Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute

In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water content (35%, 70% and 100%), three types of edible mushroom (Lentinus edodes, Pleurotus ostreatus, Coprinus comatus and a mixture of equal proportions) and their amounts (from 15% to 100%) on the physicochemical and structural profiles were studied. The results showed that the extruded mushroom-based meat analogue prepared from Coprinus comatus (15% addition) and SPI with a water content of 35% exhibited close textural profiles to real beef. Furthermore, a texture profile analysis (TPA) combined with a principal component analysis (PCA) was conducted to compare and assess the textural traits of the sausage analogues with similar commercial products. The characterization and comparison of the flavor profile of post-processing mushroom-based meat sausage analogues (MMSA) were performed using headspace-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). A total of 64 volatile compounds were identified, and the content in dried-processing treatment was significantly higher than for steamed-processing, which indicated that the natural fermentation process contributed to the increase in aroma substances in the non-animal sourced sausage. This study developed a feasible method to fabricate a meat replacement and to create high added-value products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and flavor profiles.

The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties

The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compared to beef texture. The results showed that the cooking method affected hardness and cohesiveness significantly. The substitution of lesser yam tuber flour significantly affected hardness, springiness, cohesiveness and chewability. The best steamed meat analogue was at 5% substitution level of lesser yam tuber flour, contain of 49.79% moisture content, 28.39% protein, 17.04% carbohydrates, 2.57% ash, 2.21% fat and red grayish color. The best baked meat analogue was at 0% substitution level of lesser yam tuber flour, contain of 48.64% moisture content, 29.87% protein, 16.89% carbohydrates, 2.60% ash, 2.00% fat and red grayish color. The steamed meat analogue was more similar to beef, than the baked meat analogue. This production of a meat analogue would be suitable as a simple household-scale meat substituent.

Production Methodologies of Meat Analogues: A Review

Meat is a non-vegetarian food and is considered as a good source of quality nutrients. Though meat protein provide the required content of good quality protein for the body, they are also associated with higher cholesterol and fat content, which prove to be a leading cause of serious health issues. This became the primary reason for increase in a shift in demands for plant-based protein source foods. The other reason is environmental impact of animal derived products. Meat analogues are plant-based good quality protein source of food that tastes like meat protein, and texture resemble that of meat. These plant-based meat analogues have some amount of anti-nutrients and allergic compounds, but they can be successfully removed by employing certain processing methods and resemble meat in its functionality properties. This approach of mimicking the plantbased foods to resemble meat involves understanding of the biochemical composition and three-dimensional structure of meat, and replicating those qualities using plant-based ingredients. In the current scenario, the best suitable methods of manufacturing meat analogue are by extrusion and structuring techniques. The meat analogues satisfy the need of meat for both vegetarians and non-vegetarians. This review attempts to outline the different manufacturing processes of meat analogue using plant-based foods, and to analyse the best suitable method.