Enhancing technofunctional properties of an emulsion-type meat analog formulated with mealworm and TVP: mushroom incorporation at the optimal concentration.

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Citation abstract

UNLABELLED: Mushrooms are commonly used as functional additives in meat products and show promise in alternative protein development. This study evaluated the impact of five mushroom species- Ganoderma lucidum, Pleurotus eryngii, Pleurotus ostreatus, Agaricus bisporus, and Lentinula edodes -at 3% concentration on the quality of emulsion-type meat analogs made with textured vegetable protein and mealworm. Quality parameters including pH, color, viscosity, proximate composition, water holding capacity (WHC), emulsion stability, thermal properties, and texture were analyzed. Among them, G. lucidum notably improved viscosity, WHC, hardness, and chewiness due to its high fiber and polysaccharide content. Further testing with 1-5% G. lucidum showed that 4% was optimal for enhancing functional and textural properties. However, dark color of G. lucidum reduced product lightness at high levels, potentially affecting visual appeal. Thus, G. lucidum with suitable concentrations is valuable for improving the quality and sustainability of meat analog products.

SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-025-02007-6.