푸드테크에서의 식육 단백질 대체식품 활용방안 및 미래 전망 (Future prospects of meat protein alternative f food in food tech industry)

서지정보

· 발행기관 : 한국식품과학회
· 수록지 정보 : 식품과학과 산업 / 56권 / 3호 / 186 ~ 197페이지
· 저자명 : 김예지, 차지윤, 김정헌, 김태경, 박민경, 이재훈, 최윤상

초록

Alternative proteins, which can replace traditional animal- derived proteins in the conventional livestock industry, are receiving significant attention through innovative utilization of food tech. Plant-based foods, edible insects, and cell-based foods are typical fast-growing alternative food groups, which are used as meat protein substitutes based on their respective advantages. Plant-based foods continue to be studied for quality improvement by combining various food technologies. As for insect protein, the types of insects used for food are increasing, and processing techniques and utilization methods suitable for each insect are being studied. Cell-based foods are expected to have the most similarity to meat characteristics, and research considering production efficiency and economic feasibility will continue to be necessary. The process of improving product quality and maximizing production efficiency through continuous research on food tech technology, as well as proving the safety of new food groups, will be required.

영어초록

Alternative proteins, which can replace traditional animal- derived proteins in the conventional livestock industry, are receiving significant attention through innovative utilization of food tech. Plant-based foods, edible insects, and cell-based foods are typical fast-growing alternative food groups, which are used as meat protein substitutes based on their respective advantages. Plant-based foods continue to be studied for quality improvement by combining various food technologies. As for insect protein, the types of insects used for food are increasing, and processing techniques and utilization methods suitable for each insect are being studied. Cell-based foods are expected to have the most similarity to meat characteristics, and research considering production efficiency and economic feasibility will continue to be necessary. The process of improving product quality and maximizing production efficiency through continuous research on food tech technology, as well as proving the safety of new food groups, will be required.

참고자료

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