Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute

In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water...

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Detalles Bibliográficos
Autores principales: Yuan, Xinyue, Jiang, Wei, Zhang, Dianwei, Liu, Huilin, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750815/
https://www.ncbi.nlm.nih.gov/pubmed/35010178
http://dx.doi.org/10.3390/foods11010052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750815/
https://www.ncbi.nlm.nih.gov/pubmed/35010178
http://dx.doi.org/10.3390/foods11010052

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