Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage

Wang, Liyan; Guo, Hongyue; Liu, Xuejun; Jiang, Gaopeng; Li, Cheng; Li, Xiuyi; Yu, Le

doi:10.1016/j.meatsci.2019.05.016

Cited by 56 publications

(50 citation statements)

References 38 publications

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“…The protein levels of the pork sausages in this work were similar to those of bologna‐type sausages with pork skin and green banana flour as fat replacements (dos Santos Alves et al., ) and frankfurter with shiitake (Pil‐Nam et al., ). This was higher than that of fresh sausages with chia and oat emulsion gels as fat replacements (Pintado et al., ), and lower than sausages with partial replacement of back fat using pre‐emulsified soybean oil stabilized with fish protein isolates (Cheetangdee, ) and Cantonese sausages with Flammulina velutipes (Wang, Xu et al., ), primarily because of the different raw materials and types of the sausages. Table shows that the moisture contents in P1, P2, P3, and P4 significantly ( P < 0.05) increased by 8.92% to 20.03%, because the moisture content of P. eryngii was higher than that of the pork back fat.…”

Section: Resultsmentioning

confidence: 95%

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Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

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Section: Resultsmentioning

confidence: 95%

“…The amino acid profile was determined as described by Wang, Guo et al. (). The minced meat sample (0.1 g) was hydrolyzed using 6 N HCl (10 mL) for 24 hr at 110 °C, and filtered with a glass filter.…”

Section: Methodsmentioning

confidence: 99%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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“…Although those with 25% of substitutions showed the highest scores for sensory attributes. From a technological point of view, the presence of mushrooms improves the oxidation stability and the cooking yield of sausages [ 86 ].…”

Section: Meat Extendersmentioning

confidence: 99%

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Pintado

Delgado‐Pando

2020

Foods

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The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

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“…Other examples of materials that have received increased attention include tomato pomace, rice bran and mushrooms. In particular, due to high nutritive and medicinal value, the shiitake mushroom (Lentinula edodes) has also been regarded as a promising substitute [34]. In one study, when compared to the German (pork) sausages, edible mushroom (mycelia of Pleurotus sapidus) based sausages had better strength and hardness as evaluated by texture profile analysis.…”

Section: Technological Feasibilitymentioning

confidence: 99%

Strategies for Sustainable Substitution of Livestock Meat

Jiang

Ameer

Kim

et al. 2020

Foods

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The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.

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Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage

Cited by 56 publications

References 38 publications

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Strategies for Sustainable Substitution of Livestock Meat

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