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KMID : 0380620200520020167
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 2 p.167 ~ p.171
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Development of meat analogues using vegetable protein: A review
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You Gwang-Yeon
Yong Hae-In
Yu Min-Hee
Jeon Ki-Hong
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Abstract
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This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.
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KEYWORD
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meat analogue, textured vegetable protein, vegetable protein, vegan
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