Gum arabic and soy protein concentrate as binding agents on quality and nutritional properties of mushroom-based sausage analogues

Abstract

Replacement of meat in meat-reduced analogue products is difficult because of the functional properties of meat. The effect of binding agents (gum Arabic and soy protein concentrate) on the quality characteristics and nutritional properties of mushroom-based sausage analogues was investigated at different concentrations (0–3%), using 20% button mushrooms and 60% lean meat. Mushroom-substituted sausages containing either gum Arabic or soy concentrate had significantly higher (p < 0.05) proximate composition (protein, fat, ash and fibre content) than the controls without gum Arabic or soy concentrate. On physical properties, mushroom-substituted sausages with gum Arabic or soy concentrate had lower (p < 0.05) diameter and length shrinkage and cook loss compared with the control samples. Process yield, water holding capacity (WHC), and oil holding capacity (OHC) increased with the increase of either gum Arabic or soy concentrate. However, 2% gum Arabic/ soy concentrate samples had the lowest cooking loss, highest process yield, WHC, and OHC. Treatments containing gum Arabic and soy concentrate recorded lower (p < 0.05) total coliform counts than the control sausages, demonstrating antimicrobial properties of the binders. For all the parameters, gum Arabic or soy concentrate increased the sensory scores, although treatments with 2% and 2.5% gum Arabic or 2% soy concentrate had significantly higher (p < 0.05) hedonic scores than the controls and the treatments with 3% soy concentrate. The study demonstrated that gum Arabic and soy concentrate can be used as binders to modulate the functional properties of mushroom-based sausage analogues. This could lead to the development of healthier meat-reduced sausages.