Effect of the mycelium of oyster mushrooms on the physical and flavor properties of a plant-based beef analogue
Zheqi Zhang, Mingwu Zang, Juan Chen, Kaihua Zhang, Shouwei Wang, Dan Li, Xiaoman Li, Meng Liu, Pan Xiaoqian
Abstract
The influence of mycelium of oyster mushrooms addition on the physical and flavor properties of a fried plant-based beef analogue (PBBA) was evaluated. The key odor compounds of the PBBA were 2-methyl-3-furanthiol, furfuryl mercaptan, (E),(E)-2,4-decadienal, and hexanal. The content of volatiles increased with the increase in mycelium content when the mycelium content was <8%. E-nose analysis showed that nitrogen oxides and organic sulfides were the key compounds that contribute to the flavor of samples, and these varied with mycelium content. The umami taste of the PBBA increased slowly with the mycelium content; e-tongue and sensory evaluation showed that the mycelium content <8% may inhibit bitterness and astringency. In addition, mycelium can increase the springiness, brightness, and whiteness of the PBBA and reduce the redness and beany flavor. Overall, the addition of a moderate amount of mycelium can enhance the meat-like and fat-like aroma of PBBA, reduce some undesirable odor and taste, and made it closer to meat. These findings demonstrate the potential of mycelium as a raw material for PBBAs.