УДК 663.051:613.26
Библ. 39.
DOI: 10.21323/2071-2499-2021-5-34-37

Проблема формирования мясного профиля вкуса и аромата в растительных аналогах

Федорук Д.В., Борисова А.В., канд. техн. наук
Самарский государственный технический университет
Ключевые слова: растительный белок, аромат мяса, аналог мяса, умами, реакция Майара,
Реферат:
Целью обзорной статьи является анализ существующих проблем и технологий получения вкусоароматических добавок с ароматом мяса. Растительные белки, являющиеся основой для получения аналогов мяса, имеют неприятные привкусы, обусловленные их химическим составом. Вкус и аромат мяса являются сложными характеристиками и на их формирование влияет множество факторов: вид, пол, порода животного, способ приготовления и консервирования. Рассмотрены основные этапы формирования мясного вкуса и влияние различных факторов на его интенсивность. Для придания аналогам мяса из растительных белков соответствующего вкуса и аромата применяют различные методики и технологии, основанные на применении ультразвука, гидролиза, ферментации, молекулярной биотехнологии, селекции и др. В качестве пути улучшения запаха микроводорослей предлагается добавление азота в питательную среду, изменение времени сбора урожая, использование приправ, специй или усилителей вкуса. В качестве усилителей вкуса и аромата мяса рассматривают дрожжевой экстракт, глицин, йота-каррагинан. Воспроизвести в точности сложную реакцию Майара на растительных аналогах мяса пока не удаётся. Однако все больше исследований сообщает об успехах при применении методов ферментации источников растительного белка, моделировании продуктов реакции Майара в растительных объектах, использовании новых источников белка, применении ароматизаторов с мясным профилем. Важным этапом является сохранение аромата в промышленных ароматизаторах, что может быть достигнуто при использовании технологии микрокапсуляции.

The problem of forming the meat profile of taste and aroma in vegetable analogues

Fedoruk D.V., Borisova A.V.
Samara State Technical University
Key words: meat flavor, meat analogue, umami, Maillard reaction, vegetable protein
Summary:
The purpose of the review article is to analyze the existing problems and technologies for obtaining flavoring additives with meat flavor. Vegetable proteins, which are the basis for obtaining meat analogues, have unpleasant tastes due to their chemical composition. The taste and aroma of meat are complex characteristics and their formation is influenced by many factors: the type, gender, breed of animal, method of cooking and canning. The article discusses the main stages of the formation of meat flavor and the influence of various factors on its intensity. Various techniques and technologies based on the use of ultrasound, hydrolysis, fermentation, molecular biotechnology, breeding, etc. are used to give meat analogues from vegetable proteins the appropriate taste and aroma. As a way to improve the smell of microalgae, it is proposed to add nitrogen to the nutrient medium, change the harvest time, use seasonings, spices or flavor enhancers. Yeast extract, glycine, and iota-carrageenan are considered as flavor and aroma enhancers of meat. It is not yet possible to reproduce exactly the complex Maillard reaction on vegetable analogues of meat. However, more and more studies report successes in the application of fermentation methods of vegetable protein sources, modeling of Maillard reaction products in plant objects, the use of new protein sources, the use of flavoring agents with the meat profile. An important step is the preservation of flavor in industrial flavoring agents, which can be achieved by using the microcapsulation technology.

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Контакты:

Федорук Диана Вадимовна
dianafedoruk@mail.ru
Борисова Анна Викторовна
anna_borisova_63@mail.ru

Для цитирования:

Федорук, Д.В. Проблема формирования мясного профиля вкуса и аромата в растительных аналогах / Д.В. Федорук, А.В. Борисова // Все о мясе. – 2021. – № 5. – С. 34-37. DOI: 10.21323/2071-2499-2021-5-34-37.

For citation:

Fedoruk, D.V. The problem of forming the meat profile of taste and aroma in vegetable analogues / D.V. Fedoruk, A.V. Borisova // Vsyo o myase. – 2021. – № 5. – Р. 34-37. DOI: 10.21323/2071-2499-2021-5-34-37.