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

Authors
Narges Shahbazpour 1
Anousheh Sharifan 2
kianoush khosravi darani 3
Hedayat Hosseini 3
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
10.22034/FSCT.19.128.329
Abstract
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.
Keywords
meat alternatives
mycoproteins
nutritional values
Sausages

Subjects

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