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Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Summary

This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.

Background

Consumers increasingly demand healthier and more sustainable food products with reduced salt and fat. Mushrooms are recognized as next-generation functional food ingredients due to their high protein content, dietary fiber, low fat, and presence of nutraceuticals. Their fibrous texture mimics meat, making them ideal for fortifying muscle foods while reducing environmental impact.

Objective

To review the nutritional richness, functional bioactive compounds, and medicinal values of edible mushrooms as functional ingredients in muscle food products. The review examines how mushroom incorporation affects the quality, sensory attributes, and health benefits of meat and fish products designed for flexitarian consumers.

Results

Mushroom incorporation improves protein, ash, and dietary fiber content while reducing fat in muscle foods. Mushrooms demonstrate antioxidant properties that inhibit lipid oxidation, extending shelf-life. Studies show improved water-holding capacity, cooking yield, and sensory attributes at optimal inclusion levels (typically 5-15%), with no adverse effects on color or overall acceptability.

Conclusion

Edible mushrooms are effective functional ingredients for developing healthier, more sustainable muscle food products through partial meat/fish replacement. Their bioactive compounds, particularly phenolics and natural antioxidants, enhance nutritional profiles and product quality while supporting flexitarian dietary approaches that balance health, sustainability, and consumer preferences.
  • Published in:Molecules,
  • Study Type:Review,
  • Source: PMID: 33922630, DOI: 10.3390/molecules26092463
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