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<p>Mushrooms are commonly used as functional additives in meat products and show promise in alternative protein development. This study evaluated the impact of five mushroom species—<i>Ganoderma lucidum</i>, <i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i>, <i>Agaricus bisporus</i>, and <i>Lentinula edodes</i>—at 3% concentration on the quality of emulsion-type meat analogs made with textured vegetable protein and mealworm. Quality parameters including pH, color, viscosity, proximate composition, water holding capacity (WHC), emulsion stability, thermal properties, and texture were analyzed. Among them, <i>G. lucidum</i> notably improved viscosity, WHC, hardness, and chewiness due to its high fiber and polysaccharide content. Further testing with 1–5% <i>G. lucidum</i> showed that 4% was optimal for enhancing functional and textural properties. However, dark color of <i>G. lucidum</i> reduced product lightness at high levels, potentially affecting visual appeal. Thus, <i>G. lucidum</i> with suitable concentrations is valuable for improving the quality and sustainability of meat analog products.</p>

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Enhancing technofunctional properties of an emulsion-type meat analog formulated with mealworm and TVP: mushroom incorporation at the optimal concentration

  • 期刊论文

  • 发表日期：

    2025年10月3日

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  • Yea-Ji Kim,
  • Yoo-Jeong Choi,
  • Jeong-Heon Kim,
  • Ji Yoon Cha,
  • Tae-Kyung Kim,
  • Samooel Jung,
  • Dong-Hyun Kim,
  • Yun-Sang Choi

摘要

Mushrooms are commonly used as functional additives in meat products and show promise in alternative protein development. This study evaluated the impact of five mushroom species—Ganoderma lucidum, Pleurotus eryngii, Pleurotus ostreatus, Agaricus bisporus, and Lentinula edodes—at 3% concentration on the quality of emulsion-type meat analogs made with textured vegetable protein and mealworm. Quality parameters including pH, color, viscosity, proximate composition, water holding capacity (WHC), emulsion stability, thermal properties, and texture were analyzed. Among them, G. lucidum notably improved viscosity, WHC, hardness, and chewiness due to its high fiber and polysaccharide content. Further testing with 1–5% G. lucidum showed that 4% was optimal for enhancing functional and textural properties. However, dark color of G. lucidum reduced product lightness at high levels, potentially affecting visual appeal. Thus, G. lucidum with suitable concentrations is valuable for improving the quality and sustainability of meat analog products.