No abstract

This study investigates the quality characteristics of textured vegetable protein (TVP) patties based on the quantity of Tremella fuciformis powder added (0, 1, 2, 3, and 4 g). The pH value tended to decrease with an increasing amount of Tremella fuciformis, and was significantly increased at T3 and T4. Increasing Tremella fuciformis concentration also resulted in significantly decreased cooking loss, but the water-holding capacity and moisture content among the proximate composition of the TVP patties were determined to increase significantly. The cohesiveness and hardness were significantly decreased with higher powder concentrations. Our results confirm that the addition of Tremella fuciformis powder effectively improves the texture of substitute meat.