MEAT & CHEESE ANALOGUES Rashtriya Krishi Volume 8 Issue 2 December, 2013 13-17 Meat and cheese analogues Towseef Wani, Quraazah A. Amin and Nuzhat Quadir1 Division of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, KASHMIR (J&K) INDIA 1P.G. Department of Food Technology, Institute of Home Science, University of Kashmir, KASHMIR (J&K) INDIA (Email: [email protected], [email protected]) Meat analogous: The extended products provide mixture of proteins and A meat analogue, also called meat substitute, mock other nutrients to the consumer’s, which are desirable from meat, faux meat, or imitation meat, approximates the nutrition point of view, and it also satisfies the consumer’s aesthetic qualities (primarily texture, flavor, and desire for meat particularly when they cannot afford the appearance) and/or chemical characteristics of specific costly meat. This is also an effective way to utilize other types of meat. Many analogues are soy-based e.g., Tofu, agriculture produce. The number of extenders could be tempeh. Generally, meat analogue is understood to mean very large and it was felt necessary to find an effective a food made from non-meats, sometimes without other method to select functionally compatible ones. Extended animal products such as dairy. The market for meat meats also in a way solve problems where a part of meat imitations includes vegetarians, vegans, non-vegetarians is replaced by other ingredients. Screening of ingredients, seeking to reduce their meat consumption for health or one at a time at arbitrary levels may take usually long time ethical reasons, and people following religious dietary laws, as well as the costly resources. In traditional methods of such as kashrur or halal. Hindu cuisine features the oldest preparation, the difficulty in selecting levels at which to fix known use of meat analogues. Meat analogue may also the ingredients is also a question to be answered by refer to a meat-based and/or less-expensive alternative to scientific workers. a particular meat product, such as surimi. Some vegetarian Methods of fabricating meat analogues : meat analogues are based on centuries-old recipes for seitan Method of preparing meat analogues (Boyer process): (wheat gluten), rice, mushrooms, legumes, tempeh, or – Preparation of an oil free meal pressed-tofu, with flavoring added to make the finished – Production of washed and dried protein curd product taste like chicken, beef, lamb, ham, sausage, – Preparation of a carefully controlled viscous seafood, etc. yuba is another soy-based meat analogue, protein solution made by layering the thin skin which forms on top of – Extrusion of viscous protein solution through boiled soy milk. Some more recent meat analogues include spinneret’s into acid coagulating bath textured vegetable protein (TVP), which is a dry bulk – Collecting and stretching the extruded filaments commodity derived from soy, soy concentrate, on reels. mycoprotein-based quron which uses egg white as a binder Improved method of manufacturing meat analogs making them unsuitable for vegans, and modified defatted (Westseen and Kuramoto): peanut flour. Dairy analogues may be composed of – Protein isolate such as soybean in 15 to 30 % processed rice, soy (tofu, soymilk, soy protein isolate), solids slurry almond, cashew, gluten (such as with the first non-dairy – Extrusion spinneret’s with 100 to 1600 holes each creamers), nutritional yeast, or a combination of these, as with diameter 0.002 to 0.006 inches well as flavoring to make it taste like milk, cheeses, yogurt, – Coagulating bath containing 0.5 to 16 % sodium mayonnaise, ice cream, cream cheese, sour cream, chloride acidified with 0.5 to 10 % lactic, acetic, citric or whipped cream, buttermilk, rarebit, or butter. Many dairy adipic acid analogues contain caesin, which is extracted dried milk – Bundles of acid precipitated filaments proteins, making them unsuitable for vegans. Egg – Neutralize with alkali to pH 7 substitutes may be composed of tofu,tapoica starch, or – Impregnate with binders, colors, flavours and other similar products that recreate the leavening and binding additives effects of eggs in baked goods. Many people use fruit – Stretching and compacting products such as banana paste or applesauce as egg – Cleaning and neutralizing analogues in baking. The extended meat or fabricated meat – Protein fiber bundles is popular in the world for economic reasons as well as Cleaning can be accomplished either by vibration utilization of other locally available agriculture produce. method or treatment chamber method HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE TOWSEEF WANI, QURAAZAH A. AMIN AND NUZHAT QUADIR Advantages of meat analogues : processed cheese manufacture, which finds application