Yuan Xinyue, Jiang Wei, Zhang Dianwei, Liu Huilin, Sun Baoguo
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
Foods. 2021 Dec 27;11(1):52. doi: 10.3390/foods11010052.
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 (, , 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 (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.
在本研究中，利用食用蘑菇和大豆分离蛋白（SPI）通过热挤压制备了一种纤维状肉类模拟物，并以不同配方进一步开发了挤压成型的蘑菇基肉类模拟物用于制作香肠模拟物。研究了含水量（35%、70%和100%）、三种食用蘑菇（、、以及等比例混合物）及其用量（15%至100%）对其理化和结构特征的影响。结果表明，由（添加量为15%）和SPI制备的含水量为35%的挤压成型蘑菇基肉类模拟物表现出与真实牛肉相近的质地特征。此外，进行了质地剖面分析（TPA）结合主成分分析（PCA），以比较和评估香肠模拟物与类似商业产品的质地特性。采用顶空-相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）对后处理蘑菇基肉类香肠模拟物（MMSA）的风味特征进行了表征和比较。共鉴定出64种挥发性化合物，干制处理中的含量显著高于蒸煮处理，这表明自然发酵过程有助于非动物源香肠中香气物质的增加。本研究开发了一种可行的方法来制造肉类替代品并创造高附加值产品，为开发具有令人满意的感官特性和风味特征的非动物产品提供了机会。
