Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages

Stephan, Alexander; Ahlborn, Jenny; Zajul, Martina; Zorn, Holger

doi:10.1007/s00217-017-3012-1

Cited by 72 publications

(58 citation statements)

References 25 publications

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“…Proteins from different sources have been added to meat products like frankfurters to stabilize and compensate the reduction of meat or fat. Stephan et al [53] reported suitable properties of mycelia from Pleurotus sapidus as meat substitute in vegan boiled sausages comparable to the use of other protein concentrates (soy, pea and sunflower), but lower textural parameters than the original german boiled sausage were observed. In this case, the addition of Ab mushroom flour better helped to stabilize the emulsion, even if other protein source like sodium caseinate was reduced in the formulation.…”

Section: Mf-po Lf-po Mf-poabmentioning

confidence: 99%

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2020

Foods

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The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products.

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Section: Mf-po Lf-po Mf-poabmentioning

confidence: 99%

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2020

Foods

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“…Pleurotus sajor-caju (PSC) and Pleurotus salmoneostramineus were obtained from the institute's culture collection and were cultivated on apple pomace only. These fungi were selected based on data from previous studies (Bosse et al 2013;Stephan et al 2018). All cultivation procedures were performed under sterile conditions.…”

Section: Cultivation Of Microorganismsmentioning

confidence: 99%

Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source

Ahlborn

Stephan²,

Meckel

et al. 2019

Int J Recycl Org Waste Agricult

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Purpose Novel protein sources are urgently needed to meet the increasing protein demand of a continuously growing world population. This study is focused on the production of protein rich mushroom mycelia on industrial side streams. Methods Submerged propagation of mushrooms was carried out in shake flasks which contained agro-industrial side streams as the sole carbon source. The biomass obtained was analyzed for its crude protein, ash and fat content as well as for its fatty acid and amino acid profiles. Vitamin D 2 production from ergosterol in the biomass was induced by UV-B irradiation and determined by HPLC-DAD. The share of fungal mycelium in the total biomass was determined by extraction and quantitation of ergosterol. Additionally, water and oil binding capacity (WBC and OBC) were evaluated. Results A screening of basidiomycetes grown on agro-industrial side streams indicated a fast growth of Pleurotus sapidus on apple pomace. After 4 days of cultivation, the biomass obtained from this mushroom-substrate combination contained 21% true protein in dry matter. In addition to proteins, the amounts of lipids (4%), ash (2%) and carbohydrates (74%) were quantitated. The dominating fatty and amino acids of Pleurotus sapidus grown on apple pomace were linoleic acid and glutamic acid/glutamine, respectively. Concentrations of up to 115 µg (g dry matter) −1 vitamin D 2 were formed from ergosterol by UV-B irradiation. Ergosterol was used as a biomarker to monitor the amount of fungal content. Conclusion The nutritional value of agro-industrial side streams such as apple pomace can be upcycled by biotransformation with basidiomycetes.

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“…Mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus, and Phellinus linteus Bread Higher umami intensity; maintenance of substantial amounts of GABA and ergothioneine (Ulziijargal et al, 2013) Pleurotus sajor-caju fruiting body Biscuit Increased dietary fiber, β-glucan and protein content of biscuit and improve postprandial glycemic response (Ng et al, 2017) Lentinus edodes Rice noodle Strengthen rice noodle extensibility and firmness (Heo, Jeon, & Lee, 2014) Pleurotus sapidus Vegan sausage Alternative to commercial vegetable proteins (Stephan et al, 2018) Grifola frondosa, Ganoderma lucidum Fermented tea Improve sensory flavor and therapeutic qualities of fermented tea (Terrien, 2017)…”

Section: Food Products Effect and Results Referencesmentioning

confidence: 99%

“…When Agaricus bisporus polysaccharide was added to gluten-free flours, it had positive effects on the functional, pasting, rheological, and sensory properties of flour and biscuit doughs and made them fit for consumption by celiac patients (Sulieman et al, 2019). Macrofungus-derived proteins may substitute for animal proteins in vegan sausage production (Stephan, Ahlborn, Zajul, & Zorn, 2018;Terrien, 2017) and serve as meat analogs (Kim et al, 2011). Macrofungal protein has higher acceptability than soybean protein.…”

Section: Macrofungal Food Product Developmentmentioning

confidence: 99%

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

Lou

et al. 2020

Comp Rev Food Sci Food Safe

109

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The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production.

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Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages

Cited by 72 publications

References 25 publications

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

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