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

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...

Full description

Bibliographic Details
Main Authors: Xinyue Yuan, Wei Jiang, Dianwei Zhang, Huilin Liu, Baoguo Sun
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
meat analogue
mushroom
sausages
GC-MS
flavor
texture
Online Access:https://www.mdpi.com/2304-8158/11/1/52

Similar Items

Similar Items