| Title: | Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus |
| Author(s): | Yuan X; Zhu X; Sun R; Jiang W; Zhang D; Liu H; Sun B; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China. Electronic address: zhangdianwei@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China. Electronic address: liuhuilin@btbu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.131537 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products. In this study, fibrous-like extrudates acting as meat substitutes were manufactured from soybean protein and Coprinus comatus by thermos-extrusion and fermentation processing improved the meat-like physicochemical and textural properties, taste, and flavor of products. The fermentation period was greatly shortened than animal meat-based fermented sausage. For comparison reasons, the aroma profiles of meat substitute fermented sausages (MS-FS), fermented sausages without curing (MS-NCFS) and natural fermented sausages (MS-NFS) were systemically analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 156 volatile compounds were identified, and the curing and fermenting process contributed to the increased contents of volatile compounds greatly. Moreover, the MS-FS without curing evaded undesired off-flavors like grass and bean flavor from 1-octen-3-ol. Sensory evaluation was also showed higher scores for MS-FS than other processing" |
| Keywords: | Animals Coprinus Fermentation *Meat Products/analysis Odorants Soybean Proteins Taste *Volatile Organic Compounds Edible fungus Fermented sausage Meat substitute Soybean protein Volatile compounds; |
| Notes: | "MedlineYuan, Xinyue Zhu, Xuecheng Sun, Ruohao Jiang, Wei Zhang, Dianwei Liu, Huilin Sun, Baoguo eng England 2021/11/16 Food Chem. 2022 Mar 30; 373(Pt B):131537. doi: 10.1016/j.foodchem.2021.131537. Epub 2021 Nov 8" |
