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Alternative protein-based meat and fish analogs by conventional and novel processing technologies: A systematic review and bibliometric analysis

Gürbüz, Buse N., Pastrana, Lorenzo M., Pereira, Ricardo N., Cerqueira, Miguel A.·2025·Foods
DOI 10.3390/foods14030498PMC PMC11817710
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Abstract

This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that were used in their production through a systematic literature review (SLR) using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and bibliometric analysis. The SLR resulted in 46 and 13 meat and fish analog records, respectively, according to defined selection and exclusion criteria. Meat analogs are mainly produced using extrusion, followed by the novel 3D printing and mixing technology. Additionally, fish analogs are mainly produced by mixing and 3D printing. Meat analogs are mainly produced from pulses, followed by cereal, fungi, microalgae, other sources, and insects. Similarly, pulse proteins were the most used alternative protein source for the fish analogs, followed by macro- and microalgae, plant, cereal, and fungal proteins. According to keyword analysis, rheological and textural properties are essential for meat and fish analogs. This review provides up-to-date information to clarify the critical role of alternative proteins and the utilization of novel technologies in the production of meat and fish analogs. It also gives essential insights into the expected increase in studies to determine sustainability and overcome challenges related to textural, sensorial, and nutritional properties.

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Cited by

Sorted by citations

Authors
Gürbüz, B. N., Pastrana, L. M., Pereira, R. N., & Cerqueira, M. A.
Affiliations
  • International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
  • Centre of Biological Engineering, Minho University, 4710-057 Braga, Portugal
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2025-02-04
Volume
14
Issue
3
Pages
498
ISSN
2304-8158
DOI
10.3390/foods14030498
PMC
PMC11817710
Cited by
15
References
4
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Foundation for Science and Technology (2023.02948.BD)

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