تولید سوسیس بر پایه پروتئین قارچی فوزاریوم ونناتوم (جایگزین گوشت) و بررسی ویژگی های فیزیکوشیمیایی و حسی آن

نویسندگان
نرگس شهبازپور 1
انوشه شریفان 2
کیانوش خسروی دارانی 3
هدایت حسینی 4
1 دانشجوی دکترای تخصصی گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 استاد گروه تحقیقات صنایع غذایی، دانشکده علوم تغذیه و صنایع غذایی کشور، انستیتو تحقیقات تغذیه ای و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران
4 استاد گروه علوم و صنایع غذایی، دانشکده علوم تغذیه و صنایع غذایی کشور، انستیتو تحقیقات تغذیه ای و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران
10.22034/FSCT.19.128.329
چکیده
در این مطالعه با توجه به اهمیت روز افزون جایگزینی پروتئین های گوشتی با یک منبع غذایی سالم به بررسی جایگزینی گوشت با مایکوپروتئین های قارچی پرداخته شد که با توجه به خصوصیات مورفولوژی شبیه به گوشت و ارزش غذایی بالا می تواند جایگزین مناسبی برای گوشت در فرآورده های گوشتی حاصل از آن باشد هدف از این تحقیق بهبود ارزش تغذیه ای و سلامتی و بافتی محصولات پروتئنی حاوی گوشت بود که نتایج نشان با جایگزینی کامل گوشت با مایکوپروتئین ها ویژگی های بافتی محصول از جمله سفتی، قابلیت ارتجاعی و صمغیت نمونه ها بصورت معنی داری کاهش و از طرفی محتوای رطوبتی نمونه ها تغییر معنی داری نداشت همچنین در بررسی ارزش تغذیه ای نمونه های محتوی ماییکوپروتئین قارچی نسبت به نمونه های حاوی گوشت مقدار چربی غیراشباع و پروتئین بالا و کربوهیدرات و خاکستر کمتری داشت که بیانگر ارزش تغذیه ای و سلامتی بالاتر سوسیس های تهیه شده از مایکوپروتئین قارچی نسبت به گوشت گاو می باشد.
کلیدواژه‌ها
گوشت جایگزین
مایکوپروتئین
ارزش غذایی
فیزیکوشیمیایی
سوسیس

موضوعات

عنوان مقاله English

Producing sausage using the fungus proteins of Fusarium venenatum (instead of meat) and investigating its physicochemical and sensory quality attributes

نویسندگان English

Narges Shahbazpour 1
Anousheh Sharifan 2
kianoush khosravi darani 3
Hedayat Hosseini 4
1 Ph.D. student, Department of Food Science and Industry, Islamic Azad University, Science and Research Branch, Tehran, Iran
2 Associate Professor, Department of Food Science and Industry, Islamic Azad University, Science and Research Branch, Tehran, Iran
3 Professor of Department of Food Science and Industry, Faculty of Nutritional Sciences and Food Industries, National Nutrition and Food Technology Research Institute of Iran, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4 Professor of Department of Food Science and Industry, Faculty of Nutritional Sciences and Food Industries, National Nutrition and Food Technology Research Institute of Iran, Shahid Beheshti University of Medical Sciences, Tehran, Iran
چکیده English

Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.

