A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat

TL;DR

This paper reviews new gelling techniques to create meat substitutes and restructured meat that are sustainable and meat-like in texture and quality.

Contribution

The paper provides a comprehensive review of innovative gelling strategies for sustainable meat analogs and restructured meat production.

Findings

Hydrogels, emulsion gels, and hybrid gels improve texture and structural integrity in meat analogs.

Advanced techniques like 3D printing and high-moisture extrusion enhance gelling system integration.

Gelling systems affect juiciness, flavor, and nutritional value of meat substitutes.

Abstract

The growing need for ecologically sound and ethical protein sources has contributed to the development of meat analogs (MAs) and restructured meat products (RMPs). Next generation MA and RMP production requires sustainable structuring techniques to imitate the physical, chemical, and sensory characteristics of conventional meat. Innovative gelling techniques are essential for attaining optimal texture, chewiness, and structural firmness in MAs and RMPs. Food gels can modulate water and fat retention, as well as the physical and mechanical characteristics of MA and RMP. Different gelling systems such as hydrogels, emulsion gels, oleogels, and hybrid gels contribute to texture formation, water and fat retention, juiciness, and structural integrity, which are essential for mimicking conventional meat. The role of gels as key structuring elements is integrated with advanced processing technologies such as high-moisture extrusion and 3D printing. This review discusses how protein, polysaccharide, lipid, and hybrid gelling techniques facilitate the development of MAs and RMPs with enhanced texture, sensory quality, nutritional value, and sustainability. Advanced structuring techniques, such as high-moisture extrusion, shear cell processing, and 3D printing, are explained regarding their integration of tailored gels (hydrogels, emulsion gels, oleogels, and hybrid gels) to fabricate imitated meat structures. Moreover, this article investigates the sensory and nutritional ramifications of various gelling techniques, spanning their role in juiciness and flavor composition. This review emphasizes significant research deficiencies and suggests more extensive future studies to facilitate the further development of economically viable and sustainable MAs and RMPs.

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