1.0
INTRODUCTION
What
is the meaning of meat alternatives? It is good for us to consume? What is the
classification of the meat alternatives? Is there any food that relate to the
same nutrient like meat product? How about the process that are involved in
making the meat alternative production? All of the question will be discussed
in this assignment briefly. Meat alternative or other word which called meat
substitute, faux meat, meat analogue, mock meat or imitation meat is the same
meaning or definition.
Generally,
the meat alternative will be understood to mean that the food made from
non-meats and sometimes it produces without dairy products. It is approximates aesthetic
quality such as texture, flavor, appearance and chemical characteristics of
specific types of meat. These types of food also refer to the meat-based,
healthier and less expensive alternative to a particular meat product such as
surimi. There are six classifications of meat alternatives which are vegetarian
meat alternative, soy-based meat alternative, recent meat alternative, dairy
alternative, egg alternative and similar meat-based meat alternative or called
surimi.
The
vegetarian meat alternative is food that based-on centuries-old recipes and
then the flavoring is added to make the finished product taste like lamb,
chicken, seafood, ham, beef and others. The example of food product from this
class are the wheat gluten or called seitan, rice, legumes, tempeh, mushrooms
and pressed-tofu. The second class is the soy-based meat alternative. This is
the food that made by layering the thin skin which forms on top of boiled soy
milk. The recent meat alternative if a food comes from a dry bulk commodity
derived form soy, mycoprotein-based Quorn, soy concentrate and modified
defatted peanut flour.
The
dairy alternative is the food that comes from other dairy sources based. It
composed of processed rice, soy like soy milk and soy protein isolate, cashew,
almond, gluten such as the first non-dairy creamers, nutritional yeast and
other combination of the food that will get the same flavoring like butter,
milk, cheeses, yogurt, mayonnaise, ice-cream and others milk product. The other
classification is egg alternative. The food from egg alternative is the foods
that have the same like egg function such as the leavening and binding effects
of eggs in baked food such as cake. The example of food is the tapioca starch,
tofu or other similar product function like egg. The last classification is the
similar meat-based meat alternative that a food that processed from the hash or
flesh of fish and added with the flavorings.
.
2.0
BODY
Nowadays,
there are many foods that contain the same nutrient like meat product. The
processing of the meat alternative is also different from each classification.
The example of food meat alternative and it process will be discuss are seitan,
yuba, texturized vegetable protein (TVP), tofu, tapioca starch, surimi and
tempeh. The seitan or wheat gluten food is made by washing the wheat flour
dough with water until the starch it dissolves. The leaving insoluble gluten
then cooked before being eaten. This type of food is popular in Chinese people
for accompaniment to boiled rice porridge or called congee. There are five
forms of seitan which are oily fried gluten, steamed gluten, baked spongy
gluten, raw gluten and dry baked gluten.
Yuba
also called tofu skin or dried bean curd. The processing of yuba is start from
boiling of soy milk in an open shallow pan. During the boiling process, a film
or skin composed primarily of soy protein-lipid complex forms on the liquid
surface. The films are collected and dried into yellowish sheets known as tofu
skin or soy milk skin. There are three form of yuba which are fu zhu stick,
meat analoque and log. The other type of meat alternative is texturized
vegetable protein or TVP. TVP is a food made through a process known as
extrusion cooking. It made from defatted soy flour and water in a mixing
cylinder. Then the dough cooked during the passage through the barrel of a
screw type extruder. This food will replace meat in the Spaghetti Bolognese,
tacos, burgers and others.
Tofu
is a processed food by coagulating soy milk and the resulting curds will be
pressing. It produce begins making their own soy milk which are follow the
steps like soaking the beans in the water, grinding the soaked beans, boiling
and straining it dried. The process of coagulating used the coagulants agent
like salt, acids and enzymes. There are many forms processed tofu exist which
are fermented tofu like pickled and stinky tofu, flavored tofu like sweet and
savory tofu, fried tofu like aburaage and frozen tofu like Thousand layer and
koyadofu tofu. The productions from tofu based are tofu skin, okara, non-tofu
and Burmese tofu.
