉类类似物的形成机制、食品配料对肉类类似物加工的影响、肉类类似物加工的系统分析方法，以及肉类类似物的检测与评价方法。本综述将为HME技术在肉类类似物加工中的应用提供全面的认知与理论指导。