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- Title
Edible mushroom mycelia of <italic>Pleurotus sapidus</italic> as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages.
- Authors
Stephan, Alexander; Ahlborn, Jenny; Zajul, Martina; Zorn, Holger
- Abstract
In this study, various vegetable proteins and two different mycelia of <italic>P. sapidus</italic> [submerged cultivated with isomaltulose molasses (Südzucker AG, Offstein) or apple pomace (Döhler AG, Darmstadt)] were examined in a vegan boiled sausage analog system and compared with two different formulations of boiled sausage (German recipe/Russian recipe) by sensory tests and texture profile analysis (TPA). The samples were analyzed and tasted immediately after production and after 4 weeks of storage at 2 °C. In addition, the <italic>a</italic>w value, pH value, color (<italic>L</italic> × <italic>a</italic> × <italic>b</italic> value), and weight loss after boiling were determined. The hardness of the samples as determined by TPA was correlated with the sensory impressions. Compared to the Russian formulation, the vegan alternative with basidiomycetous mycelia showed particularly strong advantages in terms of strength and hardness. The use of mycelia of basidiomycetes proved to be a suitable alternative to commercial vegetable proteins.
- Subjects
EDIBLE mushrooms; SENSORY evaluation; PLEUROTUS; SAUSAGES; PROTEIN content of meat; FOOD texture
- Publication
European Food Research & Technology, 2018, Vol 244, Issue 5, p913
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-017-3012-1