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Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics

Summary

Researchers created a plant-based meat substitute using soy protein and Lion’s Mane mushroom powder processed through extrusion. Adding 20% mushroom powder created the best texture, making it more similar to real meat with visible fibers. The mushroom also improved the flavor, adding mushroom-like aromas and making the product brown better during cooking. This discovery could help make better-tasting plant-based meat alternatives for consumers.

Background

Meat analogue development is crucial to address global protein demand and sustainability concerns associated with traditional livestock production. High-moisture extrusion (HME) has emerged as a leading technology for creating fibrous plant-based meat alternatives. Lion’s Mane Mushroom (Hericium erinaceus) offers potential as a functional ingredient due to its nutritional profile, dietary fiber content, and meat-like characteristics.

Objective

This study systematically evaluated the effects of Lion’s Mane Mushroom powder (LMM) incorporation at varying levels (0-40%) on the physicochemical properties, structural characteristics, and flavor profile of soy protein isolate-based high-moisture meat analogues (HMMAs) produced via twin-screw extrusion.

Results

Optimal incorporation of 20% LMM achieved peak fibrous degree (1.54) with well-ordered fibers and enhanced rheological properties. This level increased browning index from 48.77 to 82.07 through enhanced Maillard reaction. HS-SPME-GC-MS identified 285 volatile compounds with 98 novel compounds and 101 upregulated flavor metabolites, with mushroom-characteristic 1-octen-3-ol showing marked increase (ROAV=18.04). Excessive LMM (≥30%) compromised structural integrity due to insoluble dietary fiber disruption.

Conclusion

20% LMM incorporation synergistically improved texture, fibrous structure, and flavor complexity in soy-based meat analogues, particularly enhancing mushroom aroma through increased volatile compounds and Maillard reaction promotion. LMM acts as an effective secondary phase inhibiting lateral protein aggregation while promoting longitudinal alignment. These findings provide a foundation for developing high-quality fungal protein-based meat analogues.
  • Published in:Foods,
  • Study Type:Experimental Research,
  • Source: PMID: 41097569, DOI: 10.3390/foods14193402
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