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...

書目詳細資料
Main Authors:	Xinyue Yuan, Wei Jiang, Dianwei Zhang, Huilin Liu, Baoguo Sun
格式:	Article
語言:	English
出版:	MDPI AG 2021-12-01
叢編:	Foods
主題:	meat analogue mushroom sausages GC-MS flavor texture
在線閱讀:	https://www.mdpi.com/2304-8158/11/1/52

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