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Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

Summary

Researchers tested using mushroom mycelium (the root structure of mushrooms) as a replacement for meat in sausages. They found that using up to 50% mushroom mycelium produced sausages with good quality, improved moisture retention, and enhanced umami flavor while reducing fat content. The sausages made with mushroom mycelium were also more tender and juicy, though higher replacement levels affected consumer preference. This research suggests mushroom mycelium is a promising sustainable alternative protein source for meat products.

Background

Plant-based meat analogs have gained popularity due to sustainability and health benefits. Mushroom mycelium offers a promising alternative protein source due to its rapid cultivation (15 days to one month), strong umami flavor from aspartic and glutamic acids, and nutritional profile including phenolic compounds, minerals, and fiber with antioxidant and anti-obesity properties.

Objective

This study aimed to identify quality characteristics of mushroom mycelium and evaluate its potential as a meat substitute in sausage production by comparing physicochemical properties of mycelium before and after rinsing, and assessing sausages formulated with mycelium at 0%, 25%, 50%, 75%, and 100% replacement ratios.

Results

Water rinsing improved mycelium quality by reducing unpleasant volatile compounds (ethanol, hexanal, 2-Methyl-1-propanol). Increasing mycelium content significantly improved cooking yield and decreased pH, but reduced protein and fat content while increasing moisture and carbohydrates. Texture properties (hardness, cohesiveness, chewiness) decreased with mycelium addition, while tenderness and juiciness improved; optimal emulsion capacity was achieved at 75% mycelium replacement.

Conclusion

Addition of up to 50% mushroom mycelium is most suitable for plant-based analog meat sausages, providing improved cooking yield, reduced unpleasant odors, and enhanced umami flavor. However, further research on texture improvement through addition of complementary plant proteins is necessary to enhance consumer acceptance beyond 50% mycelium replacement.
  • Published in:Food Science of Animal Resources,
  • Study Type:Experimental Study,
  • Source: PMID: 40657509, DOI: 10.5851/kosfa.2025.e23
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