Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute

Abstract

In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water content (35%, 70% and 100%), three types of edible mushroom (Lentinus edodes, Pleurotus ostreatus, Coprinus comatus and a mixture of equal proportions) and their amounts (from 15% to 100%) on the physicochemical and structural profiles were studied. The results showed that the extruded mushroom-based meat analogue prepared from Coprinus comatus (15% addition) and SPI with a water content of 35% exhibited close textural profiles to real beef. Furthermore, a texture profile analysis (TPA) combined with a principal component analysis (PCA) was conducted to compare and assess the textural traits of the sausage analogues with similar commercial products. The characterization and comparison of the flavor profile of post-processing mushroom-based meat sausage analogues (MMSA) were performed using headspace-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). A total of 64 volatile compounds were identified, and the content in dried-processing treatment was significantly higher than for steamed-processing, which indicated that the natural fermentation process contributed to the increase in aroma substances in the non-animal sourced sausage. This study developed a feasible method to fabricate a meat replacement and to create high added-value products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and flavor profiles.

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

“…The bibliometric analysis revealed that the 84 papers included in the systematic review were published in 38 journals between 1972 and 2022. It was revealed that the most frequent journals chosen by the authors were Foods with 15 articles [ 14 , 15 , 24 , 41 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 ], followed by Journal of Food Science with nine articles [ 11 , 20 , 25 , 60 , 61 , 62 , 63 , 64 , 65 ]. Because the journals were indexed by both Scopus and Web of Science databases, they were all of high quality, and most were placed in Quartile 1 or 2 (see Table 2 ).…”

“…In terms of meat analogues, several researchers developed the products directly as whole muscle meat (mostly from extrusion) with or without some added ingredients [ 24 , 49 , 51 , 52 ], but others referred to meat analogues as restructured meat products such as Turkish dry fermented sausages (“sucuk”) from wheat bulgur [ 69 ], SPI sausage [ 79 ], and edible mushroom sausages [ 57 , 109 ]. The study by Rousta et al [ 56 ], who investigated the culture of the fungus on oat flour and its use in the development of burger patties, demonstrated the productive potential of the fungus for the manufacture of nutrient-dense foods.…”

“…Exogenous polysaccharides are one of the key additions often employed in the food industry to increase the functional qualities of food proteins and optimize texture, and they were utilized to study the impact of polysaccharides in the meat analogues of peanut protein [ 115 ]. Since the majority of extruded meat analogues lack flavor and color, adding additional ingredients such as meat flavor powder and red yeast rice is required when incorporating them into restructured meat, as shown in [ 57 ]. Wen et al [ 110 ] studied the effect of calcium stearyl lactylate (CSL) in extrusion processing and found that CSL has the potential to greatly improve the extrudates’ textural qualities, including the number of fibrils present and the size of their pores.…”

“…Wen et al [ 110 ] studied the effect of calcium stearyl lactylate (CSL) in extrusion processing and found that CSL has the potential to greatly improve the extrudates’ textural qualities, including the number of fibrils present and the size of their pores. In terms of restructured meat, the taste of patties and sausages was improved by the addition of colorant, sugar and salt, flavoring, seasoning, herbs, and spices such as cumin, cinnamon, pepper, and garlic [ 57 , 68 , 69 , 109 ]. According to Yuliarti et al [ 113 ], the inclusion of calcium chloride and baking powder in the formulation of pea and wheat protein nugget was to boost the protein’s ability to bind water and to create air cells in the dough, which might improve the fibrous structure.…”

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

“…Mushrooms cannot be considered as a significant source of proteins compared to meat sources, even though they are a part of human nutrition mainly because of their taste [ 68 ]. Other authors, however, believe that mushrooms may play an important role in meat analogs by providing nutrients and promoting the development of sensory properties such as appearance, texture, and taste of the product [ 69 ]. The use of mushrooms as an alternative source of protein in the human diet is not a new concept.…”