Abstract
AbstractPlant‐based meat is projected to address world‐wide meat shortage and supply–demand imbalances, potentially promoting the growth of sustainable diet choices. Soybean is a key ingredient to produce this alternative food, but the off‐flavours that naturally occur in soy can hinder its widespread acceptance among consumers. This review extensively elaborates on the primary compounds responsible for off‐flavours, their formation mechanisms, and removal techniques. Lipoxygenase oxidation–reduction, oleosins removal, adjustment extrusion conditions, and β‐cyclodextrin treatment were discussed. Fermentation mechanisms, solvent extraction, enzymes hydrolysis, flavouring, and controlling storage conditions were summarised. The most crucial, safe, and effective techniques were enzyme restriction, β‐cyclodextrin treatment in conjugation with phospholipase A2, and modification of the extrusion condition. The reviews provide a systematic summary of the development and prevention methods for the undesirable flavour of soy protein isolate and soy‐based meat products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
