14-Oct-2021 | Market Research Store
A team of scientists from the University of Helsinki and Kaunas University of Technology hasproposed a way to producehighly nutritious meat analogsby usingfermented okra. This novel approach presented by the researchers can transform the meat analog industry bylaunching a product that not onlycontainsa lower concentration of salts and saturated fatsbut alsotastes more delicious thanreal meat.
Millions of individuals worldwide suffer from digestion problems. According to NIDDK, over sixty million people have to deal with digestive issuesevery year in the US. As per theexperts, the probiotics proliferated during fermentation can helpto restore the healthy gut bacteria and adds up the number of free amino acids to minimizethe effect of anti-mitogenic substances, which may mitigate some of the common digestive disorders.
The researchers from Kaunas University stated that although fermented foods are rich innutrients, they can secrete ingredients that enhance the odor andtaste of edible items. This study concludes that fermented okra isanappropriateraw material for manufacturing meat analogs.
Dr. Šalaševičienė—a scientist from Kaunas University—illustrated that the meat industry has inherent standards, and every meat lover is aware of how a beef burger, pork, chicken sausage,and other meat product should feel, taste, smell, and look like. That's why, when representing a meat analog, the scientistshad to identify and incorporate the characteristics of the real meat in it to enhance the taste and nutritional value of the fermented meat-like edible product.
Fermentedokra in meat analogs has more free amino acids, which curb the detrimental factors owing to which the fermented meat digests faster and easier than meat. The meat analogs preparedinthe laboratory of Kaunas University could regulate the increasing fat intake by offeringthe same amount of proteins dependingupon the type of recipe being prepared.
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