植物蛋白基肉制品的营养安全性分析

随着全球人口不断增长、环境压力、动物福利及可持续性发展等问题的出现,传统养殖业及肉制品产业正面临着日益严峻的挑战。人口不断增长,消费者对蛋白质需求不断增加,植物蛋白基肉制品作为一种肉类替代品可以满足消费者需求并解决粮食紧缺问题。肉类替代品也因其资源天然性、绿色制造、可持续发展等方面的优势而受到广泛关注。食品安全问题是社会广为关注的话题,植物蛋白基肉制品生产过程的潜在食品安全问题也不容忽视。该文介绍了国内外植物蛋白基肉制品的代表性产品,阐述植物蛋白基肉制品的发展现状,着重分析可能影响植物蛋白基肉制品加工过程的安全因素,以期为我国生产商和消费者提供食品安全方面的理论参考,促进我国人造肉食品朝着健康安全的方向发展。

Nutrition and safety assessment of plant protein-based meat alternative products

With the global population growing,heightened environmental stress,animal welfare and agricultural sustainability,the traditional livestock and meat industries are facing unprecedented challenges.Plant protein-based products are developed to address above concerns while meeting the consumer demands for healthy food.The meat alternatives have aroused wide interests in the past few years because of the natural recourses used and their green production.Yet,as with any newly developed food,food safety of meat alternatives must be addressed,and opportunities for responding to safety challenges should be articulated if the current meat alternative market is to sustain.The aim of this review is to discuss the trends of plant protein-based alternative products both at home and abroad and analyze their safety as meat analogs or alternatives with regards to the ingredients,additives,processing methods,allergy,anti-nutritional factors,microbial contamination,and chemical changes.Our ultimate goal is to introduce some theoretical background as well as technologies that may be valuable to food producers and consumers for the promotion of healthy and secure development of meat analogs.