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  • Title: Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus.
    Author: Yuan X, Zhu X, Sun R, Jiang W, Zhang D, Liu H, Sun B.
    Journal: Food Chem; 2022 Mar 30; 373(Pt B):131537. PubMed ID: 34776312.
    Abstract:
    Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products. In this study, fibrous-like extrudates acting as meat substitutes were manufactured from soybean protein and Coprinus comatus by thermos-extrusion and fermentation processing improved the meat-like physicochemical and textural properties, taste, and flavor of products. The fermentation period was greatly shortened than animal meat-based fermented sausage. For comparison reasons, the aroma profiles of meat substitute fermented sausages (MS-FS), fermented sausages without curing (MS-NCFS) and natural fermented sausages (MS-NFS) were systemically analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 156 volatile compounds were identified, and the curing and fermenting process contributed to the increased contents of volatile compounds greatly. Moreover, the MS-FS without curing evaded undesired off-flavors like grass and bean flavor from 1-octen-3-ol. Sensory evaluation was also showed higher scores for MS-FS than other processing.
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