축산식품과학과 산업

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Current Status and Technologies of Alternative Foods in Korea and Abroad

국내외 대체식품의 현황 및 기술

  • Seung Yun Lee (Division of Applied Life Science (BK21 Four), Gyeongsang National University) ;
  • Jong Hyuk Kim (Department of Animal Science, Chungbuk National University) ;
  • Sun Jin Hur (Department of Animal Science and Technology, Chung-Ang University)
  • 이승연 (경상국립대학교 응용생명과학부) ;
  • 김종혁 (충북대학교 축산학과) ;
  • 허선진 (중앙대학교 동물생명공학과)
  • Published : 2023.05.18
Download PDF
⟨ Previous Next ⟩

Abstract

Keywords

References

  1. Bohrer BM. 2019. An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness 8:320-329. https://doi.org/10.1016/j.fshw.2019.11.006
  2. Broucek J. 2014. Production of methane emissions from ruminant husbandry: A review. Journal of Environmental Protection 5:1482.
  3. Caporgno MP, Bocker L, Mussner C, Stirnemann E, Haberkorn I, Adelmann H, Handschin S, Windhab EJ, Mathys A. 2020. Extruded meat analogues based on yellow, heterotrophically cultivated auxenochlorella protothecoides microalgae. Innovative Food Science & Emerging Technologies 59:102275.
  4. Cornet SH, Snel SJ, Schreuders FK, Van Der Sman RG, Beyrer M, Van Der Goot AJ. 2022. Thermomechanical processing of plant proteins using shear cell and high-moisture extrusion cooking. Critical Reviews in Food Science and Nutrition 62:3264-3280.
  5. Dagevos H. 2021. A literature review of consumer research on edible insects: Recent evidence and new vistas from 2019 studies. Journal of Insects as Food and Feed 7:249-259. https://doi.org/10.3920/JIFF2020.0052
  6. Ettoumi YL, Chibane M, Romero A. 2016. Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. LWT-Food Science and Technology 66:260-266. https://doi.org/10.1016/j.lwt.2015.10.051
  7. Guo Z, Teng F, Huang Z, Lv B, Lv X, Babich O, Yu W, Li Y, Wang Z, Jiang L. 2020. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs. Food Hydrocolloids 105:105752.
  8. Hernandez-Ãlvarez AJ, Mondor M, Pina-Dominguez IA, Sanchez-Velazquez OA, Melgar Lalanne G. 2021. Drying technologies for edible insects and their derived ingredients. Drying Technology 39:1991-2009. https://doi.org/10.1080/07373937.2021.1915796
  9. Ianovici I, Zagury Y, Redenski I, Lavon N, Levenberg S. 2022. 3d-printable plant protein-enriched scaffolds for cultivated meat development. Biomaterials 284:121487.
  10. Joo ST, Choi JS, Hur SJ, Kim GD, Kim CJ, Lee EY, Bakhsh A, Hwang YH. 2022. A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles. Food Science of Animal Resources 42:175.
  11. Khodayari S, Sadeghi O, Safabakhsh M, Mozaffari-Khosravi H. 2022. Meat consumption and the risk of general and central obesity: The shahedieh study. BMC Research Notes 15:339.
  12. Kurek MA, Onopiuk A, Pogorzelska-Nowicka E, Szpicer A, Zalewska M, Poltorak A. 2022. Novel protein sources for applications in meat-alternative products-insight and challenges. Foods 11:957.
  13. Kyriakopoulou K, Dekkers B, Van Der Goot AJ. 2019. Plant-based meat analogues. In Sustainable meat production and processing. Elsevier.
  14. Lee DY, Lee SY, Jung JW, Kim JH, Oh DH, Kim HW, Kang JH, Choi JS, Kim GD, Joo ST, Hur SJ. 2022. Review of technology and materials for the development of cultured meat. Critical Reviews in Food Science and Nutrition:1-25.
  15. Lucas-Gonzalez R, Fernandez-Lopez J, Perez-Ãlvarez JA, Viuda-Martos M. 2019. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus). European Food Research and Technology 245:1451-1458. https://doi.org/10.1007/s00217-019-03301-4
  16. Meticulous Research. 2019. Alternative protein market by stage/type (insect, algae, duckweed, lab meat, pea, rice, potato, corn, soy, wheat, corn, mycoprotein, mushroom), application, and geography - global forecase to 2025. . Market Research.
  17. Mirmiran P, Yuzbashian E, Aghayan M, Mahdavi M, Asghari G, Azizi F. 2020. A prospective study of dietary meat intake and risk of incident chronic kidney disease. Journal of Renal Nutrition 30:111-118. https://doi.org/10.1053/j.jrn.2019.06.008
  18. NOAA (National Oceanic and Atmospheric Administration). 2022. U.S. Department of commerce, increase in atmospheric methane set another record during 2021.
  19. OECD/FAO. 2021. Oecd-fao agricultural outlook 2021-2030, Oecd Publishing, Paris.
  20. OECD/FAO. 2022. Oecd-fao agricultural outlook 2022-2031.
