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European Food Research and Technology

, Volume 244, Issue 5, pp 913–924 | Cite as

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

  • Alexander Stephan
  • Jenny Ahlborn
  • Martina Zajul
  • Holger Zorn
Original Paper
  • 454 Downloads

Abstract

In this study, various vegetable proteins and two different mycelia of P. sapidus [submerged cultivated with isomaltulose molasses (Südzucker AG, Offstein) or apple pomace (Döhler AG, Darmstadt)] were examined in a vegan boiled sausage analog system and compared with two different formulations of boiled sausage (German recipe/Russian recipe) by sensory tests and texture profile analysis (TPA). The samples were analyzed and tasted immediately after production and after 4 weeks of storage at 2 °C. In addition, the a w value, pH value, color (L × a × b value), and weight loss after boiling were determined. The hardness of the samples as determined by TPA was correlated with the sensory impressions. Compared to the Russian formulation, the vegan alternative with basidiomycetous mycelia showed particularly strong advantages in terms of strength and hardness. The use of mycelia of basidiomycetes proved to be a suitable alternative to commercial vegetable proteins.

Keywords

Mycelia of basidiomycetes Pleurotus sapidus Vegan boiled sausage analog system Texture profile analyses Alternative protein sources 

Notes

Acknowledgements

This project (HA Project No. 478/15–20) has been funded within the framework of the HessenModellProjekte, financed with funds of LOEWE—Landes-Offensive zur Entwicklung Wissenschaftlich-ökonomischer Exzellenz, Förderlinie 3: KMU-Verbundvorhaben (State Offensive for the Development of Scientific and Economic Excellence).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no competing interest.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2017

Authors and Affiliations

  1. 1.Institute of Food Chemistry and Food BiotechnologyJustus Liebig University GiessenGiessenGermany
  2. 2.VAN HEES GmbHWallufGermany

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