Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute.

Xinyue Yuan,Wei Jiang,Dianwei Zhang,Huilin Liu,Baoguo Sun

doi:10.3390/foods11010052

Xinyue Yuan, Wei Jiang + Show 3 more

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https://doi.org/10.3390/foods11010052

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Abstract

In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water content (35%, 70% and 100%), three types of edible mushroom (Lentinus edodes, Pleurotus ostreatus, Coprinus comatus and a mixture of equal proportions) and their amounts (from 15% to 100%) on the physicochemical and structural profiles were studied. The results showed that the extruded mushroom-based meat analogue prepared from Coprinus comatus (15% addition) and SPI with a water content of 35% exhibited close textural profiles to real beef. Furthermore, a texture profile analysis (TPA) combined with a principal component analysis (PCA) was conducted to compare and assess the textural traits of the sausage analogues with similar commercial products. The characterization and comparison of the flavor profile of post-processing mushroom-based meat sausage analogues (MMSA) were performed using headspace-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). A total of 64 volatile compounds were identified, and the content in dried-processing treatment was significantly higher than for steamed-processing, which indicated that the natural fermentation process contributed to the increase in aroma substances in the non-animal sourced sausage. This study developed a feasible method to fabricate a meat replacement and to create high added-value products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and flavor profiles.

Highlights

The United Nations Department of Economic and Social Affairs has estimated that by 2050 the world population will reach 9.7 billion, and the demand gap in the global meat market will reach 38 million tons [1]
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The results of physicochemical, textural profile, appearance and inner microstructure analysis showed that meat analogue prepared from Coprinus comatus (CC) (15% addition) and soybean protein isolate (SPI), with a water content of 35% was mostly close to beef, which implied the edible mushroom was successfully applied to produce a meat substitute

Summary

Introduction

The United Nations Department of Economic and Social Affairs has estimated that by 2050 the world population will reach 9.7 billion, and the demand gap in the global meat market will reach 38 million tons [1] This gap cannot be satisfied through a reliance on traditional methods of animal breeding and processing to produce meat products. A healthy, green, highly efficient and sustainable food in the form of “artificial meat” could promote the transformation and upgrading of global meat consumption This would accelerate the development of traditional meat in the direction of deep processing and high added value, and attract many authoritative organizations at home and abroad to develop “artificial meat” products. The relatively poor texture, flavor, juiciness, chewiness and appearance of meat analogues currently available remain hurdles to overcome

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