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KMID : 1134820230520030276
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 3 p.276 ~ p.290
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Comparison of the Nutritional Characteristics of Plant-Based Alternative Meat Products and Processed Animal Meat Products Sold Korea
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Jeong In-Seek
Kim Jong-Jib
Lee Jong-Min
Lee Da-Hye
Kim Sang-Gu
Lee Sang-Yun
Park Kyung-Ho
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Abstract
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This study was performed to analyze the nutritional components of plant-based and equivalent meat-based products sold in Korea and to characterize the components of plant-based meat products. As regards general nutritional components, plant-based products contained 58% more carbohydrates and 20% less fat than equivalent animal-based products. Furthermore, cholesterol was not detected in any plant-based product. Calories and protein contents were similar in the two product types. However, plant-based products contained 46% less saturated fatty acid and 75% more poly-unsaturated fatty acid. High levels of linoleic and linolenic acid were confirmed to be quality indicators, and notably, the saturated fatty acid contents of some plant-based products containing palm or coconut oil were greater than those of animal-based products. Total essential amino acid levels were similar, phenylalanine levels were 34% higher, and methionine and histidine levels were 34∼38% lower in plant-based products. Regarding mineral contents, calcium, iron, potassium, and magnesium levels in plant-based products were 33% to 242% higher than in animal-based products, but zinc contents were 57% lower. It is hoped that the nutritional information provided will improve plant-based product quality.
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KEYWORD
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plant-based alternative meats, nutritional component, fatty acids, amino acids, minerals
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