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. 2022 Jun 7;5:973–983. doi: 10.1016/j.crfs.2022.06.001

Table 1.

Physicochemical and functional parameters of plant-based meat analogs.

Key ingredients Concentration Parameters analyzed Functionality/major findings References
  • -

    Soy protein isolate (ISP)

 IRP at 25, 50, 75, and 100%
  • -

    Physicochemical properties
  • -

    IRP replacement showed a decreased water absorption capacity, porosity, and specific mechanical energy of the meat analogs

 Lee et al. (2022)
  • -

    Rice protein isolate (IRP)
  • -

    Compared to commercial TVP product
  • -

    Compared to commercial, IRP and ISP combinations resulted in better nutritional quality
  • -

    IRP can partially replace ISP in the manufacture of meat analogs

  • -

    IRP can be used to partially replace ISP to manufacture meat analogs

  • -

    Wheat gluten (WG)

 WG at 40, 60, 80, and 100%
  • -

    Physicochemical properties
  • -

    Lowest hardness and chewiness were reported in 100% WG meat analogs

 Chiang et al. (2021)
  • -

    ISP
  • -

    Textural characteristics
  • -

    Ultrastructure was insignificantly impacted by the WG proportional concentration
  • -

    Structural parameters
  • -

    Compared to steamed chicken, meat analogs showed less lysine contents even after increasing ISP concentrations to improve lysine contents
  • -

    Compared to control samples of firm tofu, mock chicken, and steamed chicken
  • -

    Meat analogs showed unique compact ultrastructure under scanning electron microscopy (SEM) compared to controls
  • -

    Textured soy protein isolate (T-SPI)

 MC at 1.5, 3, and 4%
  • -

    Physicochemical properties
  • -

    TVP and T-SPI reported higher pH values

 Bakhsh et al. (2021b)
  • -

    Textured vegetable protein (TVP)
  • -

    Textural characteristics
  • -

    TVP had higher crude fiber
  • -

    Methylcellulose Concentration (MC)
  • -

    Sensory attributes
  • -

    Control reported high texture profile analysis (TPA) including hardness, gumminess, and chewiness, and Warner-Bratzler shear force
  • -

    Compared to control (beef patty)

  • -

    Soy protein isolated (SIs)

 PIs_OP: (70:30 w/w); PDF_PIs_OP: (35:35:30 w/w/w); Sis_OP: (70:30 w/w); PDF_OP: (70:30 w/w)
  • -

    Physicochemical properties
  • -

    High oil absorption capacity resulted in pea-based extrudates

 De Angelis et al. (2020)
  • -

    Pea protein isolated (PIs)
  • -

    Sensory attributes
  • -

    More neutral sensory characteristics reported in protein isolates based extrudes
  • -

    Pea protein dry-fractionated (PDF)
  • -

    Lower hardness was observed in PDF-based meat analogs than others
  • -

    Oat protein (OP)

  • -

    Wheat gluten (WG)

 WG at 0, 10, 20 and 30%
  • -

    Physicochemical properties
  • -

    The highest texturization degree, fibrous structure, hardness and chewiness was found in 30%WG

 Chiang et al. (2019)
  • -

    Soy protein concentrate (SPC)
  • -

    Textural characteristics
  • -

    Fibrous structures interconnected with much smaller fibers were exhibited in 30%WG
  • -

    Hydrogen bonds were found to be linked with a large portion of protein in meat analog

  • -

    Wheat gluten (WG)

 WG at 60%
  • -

    Physicochemical properties
  • -

    TVP showed similar integrity index, nitrogen solubility, cutting strength, and chewiness to chicken sample

 Samard and Ryu, (2019)
  • -

    Isolated soy protein (ISP)
  • -

    Textural characteristics
  • -

    TVP had significantly higher water absorption capacity
  • -

    Structural parameters
  • -

    TVP exhibited different color and amino acids
  • -

    Compared to lean meats
  • -

    A fibrous structure with non-uniform air cells shown in TVP compared to all other meat samples
  • -

    Vital wheat gluten (WG)
  • -

    Formula 1: ISP at 90% and CS at 10%
  • -

    Physicochemical properties
  • -

    40%WG showed lowest texture stability, integrity index, and higher nitrogen solubility index along with a meat-like distinctive dense and fibrous structure

 Samard et al. (2019)
  • -

    Corn starch (CS)
  • -

    Formula 2: ISP at 50%, WG at 40%, and CS at 10%
  • -

    Isolated soy protein (ISP)