in – Versatile baking as a topping on pizza and as slices in stuffed burgers. – Convenient The degree of calcium sequestration and para-casein – Equally nutritious to meat aggregation is controlled by using correct blend of – Calories and fat are completely controlled emulsifying salts to give the desired degree of casein – Free from cholesterol or animal fat hydration/aggregation and fat emulsification in the analogue – Constancy in flavor, texture and nutrition preparation. Casein-based analogue pizza cheeses were – No waste due to physical shrinkage functionally more stable than natural Mozzarella cheese Commercial meat analogs are produced by the during refrigerated storage with respect to apparent viscosity following companies : and free oil. “Sufu” is an example of a soybean based – Worthington foods cheese analogue with a spreadable creamy consistency. – General mills Cheese substitutes or imitation cheese may be generally – Archer Daniels Midland defined as the products that are intended to partly or wholly – H.B. Taylor Company substitute for or imitate cheese and in which milk fat, milk – Swift and Co. protein or both are partially or wholly replaced by non- – Ralston Purina milk based alternatives, principally of vegetable origin. A Surimi : Surimi (Japanese, literally “ground meat”, substitute cheese should not be nutritionally inferior to the Chinese: yú jiâng; literally “fish puree or slurry”) is a cheese it is intended to mimic. Rather promoters of Japanese word referring to a fish-based food product that imitation cheese claim nutritional advantages compared with has been pulverized to a thick paste and has the property genuine cheese i.e., higher unsaturated fatty acids, no of become a dense and rubbery food item when cooked. cholesterol, less calorie, etc. (Mc Carthy, 1990). It is typically made from white-fleshed fish (such as pollock Need for cheese analogues: or hake), but the term is also commonly applied to food The success of any analogue cheese product may be products made from lean meat prepared in a similar process. attributed to a number of factors: Production: Lean meat from fish or land animals is first – Fast foods and ready-made conventional meals separated or minced. The meat then is rinsed numerous have become extremely popular wherein cheese is used as times to eliminate undesirable odors. The result is beaten one of the preferential ingredient. and pulverized to form a gelatinous paste. Depending on – Natural cheese costs more than substitutes. The the desired texture and flavor of the surimi product, the low cost of analogues is due to low cost of vegetable oils gelatinous paste is mixed with differing proportions of compared with butter fat, the low cost of imported casein, additives such as starch, egg white, salt, vegetable oil, relatively low cost of manufacturing equipment compared humectants, sorbitol, sugar, soy protein, seasonings, and to that required for natural cheese and the absence of a enhancers such as transglutaminases and monosodium maturation period for these types of products. glutamate (MSG). If the surimi is to be packed and frozen, – Cheese substitutes offer diverse functionality range food-grade cryoprotectants are added as preservatives while (e.g. flowability, melt resistance, shredability, etc.), which the meat paste is being mixed. Under most circumstances, is made possible by tailor-made formulations and they surimi is processed immediately into a formed and cured exhibit high functional stability during storage. product. – Substitute products can be designed to meet special Cheese analogues: Cheese analogue is a substitute for dietary needs through changes in formulation (e.g. lactose- milk cheese, which is similar in composition, appearance, free, low calorie, low in saturated fat and cholesterol and characteristics and even in its intended use. In cheese even vitamin and mineral-enriched). analogues, the milk protein and milk fat are partly or wholly Classification of cheese analogues: replaced by vegetable proteins (i.e. peanut protein, soybean Imitation/substitute cheese products arbitrarily are protein) and vegetable fats and oils (i.e. partly hydrogenated classified into three categories: (a) Analogue cheeses, (b) vegetable fat like soybean, palm, etc.). Cheese analogue Filled cheeses, and (c) Tofu-based cheeses. Classification are formulated and produced with desired nutritional, may also be based on the ingredients used and the functional and storage properties as per the market and manufacturing procedures followed. Cheese analogues may consumer needs. Cheese substitute can be suitably also be categorized as dairy, partial dairy or non dairy fabricated to have nutritional benefits. Analogue pizza ones, depending upon