Characterization of Fusarium venenatum Mycoprotein-Based Harbin Red Sausages.

ABSTRACT: Fusarium venenatum mycoprotein is an alternative, nutritious protein source with a meat-like texture. Here, F. venenatum mycoprotein-based Harbin red sausage was developed and characterized. The study focused on the effect of mycoprotein on the quality of red sausages, which were evaluated in five groups of red sausages based on nutrient content, differential scanning calorimetry (DSC), and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that increasing the component of mycoprotein in red sausage increased the protein and volatile organic compound content but decreased the water and ash content. There was no significant difference (p > 0.05) between red sausage with 25% added mycoprotein and traditional red sausage in terms of redness and thaw

SUBMITTER: Li XL 

PROVIDER: S-EPMC11854285 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature