Scholarlink

<p>Mushroom mycelium possesses a meat-like flavor and texture and represents an environmentally friendly resource. In this study, <i>Lentinula edodes</i> mycelium were used as the main raw material for the production of sustainable plant-based sausages. Sausages were formulated using cultured <i>L. edodes</i> mycelium (10%, 20%, 30%, 40%, 50%, and 90%), and the texture was improved by mixing isolated soy protein (10%, 20%, 30%, 40%, and 50%) and wheat gluten (40%) in different amounts. The physicochemical and textural properties of <i>L. edodes</i> sausages were compared through proximate composition, pH, color, cooking yield, water holding capacity, viscosity, texture profile analysis, electronic nose, electronic tongue and sensory evaluation experiments. Increasing <i>L. edodes</i> mycelium content led to higher moisture and fat contents and increased CIE a* values, concurrently reducing pH, CIE L*, and CIE b*. Cooking yield and water holding capacity did not show significant differences, while viscosity, hardness, gumminess, chewiness, and cohesiveness tended to decrease. Furan, pentanal (milky, soybean odor), 2-methyl-1-butanol (earthy, fatty odor), and hexanal compounds were predicted through the electronic nose. The electronic tongue results showed that salty and umami tastes increased as the <i>L. edodes</i> mycelium content increased. In conclusion, the addition of mycelium was effective in improving the flavor of sausages, and the addition of heterologous proteins was effective in improving the texture. Thus, the optimal mixing ratio was determined as 20% <i>L. edodes</i> mycelium, 30% isolated soy protein, and 40% wheat gluten.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年9月1日

查看全文
  • Yu-Na Oh,
  • Hack-Youn Kim

摘要

Mushroom mycelium possesses a meat-like flavor and texture and represents an environmentally friendly resource. In this study, Lentinula edodes mycelium were used as the main raw material for the production of sustainable plant-based sausages. Sausages were formulated using cultured L. edodes mycelium (10%, 20%, 30%, 40%, 50%, and 90%), and the texture was improved by mixing isolated soy protein (10%, 20%, 30%, 40%, and 50%) and wheat gluten (40%) in different amounts. The physicochemical and textural properties of L. edodes sausages were compared through proximate composition, pH, color, cooking yield, water holding capacity, viscosity, texture profile analysis, electronic nose, electronic tongue and sensory evaluation experiments. Increasing L. edodes mycelium content led to higher moisture and fat contents and increased CIE a* values, concurrently reducing pH, CIE L*, and CIE b*. Cooking yield and water holding capacity did not show significant differences, while viscosity, hardness, gumminess, chewiness, and cohesiveness tended to decrease. Furan, pentanal (milky, soybean odor), 2-methyl-1-butanol (earthy, fatty odor), and hexanal compounds were predicted through the electronic nose. The electronic tongue results showed that salty and umami tastes increased as the L. edodes mycelium content increased. In conclusion, the addition of mycelium was effective in improving the flavor of sausages, and the addition of heterologous proteins was effective in improving the texture. Thus, the optimal mixing ratio was determined as 20% L. edodes mycelium, 30% isolated soy protein, and 40% wheat gluten.