Egg
substitutes may be composed of tofu, tapioca starch, or similar products that
recreate the leavening and binding effects of the eggs in baked goods. Many
people use fruit products such as banana paste or applesauce as egg analogues
in baking. There varieties way of processed tapioca starch consist by stirred
the product, drained through a sieve and the last one step is fried the
products itself. Examples of tapioca starch are tapioca cracker, powder, and
rectangular sticks.
Surimi
is a processed of hash of fish plus flavoring, is used to make products such as
imitation crab meat. Its also can be steps by separate or mince the lean fish,
rinse, beaten, and pulverized to form a gelatinous paste, mixed with additives
such as starch, egg white, salt, vegetables oil, humectants, sorbitol, sugar
and others. The
curing process of surimi is caused by the polymerization of myosin when heated.The species
of fish is the most vital factor that affects this curing process. Many pelagic
fish with higher fat contents lack the needed type kind of heat-curing myosin
and are not used for surimi production.
Tempeh
or tempe is made by natural culturing and controlled fermentation of soy bean
process that binds into a cake form. Tempeh’s fermentation process and its
retention of the whole bean give it a higher content of protien, dietary fiber,
and vitamin. Because of its nutritional value, tempeh used worldwide in
vegetarian cuisine, some consider it to be a meat analogue. The production
process of Tempeh begins with soya bean are split and hulled, then boiling the
beans in plenty of water for about 45 minutes. Drained and cooled it. Add and
mix with vinegar and rhizopus oligoporus. Then, packed the bean in container
and covered 6mm above the beans. Next, left it into incubate at temperature of
between 29 °C and 35 °C for 26 to 30 hours. The tempeh is ready when, a white,
fluffy layer completely conceals the beans and the beans underneath the layer
are held together as a solid cake. The last step is, tempeh will keep for two
to three days in a refrigerator or it may be sliced, blanched and then frozen
for longer storage.
3.0
CONCLUSION
As a
conclusion, the meat alternative is good to us for consume. There are many
advantages or benefit that we will get from this type of food. The people who
are consumed foods that are meat alternative based will get longevity of life.
The interesting facts that we will share are the longevity of life people that
live in Okinawan Islands in Southern Japan. They eat lots of grains,
vegetables, soy and fish and eat less meat, poultry and dairy product. The
people who are follow vegetarian diet like Mormons, Seventh Day Adventists and
Trappist monks also longer in life.
The
meat alternative food helps the vegetarians people gets their same amount of
complete protein. The sources of meat alternatives is the incomplete protein
sources of food, but if the certain plant foods are eaten together, they may
supply all the essential amino acids. It also will be essential for human
nutrition and good as animal protein. The example of food that we will consumed
together to get same as complete protein are grains and legumes. The production
of meat alternative nowadays helps people like vegetarian’s people to find the
food that nutritious and variety for them to consume.
The
other benefits that people will get are the fiber constituents, anticancer
components and the food of soy based has estrogenic activities. The food from
meat alternative also much lower in fat content but the protein and quality
content is quite similar. Besides that, tofu is the excellent food from a
nutritional and health perspective which is will result in lowering blood
cholesterol levels. As a result, meat alternative help us more in terms of
health and nutrition.
(1500 words)
4.0
REFERENCES
Murray, M.T (1993). The Healing Power of Foods: Nutrition
Secrets for Vibrant Health and Long Life, Melanie Field, Bookman Production,
United States (US).
Kirschman, J.D (2007). Nutrition Almanac (6th Edition),
McGraw-Hill, Two Penn Plaza, New York.
Schwarcz, J. and Berkoff, F
(2004). Foods that Harm, Food that Heal/ Reader’s Digest (1st
Edition), The Reader’s Digest Association, Inc., Canada.
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