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近年来随着人们对身心健康、环保及美味食品的追求,我国肉类农产品的供求出现了严重的不平衡及波动。欧美等国已经投入大量资源开展人造肉研究,预计未来可能将对我们国的食品及肉制品市场造成很大的影响。所以将人造肉来替代我们传统肉类的产品,首先需要能够提供肉的美味和营养,还要给生态能源、环境等带来可持续性发展。人造肉主要分为两种:一种是通过植物蛋白及其他植物性成分合成的植物人造肉,另外一种是通过动物干细胞合成的细胞人造肉。但人造肉目前仍存在较多的技术、安全以及成本等方面问题。该文对人造肉的研究现状和存在的问题进行综述,以期对我国人造肉及相关领域研究提供参考。 相似文献
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开发人造肉可以有效缓解人们对肉类的需求压力,降低肉类生产对环境的不利影响,减少肉制品过多摄入引起的潜在健康危害以及满足人们对新型食品的追求,对倡导多元化健康的食品消费具有多重意义。如何开发质地逼真、营养丰富、安全卫生的人造肉产品,在人们对健康食品诉求迫切的当今社会既是机遇又是挑战。本文以肉是一种复杂生物材料的视角,从肌肉的多组分、多层次的结构组成和复杂的生长机制出发,引入仿生学概念,针对不同种类肉制品的质地结构和感官品质及可模仿性等方面,详细评价目前已应用的或有潜在应用的人造肉生产策略与技术,并对人造肉的产品开发和产业前景进行展望,旨在开发质地与结构更为逼真的高品质的仿肉制品,为进一步拓展健康肉类仿生食品提供参考。 相似文献
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《食品与发酵工业》2019,(11):248-253
近年来随着人们对健康、环保及美味食品的追求,我国肉类农产品的供求出现了严重的不平衡。因此,以细胞工厂为基础的人造肉将成为未来农产品生产的发展趋势。虽然目前利用细胞培养已经可以获得一定量的动物肌肉组织,但相关产品的市场认可度还很低。根本原因是现阶段人造肉制品还无法逼真模拟真肉的品质。要想生产符合大众需求的人造肉制品,必须要对人造肉制品进行一系列的商品化加工和重塑成型处理。目前最新的研究成果已经可以通过添加合成的血红蛋白、香味物质等食品添加剂,优化肉制品中各组分的比例和3D打印技术初步实现人造肉制品的商品化。基于此,本文总结了国内外可以用于人造肉制品商品化的技术和相关研究进展,为实现人造肉制品大规模的市场化生产提供参考。 相似文献
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人造肉主要分为两种:一种是通过动物干细胞合成的人造动物肉;一种是通过植物蛋白及其他植物性成分合成的植物性肉。从能源角度讲,人造肉能够减少饲养牲畜时所产生的能耗。从温室效应角度考虑,人造肉能够减少温室气体的排放,减缓全球变暖的压力。而从营养角度讲,人造动物肉能够提供传统屠宰肉类似的氨基酸、脂肪及维生素等;植物性肉主要由植物蛋白合成,同样能够给人体补充大量蛋白质。因此将人造肉作为传统肉类的替代品,不仅能够提供应有的营养,还能给环境、能源等带来可持续性增益。但人造肉目前仍存在较多的技术、伦理道德以及安全等方面问题。本文介绍了两种人造肉的主要制作方法,综述了人们目前对人造肉的认识以及态度,最后总结了人造肉在未来市场可能会遇见的挑战,以期为我国人造肉行业的发展提供参考。 相似文献
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Zuhaib F. Bhat James D. Morton Susan L. Mason Alaa El‐Din A. Bekhit Hina F. Bhat 《Comprehensive Reviews in Food Science and Food Safety》2019,18(4):1192-1208
Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area. 相似文献
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Venison from farmed deer has by now become common on the market. This follows the application of animal husbandry techniques to ensure a controlled supply of quality meat. Numerous studies discussed in this presentation have elucidated some of the factors that influence the meat composition and quality derived from various deer species. On the other hand, meat from wild, free-roaming animals has not yet reached a similar position in the industry and in the mind of the consumer. Yet these species show great potential, especially as pertaining to their meat production when discussed under the global warming scenario. In particular, the rodent species that are currently utilized in the bushmeat trade show potential for meat production. This presentation will endeavor to discuss the positive and negative aspects of these species as potential meat sources. 相似文献
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Fourteen Barbaresca lambs were divided into two groups of seven at 24h from birth and reared exclusively on natural milk (NR) or on artificial milk (AR). Lambs were slaughtered at 40 days of age. The NR group tended (P<0.10) to grow faster, thus resulting in a higher (P<0.10) carcass weight as compared to the AR group. AR meat was darker (P<0.05), leaner (P<0.001) and with a higher moisture (P<0.10) and ash (P<0.05) content than its counterpart. The proportion of polyunsaturated fatty acids was higher (P<0.01), while that of saturated lower (P<0.01) in meat from the AR group, resulting in a higher (P<0.01) polyunsaturated/saturated ratio. Linoleic acid content (P<0.001) and its n-6 series derivatives, except 9-12 trans C18:2 n-6 (P<0.001), increased more in the AR group meat than in the NR group. On the other hand, α-linolenic (P<0.001) and other n-3 series fatty acids were higher in meat from the NR group than in the AR group, leading to a lower (P<0.001) n-6/n-3 ratio. Furthermore, 9 cis 11 trans CLA was higher (P<0.001) in NR meat compared to AR meat. Finally, a milk-feeding regime exclusively based on artificial milk adversely affected the dietetic value of lamb meat compared to a natural rearing system, reducing the level of desirable fatty acids such as n-3 series and CLA. 相似文献
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M. YasinA. Asghar F.M. AnjumM.S. Butt M.I. KhanM.S. Arshad M. ShahidA.H. El-Ghorab T. Shibamoto 《Food chemistry》2012,131(3):768-773
Depression of meat quality is known to be caused by lipid peroxidation occurring in meat. Supplementation of antioxidants in feed decreases lipid peroxidation and improves the oxidative stability of meat after slaughtering. The present study demonstrated that meat obtained from broiler birds fed feed supplemented with α-tocopherol acetate (200 mg/kg feed) along with α-lipoic acid (25, 75, or 150 mg/kg feed) exhibited increased oxidative stability and reduced fat content. The total phenolic content and α-lipoic acid content increased in the meat as the concentration of α-lipoic acid supplementation increased. The protein content in the meat was not changed by the supplementation of α-lipoic acid and α-tocopherol acetate. The results of DPPH and TBA assays demonstrated that feed supplemented with α-lipoic acid and α-tocopherol acetate also enhanced the antioxidant activity of broiler meat. On the other hand, the meat from broiler birds fed feed supplemented with oxidised oil (4% in feed) reduced its oxidative stability. 相似文献
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