Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color
Main Article Content
Keywords
meat alternatives, mycoproteins, nutritional values, sausages, textural properties
Abstract
Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.
References
Bahmani, Z. and Movanes, F., 2021. Enrichment of carp sausage with Fusarium venatum mycoprotein. Utilization and Cultivation of Aquatics 10(11–25).
Czauderna, M., Kowalczyk, J., Niedzwiedzka, K. and Wasowska, I., 2003. A highly efficient method for determination of some amino acids and glutathione by liquid chromatography. Journal of Animal and Feed Sciences 12(1): 199–214. 10.22358/jafs/67697/2003
Damodaran, S. and Parkin, K.L., 2017. Amino acids, peptides, and proteins. In: Fennema’s food chemistry. CRC Press, pp. 235–356. Edited By Srinivasan Damodaran., Kirk L. Parkin. Boca Raton.
Finnigan, T., Needham, L. and Abbott, C., 2017. Mycoprotein: a healthy new protein with a low environmental impact. In: Sustainable protein sources. Elsevier, pp. 305–325. Sudarshan R. Nadathur Givaudan Flavors, Cincinnati, OH, United States; Janitha P.D. Wanasundara Agriculture and Agri-Food Canada, Saskatoon SK, Canada; Laurie Scanlin Colorado State University, Fort Collins, CO, United States
Finnigan, T.J., Wall, B.T., Wilde, P.J., Stephens, F.B., Taylor, S.L. and Freedman, M.R., 2019. Mycoprotein: the future of nutritious nonmeat protein, a symposium review. Current Developments in Nutrition 3(6): nzz021. 10.1093/cdn/nzz021
Folch, J., Lees, M. and Stanley, G.S., 1957. A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry 226(1): 497–509. 10.1016/S0021-9258(18)64849-5
Gabriel, A., Victor, N. and du Preez James, C., 2014. Cactus pear biomass, a potential lignocellulose raw material for single cell protein production (SCP): a review. International Journal of Current Microbiology and Applied Sciences 3(7): 171–197.
Godfray, H.C.J., Beddington, J.R., Crute, I.R., Haddad, L., Lawrence, D., Muir, J.F. and Toulmin, C., 2010. Food security: the challenge of feeding 9 billion people. Science 327(5967): 812–818. 10.1126/science.1185383
Górska-Warsewicz, H., Laskowski, W., Kulykovets, O., Kudlińska-Chylak, A., Czeczotko, M. and Rejman, K., 2018. Food products as sources of protein and amino acids; the case of Poland. Nutrients 10(12): 1977. 10.3390/nu10121977
Hashempour-Baltork, F., Hosseini, S.M., Assarehzadegan, M.A., Khosravi-Darani, K. and Hosseini, H., 2020a. Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate. Journal of the Science of Food and Agriculture 100(12): 4433–4441. 10.1002/jsfa.10483
Hashempour-Baltork, F., Khosravi-Darani, K., Hosseini, H., Farshi, P. and Reihani, S.F.S., 2020b. Mycoproteins as safe meat substitutes. Journal of Cleaner Production 253: 119958. 10.1016/j.jclepro.2020.119958
Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. and Savage, G.P., 2017. Quality properties of sesame and olive oils incorporated with flaxseed oil. Advanced Pharmaceutical Bulletin 7(1): 97. 10.15171/apb.2017.012
Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. and Savage, G.P., 2018. Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil. Advanced Pharmaceutical Bulletin 8(1): 107. 10.15171/apb.2018.013
Hosseini, S., Khosravi-Darani, K., Mohammadifar, M. and Nikoopour, H., 2009. Production of mycoprotein by Fusarium venenatum growth on modified vogel medium. Asian Journal of Chemistry 21(5): 4017.
ISO, 2013. making food safer according to ISO methods, culture media and associated products for pathogen detection and enumeration. Available at: http://www.oxoid.com/pdf/iso-food-safety-brochure.pdf.
Kamani, M.H., Meera, M.S., Bhaskar, N. and Modi, V.K., 2019. Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology 56(5): 2660–2669. 10.1007/s13197-019-03754-1
Kim, T.-K., Yong, H.-I., Jung, S., Kim, H.-W. and Choi, Y.-S., 2021. Technologies for the production of meat products with a low sodium chloride content and improved quality characteristics—a review. Foods 10(5): 957. 10.3390/foods10050957
Kyriakopoulou, K., Keppler, J.K. and van der Goot, A.J., 2021. Functionality of ingredients and additives in plant-based meat analogues. Foods 10(3): 600. 10.3390/foods10030600
Monteyne, A.J., Coelho, M.O.C., Porter, C., Abdelrahman, D.R., Jameson, T.S.O., Jackman, S.R., Blackwell, J.R, Finnigan, T.J.A., Stephens, F.B., Dirks, M.L., Wall, B.T., 2020. 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. American Journal of Clinical Nutrition 112: 318–333. 10.1093/ajcn/nqaa092
Qian, F., Riddle, M.C., Wylie-Rosett, J. and Hu, F.B., 2020. Red and processed meats and health risks: how strong is the evidence? Diabetes Care 43(2): 265–271. 10.2337/dci19-0063
Reihani, S.F.S. and Khosravi-Darani, K., 2018. Mycoprotein production from date waste using Fusarium venenatum in a submerged culture. Applied Food Biotechnology 5(4): 243–352.
Sasaki, K., Hatate, H. and Tanaka, R., 2020. Determination of 13 Vitamin B and the related compounds using HPLC with UV detection and application to food supplements. Chromatographia 83: 839–851. 10.1007/s10337-020-03902-2
Upadhyaya, S., Tiwari, S., Arora, N. and Singh, D., 2016. Microbial protein: a valuable component for future food security. In: Microbes and environmental management. Studium Press, New Delhi, p. 8. Chapter: 12 Publisher: Studium Press (USA) Editors: Jay Shankar Singh, DP Singh
USDA, 2008. Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 21. Available at: https://www.ars.usda.gov/ARSUserFiles/80400535/DATA/sr21/sr21_doc.pdf.
Vahmani, P., Mapiye, C., Prieto, N., Rolland, D.C., McAllister, T.A., Aalhus, J.L. and Dugan, M.E., 2015. The scope for manipulating the polyunsaturated fatty acid content of beef: a review. Journal of Animal Science and Biotechnology 6(1): 1–13. 10.1186/s40104-015-0026-z
Valls, F., Sancho, M.T., Fernández-Muino, M.A. and Checa, M.A., 2001. Determination of vitamin B6 in cooked sausages. Journal of Agricultural and Food Chemistry 49(1): 38–41. 10.1021/jf0003202
Youssef, M. and Barbut, S., 2011. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. Meat Science 87(1): 54–60. 10.1016/j.meatsci.2010.09.002
Article Sidebar
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/