Journalartikel

Jahr der Veröffentlichung: 2018

Seiten: 92-97

Zeitschrift: Fleischwirtschaft

Bandnummer: 98

Heftnummer: 7

Verlag: Deutscher Fachverlag GMBH

Abstract: 

Novel protein sources are urgently required to meet the future demand of an increasing world population. Mycelia of edible mushrooms (basidiomycetes) are rich in proteins and may be grown on agricultural side streams. In this study, various vegetable proteins and the mycelia of Pleurotus sapidus (submerged cultivated with isomaltulose molasses (Sudzucker AG, Offstein) were examined in a vegan bratwurst system and compared with a meat product (fine bratwurst) by sensory tests and texture profile analysis (TPA). In addition, the browning reaction (colour) after 3 min in hot oil bath was measured in the L x a x b colour space. The hardness of the samples (cold and hot) as determined by TPA was correlated with the sensory impressions. Compared to the meat product, 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. and Zorn, H. (2018) Alternative Proteinquelle. neue Entwicklung auf Basis von Basidiomyceten und Applikation von Pilzmyzel im veganen System nach Art einer Bratwurst von Pleurotus sapidus, Fleischwirtschaft, 98(7), pp. 92-97

APA-Zitierstil: Stephan, A., & Zorn, H. (2018). Alternative Proteinquelle. neue Entwicklung auf Basis von Basidiomyceten und Applikation von Pilzmyzel im veganen System nach Art einer Bratwurst von Pleurotus sapidus. Fleischwirtschaft. 98(7), 92-97.