Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages
Tóm tắt
In this study, various vegetable proteins and two different mycelia of P. sapidus [submerged cultivated with isomaltulose molasses (Südzucker AG, Offstein) or apple pomace (Döhler AG, Darmstadt)] were examined in a vegan boiled sausage analog system and compared with two different formulations of boiled sausage (German recipe/Russian recipe) by sensory tests and texture profile analysis (TPA). The samples were analyzed and tasted immediately after production and after 4 weeks of storage at 2 °C. In addition, the a
w value, pH value, color (L × a × b value), and weight loss after boiling were determined. The hardness of the samples as determined by TPA was correlated with the sensory impressions. Compared to the Russian formulation, the vegan alternative with basidiomycetous mycelia showed particularly strong advantages in terms of strength and hardness. The use of mycelia of basidiomycetes proved to be a suitable alternative to commercial vegetable proteins.
Tài liệu tham khảo
Paillard S, Treyer S, Dorin B (2014) Agrimonde—scenarios and challenges for feeding the world in 2050. Springer, New York
Kim K, Choi B, Lee I, Lee H, Kwon S, Oh K, Kim AY (2011) Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue. J Sci Food Agric 91(9):1561–1568
Steinfeld H, Wassenaar T, Jutzi S (2006) Livestock production systems in developing countries: status, drivers, trends. Rev Sci Tech 25(2):505–516
Asgar M, Fazilah A, Huda N, Bhat R, Karim A (2010) Nonmeat protein alternatives as meat extenders and meat analogs. Compr Rev Food Sci Food Saf 9(5):513–529
Kumar P, Chatli M, Mehta N, Singh P, Malav O, Verma AK (2017) Meat analogues: health promising sustainable meat substitutes. Crit Rev Food Sci Nutr .57(5):923–932
O’Riordan T, Stoll-Kleemann S (2015) The challenges of changing dietary behavior toward more sustainable consumption. Environment 57(5):4–13
Ruby MB (2012) Vegetarianism. A blossoming field of study. Appetite 58(1):141–150
Haverstock K, Forgays DK (2012) To eat or not to eat. A comparison of current and former animal product limiters. Appetite 58(3):1030–1036
Ugalde U, Castrillo J (2002) Single cell proteins from fungi and yeasts. Appl Mycol Biotechnol 2:123–149
Rodger G (2001) Production and properties of mycoprotein as a meat alternative. Food Technol 55(7):36–41
Wiebe M (2002) Myco-protein from Fusarium venenatum: a well-established product for human consumption. Appl Microbiol Biotechnol 58(4):421–427
Moss MO, Smith JE (2011) The applied mycology of Fusarium: symposium of the British Mycological Society held at Queen Mary College London, September 1982. Cambridge University Press, Cambridge, p 264
Di Mario F, Rapana P, Tomati U, Galli E (2008) Chitin and chitosan from Basidiomycetes. Int J Biol Macromol 43(1):8–12
Muzzarelli RA, Boudrant J, Meyer D, Manno N, DeMarchis M, Paoletti MG (2012) Current views on fungal chitin/chitosan, human chitinases, food preservation, glucans, pectins and inulin: a tribute to Henri Braconnot, precursor of the carbohydrate polymers science, on the chitin bicentennial. Carbohydr Polym 87(2):995–1012
Bosse AK, Fraatz MA, Zorn H (2013) Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes. Food Chem 141(3):2952–2959
Bourne MC (1978) Texture profile analysis [Food acceptability]. Food Technol 32:62–66
Brennan J, Bourne M (1994) Effect of lubrication on the compression behaviour of cheese and frankfurters. J Texture Stud 25(2):139–150
Nishinari K, Kohyama K, Kumagai H, Funami T, Bourne MC (2013) Parameters of texture profile analysis. Food Sci Technol Res 19(3):519–521
de Ávila MDR, Cambero MI, Ordóñez JA, de la Hoz L, Herrero AM (2014) Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA). Meat Sci 98(2):310–315
Friedman HH, Whitney JE, Szczesniak AS (1963) The texturometer—a new instrument for objective texture measurement. J Food Sci 28(4):390–396
Puolanne EJ, Ruusunen MH, Vainionpää JI (2001) Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Sci 58(1):1–7
Peelman N, Ragaert P, Vandemoortele A, Verguldt E, De Meulenaer B, Devlieghere F (2014) Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products. Food Sci Emerg Technol 26:319–329
Lücke F-K (2000) Utilization of microbes to process and preserve meat. Meat Sci 56(2):105–115
Dolata W, Piotrowska E, Mróz J (2001) Texture and plasticity of chopped canned meat products as affected by various volumes of water added to the batter. Strain 54(56):75
Gorbatov A, Gorbatov V (1974) Advances in sausage meat rheology. J Texture Stud 4(4):406–437
Cai Y, Corke H (1999) Amaranthus betacyanin pigments applied in model food systems. J Food Sci 64(5):869–873
De Huidobro FR, Miguel E, Blázquez B, Onega E (2005) A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Sci 69(3):527–536
Andrès S, Zaritzky N, Califano A (2006) The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages. Int J Food Sci Technol 41(8):954–961
Sathe SK (2012) Protein solubility and functionality. In: Hettiarachchy N, Sato K, Marshall M, Kannan A (eds) Food proteins and peptides: chemistry, functionality, interactions, and commercialization. Taylor and Francis Group, Boca Raton, pp 95–124
Nishinari K, Fang Y, Guo S, Phillips G (2014) Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocoll 39:301–318
Wilde PJ (2014) Protein functional properties. In: Williams P, Phillips G (eds) Gums and stabilisers for the food industry 17: the changing face of food manufacture: the role of hydrocolloids. Royal Society of Chemistry, London, pp 1–10