Li Xue-Li, Qi Xian-Ni, Deng Jia-Chen, Jiang Ping, Wang Shu-Yuan, Xue Xing-Li, Wang Qin-Hong, Ren Xiaoqing
College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China.
Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.
Foods. 2025 Feb 7;14(4):556. doi: 10.3390/foods14040556.
mycoprotein is an alternative, nutritious protein source with a meat-like texture. Here, mycoprotein-based Harbin red sausage was developed and characterized. The study focused on the effect of mycoprotein on the quality of red sausages, which were evaluated in five groups of red sausages based on nutrient content, differential scanning calorimetry (DSC), and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that increasing the component of mycoprotein in red sausage increased the protein and volatile organic compound content but decreased the water and ash content. There was no significant difference ( > 0.05) between red sausage with 25% added mycoprotein and traditional red sausage in terms of redness and thawed water component, but the protein component was higher, the flavor substances were slightly richer, and the consumer preference was higher. These results suggest that moderate amounts of mycoprotein can improve nutritional value and maintain sensory quality, but that higher levels of substitution can adversely affect preference. This study highlights the potential of mycoprotein as an artificial meat that can strike a balance between improved nutritional value and sensory acceptability.
真菌蛋白是一种可供选择的、营养丰富的蛋白质来源，具有类似肉类的质地。在此，开发并表征了基于真菌蛋白的哈尔滨红肠。该研究聚焦于真菌蛋白对红肠品质的影响，基于营养成分、差示扫描量热法（DSC）和气相色谱-离子迁移谱（GC-IMS）对五组红肠进行了评估。结果表明，增加红肠中真菌蛋白的成分会提高蛋白质和挥发性有机化合物含量，但会降低水分和灰分含量。添加25%真菌蛋白的红肠与传统红肠在红度和解冻水成分方面无显著差异（>0.05），但蛋白质成分更高，风味物质略丰富，消费者偏好更高。这些结果表明，适量的真菌蛋白可提高营养价值并保持感官品质，但较高的替代水平会对偏好产生不利影响。本研究突出了真菌蛋白作为一种人造肉在改善营养价值和感官可接受性之间取得平衡的潜力。
