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| Recent Progress in Application and Research of Plant Proteins in Minced Meat Products |
| YUAN Li, KONG Yunfei, JIA Shiliang, SHI Tong, LI Jianrong, BAO Yulong, GAO Ruichang |
| 1.College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2.College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China; 3.College of Food Science and Engineering, Bohai University, Jinzhou 121013, China |
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Abstract Not only can addition of plant proteins into meat products relieve the pressure of environmental protection caused by increasing consumption of animal products, but also meet consumer demands for animal welfare and healthy diets. Moreover, incorporation of plant proteins can modulate the quality of minced meat products and bring diversity to the market. In this paper, the application of plant proteins in minced meat products is reviewed. Common plant proteins and their functions are introduced, and special emphasis is placed on discussing the effects of plant protein addition on gelling properties, water-holding capacity, color, flavor, and nutritional properties of minced meat products. This review is expected to provide support for the application of plant proteins in minced meat products and quality improvement.
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2022, Vol. 36 