کلیدواژه‌ها English

meat alternatives
mycoproteins
nutritional values
Sausages
1. Arora, D., K. Mukerji, and E.J.J.A.S. Marth, Single cell protein in Hand book of applied mycology. 1991. 18(499): p. 539.
2. Gabriel, A., et al., Cactus pear biomass, a potential lignocellulose raw material for single cell protein production (SCP): a review. 2014. 3(7): p. 171-197.
3. Godfray, H.C.J., et al., Food security: the challenge of feeding 9 billion people. 2010. 327(5967): p. 812-818.
4. Stehfest, E., et al., Climate benefits of changing diet. 2009. 95(1): p. 83-102.
5. Tilman, D. and M.J.N. Clark, Global diets link environmental sustainability and human health. 2014. 515(7528): p. 518-522.
6. Upadhyaya, S., et al., Microbial protein: a valuable component for future food security. 2016. 8: p. 259.
7. Finnigan, T.J., et al., Mycoprotein: the future of nutritious nonmeat protein, a symposium review. 2019. 3(6): p. nzz021.
8. Reihani, S.F.S. and K.J.A.F.B. Khosravi-Darani, Mycoprotein production from date waste using Fusarium venenatum in a submerged culture. 2018. 5(4): p. 243-352.
9. Derbyshire, E.J. and J.J.F.i.S.F.S. Delange, Fungal protein–what is it and what is the health evidence? A systematic review focusing on mycoprotein. 2021. 5: p. 581682.
10. Ferreira, J.A., et al., Waste biorefineries using filamentous ascomycetes fungi: present status and future prospects. 2016. 215: p. 334-345.
11. Asgar, M., et al., Nonmeat protein alternatives as meat extenders and meat analogs. 2010. 9(5): p. 513-529.
12. Verstraete, W., P. Clauwaert, and S.E.J.B.t. Vlaeminck, Used water and nutrients: recovery perspectives in a ‘panta rhei’context. 2016. 215: p. 199-208.
13. Yunus, F.u.N., M. Nadeem, and F.J.J.o.t.I.o.B. Rashid, Single‐cell protein production through microbial conversion of lignocellulosic residue (wheat bran) for animal feed. 2015. 121(4): p. 553-557.
14. Hosseini, S., et al., Production of mycoprotein by Fusarium venenatum growth on modified vogel medium. 2009. 21(5): p. 4017.
15. Bottin, J.H., et al., Mycoprotein reduces energy intake and postprandial insulin release without altering glucagon-like peptide-1 and peptide tyrosine-tyrosine concentrations in healthy overweight and obese adults: a randomised-controlled trial. 2016. 116(2): p. 360-374.
16. Kumar, S., et al., X-ray Analysis of a-Al2O3 Particles by. 2016, no.
17. Hashempour-Baltork, F., et al., Mycoproteins as safe meat substitutes. 2020. 253: p. 119958.
18. Wiebe, M.J.A.M. and Biotechnology, Myco-protein from Fusarium venenatum: a well-established product for human consumption. 2002. 58(4): p. 421-427.
19. Hoek, A.C., et al., Replacement of meat by meat substitutes. A survey on person-and product-related factors in consumer acceptance. 2011. 56(3): p. 662-673.
20. Wen, R., et al., Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation. 2021. 99: p. 103764.
21. Rezaei, M., et al., Nitrite in hamburgers in Arak, Iran. 2013. 6(4): p. 285-288.
22. Serdaroglu, M.J.I.j.o.f.s. and technology, The characteristics of beef patties containing different levels of fat and oat flour. 2006. 41(2): p. 147-153.
23. Hashemi, A., A.J.J.o.f.s. Jafarpour, and technology, Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince. 2016. 53(1): p. 601-610.
24. Barnes, H., J.J.J.o.e.m.b. Blackstock, and ecology, Estimation of lipids in marine animals and tissues: detailed investigation of the sulphophosphovanilun method for ‘total’lipids. 1973. 12(1): p. 103-118.
25. Martínez, B., et al., Development of a hamburger patty with healthier lipid formulation and study of its nutritional, sensory, and stability properties. 2012. 5(1): p. 200-208.
26. Hashempour‐Baltork, F., et al., Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate. 2020. 100(12): p. 4433-4441.
27. Monteyne, A.J., et al., Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial. 2020. 112(2): p. 318-333.
28. Bahmani, Z., F.J.U. Mavanes, and C.o. Aquatics, Enrichment of Silver Carp (Hypophthalmichthys molitrix) sausage with (Fusarium venenatum) mycoprotein. 2021. 10(1): p. 11-25.
29. Vahmani, P., et al., The scope for manipulating the polyunsaturated fatty acid content of beef: a review. 2015. 6(1): p. 1-13.
30. USDA, U.J.U.D.o.A., Agricultural Research Service, Nutrient Data Laboratory, National nutrient database for standard reference, release 28. 2013.
31. Vickers, N.J.J.C.b., Animal communication: when i’m calling you, will you answer too? 2017. 27(14): p. R713-R715.
32. Kamani, M.H., et al., Partial and total replacement of meat by plant-based proteins in chicken sausage: Evaluation of mechanical, physico-chemical and sensory characteristics. 2019. 56(5): p. 2660-2669.
33. Youssef, M. and S.J.M.s. Barbut, Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. 2011. 87(1): p. 54-60.
34. Bakhsh, A., et al., Traditional plant-based meat alternatives, current and a future perspective: A review. 2021. 55: p. 1-10.
35. Katsaras, K. and P.J.A. Peetz, Scanning electron-microscopy in meat research. 1989. 28(6): p. 119-122.
36. Gordon, A. and S.J.J.o.F.S. Barbut, Cold stage scanning electron microscopy study of meat batters. 1990. 55(4): p. 1196-1198.