  21. Osterhaus EJ, Smith OB. 1976. Method of preparing dense, uniformly layered vegetable protein meat analogue. Google Patents.
  22. Pajcin I, Knezic T, Savic Azoulay I, Vlajkov V, Djisalov M, Janjusevic L, Grahovac J, Gadjanski I. 2022. Bioengineering outlook on cultivated meat production. Micromachines 13:402.
  23. Post MJ. 2012. Cultured meat from stem cells: Challenges and prospects. Meat Science 92:297-301. https://doi.org/10.1016/j.meatsci.2012.04.008
  24. Purschke B, Stegmann T, Schreiner M, Jager H. 2017. Pilot-scale supercritical co2 extraction of edible insect oil from tenebrio molitor l. Larvae-influence of extraction conditions on kinetics, defatting performance and compositional properties. European Journal of Lipid Science and Technology 119:1600134.
  25. Reiss J, Robertson S, Suzuki M. 2021. Cell sources for cultivated meat: Applications and considerations throughout the production workflow. International Journal of Molecular Sciences 22:7513.
  26. Ryu M, Kim M, Jung HY, Kim CH, Jo C. 2022. Effect of p38 inhibitor on the proliferation of chicken muscle stem cells and differentiation into muscle and fat. Animal Bioscience 36:295-306. https://doi.org/10.5713/ab.22.0171
  27. Samard S, Gu BY, Ryu GH. 2019. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. Journal of the Science of Food and Agriculture 99:4922-4931. https://doi.org/10.1002/jsfa.9722
  28. Schreuders FK, Dekkers BL, Bodnar I, Erni P, Boom RM, Van Der Goot AJ. 2019. Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation. Journal of Food Engineering 261:32-39. https://doi.org/10.1016/j.jfoodeng.2019.04.022
  29. Severini C, Azzollini D, Albenzio M, Derossi A. 2018. On printability, quality and nutritional properties of 3d printed cereal based snacks enriched with edible insects. Food Research International 106:666-676. https://doi.org/10.1016/j.foodres.2018.01.034
  30. Shaikh S, Lee E, Ahmad K, Ahmad S-S, Chun H, Lim J, Lee Y, Choi I. 2021. Cell types used for cultured meat production and the importance of myokines. Foods 10:2318.
  31. Sher D, Tuto X. 2015. Review of 3d food printing. Temes de disseny 31:104-117.
  32. Shockley M, Dossey AT. 2014. Chapter 18 - insects for human consumption. In Mass production of beneficial organisms. Morales-Ramos JA, Rojas MG, Shapiro-Ilan DI (eds.). Academic Press, San Diego.
  33. Smetana S, Larki NA, Pernutz C, Franke K, Bindrich U, Toepfl S, Heinz V. 2018. Structure design of insectbased meat analogs with high-moisture extrusion. Journal of Food Engineering 229:83-85. https://doi.org/10.1016/j.jfoodeng.2017.06.035
  34. Sun C, Ge J, He J, Gan R, Fang Y. 2021. Processing, quality, safety, and acceptance of meat analogue products. Engineering 7:674-678. https://doi.org/10.1016/j.eng.2020.10.011
  35. Sun M, Xu X, Zhang Q, Rui X, Wu J, Dong M. 2018. Ultrasonic-assisted aqueous extraction and physicochemical characterization of oil from Clanis bilineata. Journal of Oleo Science 67:151-165. https://doi.org/10.5650/jos.ess17108
  36. Tian S, Xu Q, Jiang R, Han T, Sun C, Na L. 2017. Dietary protein consumption and the risk of type 2 diabetes: A systematic review and meta-analysis of cohort studies. Nutrients 9:982.
  37. Van Huis A, Van Itterbeeck J, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P. 2013. Edible insects: Future prospects for food and feed security. Food and Agriculture Organization of the United Nations.
  38. Vatansever S, Tulbek MC, Riaz MN. 2020. Low-and high-moisture extrusion of pulse proteins as plant-based meat ingredients: A review. Cereal Foods World 65:12-14.
  39. Wang M, Ma H, Song Q, Zhou T, Hu Y, Heianza Y, Manson JE, Qi L. 2022. Red meat consumption and all-cause and cardiovascular mortality: Results from the UK Biobank study. European Journal of Nutrition 61:2543-2553. https://doi.org/10.1007/s00394-022-02807-0
  40. Wood P, Tavan M. 2022. A review of the alternative protein industry. Current Opinion in Food Science 47:100869.
  41. Yi L, Lakemond CM, Sagis LM, Eisner-Schadler V, Van Huis A, Van Boekel MA. 2013. Extraction and characterisation of protein fractions from five insect species. Food Chemistry 141:3341-3348. https://doi.org/10.1016/j.foodchem.2013.05.115
  42. 박미성, 박시현, 이용선. 2020. 대체식품 현황과 대응과제. In: 한국농촌경제연구원 (ed.). KREI 농정포커스
  43. 박미성, 이용선, 김경필, 박시현, 한정훈. 2019. 식품산업의 푸드테크 적용실태와 과제-대체축산식품과 3d 식품 프린팅을 중심으로. 한국농촌경제연구원.
  44. 윤성용, 조해주, 이경본. 2021. 대체육(代替肉). KISTEP 기술동향브리프.