Journalartikel

Jahr der Veröffentlichung: 2018

Seiten: 913-924

Zeitschrift: European Food Research and Technology

Bandnummer: 244

Heftnummer: 5

ISSN: 1438-2377

DOI Link: https://doi.org/10.1007/s00217-017-3012-1

Verlag: Springer

Abstract: 
In this study, various vegetable proteins and two different mycelia of P. sapidus [submerged cultivated with isomaltulose molasses (Sudzucker AG, Offstein) or apple pomace (Dohler AG, Darmstadt)] were examined in a vegan boiled sausage analog system and compared with two different formulations of boiled sausage (German recipe/Russian recipe) by sensory tests and texture profile analysis (TPA). The samples were analyzed and tasted immediately after production and after 4 weeks of storage at 2 degrees C. In addition, the a(w) value, pH value, color (L x a x b value), and weight loss after boiling were determined. The hardness of the samples as determined by TPA was correlated with the sensory impressions. Compared to the Russian formulation, the vegan alternative with basidiomycetous mycelia showed particularly strong advantages in terms of strength and hardness. The use of mycelia of basidiomycetes proved to be a suitable alternative to commercial vegetable proteins.

Harvard-Zitierstil: Stephan, A., Ahlborn, J., Zajul, M. and Zorn, H. (2018) Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages, European Food Research and Technology, 244(5), pp. 913-924. https://doi.org/10.1007/s00217-017-3012-1

APA-Zitierstil: Stephan, A., Ahlborn, J., Zajul, M., & Zorn, H. (2018). Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages. European Food Research and Technology. 244(5), 913-924. https://doi.org/10.1007/s00217-017-3012-1