Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 192 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031079

Preparation of sauce from fungus and plant-based meat substitute and sensory characteristics

  • YUAN Xinyue ,
  • ZHU Xuecheng ,
  • ZHANG Ying ,
  • LIU Huilin
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  • (School of Food and Health, Beijing Technology & Business University, Beijing 100048, China)

Received date: 2022-02-07

  Revised date: 2022-05-26

  Online published: 2023-02-14

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Abstract

In this study, meat substitutes prepared from the blending of edible fungus and soybean protein were further used to fabricate sauce products. The orthogonal test was used to explore the optimal formulation for sauce from fungus and plant-based meat substitutes. Besides, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry technology was used for the separation and identification of volatile compounds. Results showed that the optimal conditions were 40 mg rapeseed oil and 70 mg soybean sauce. Moreover, the sensory characteristics of sauce from fungus and plant-based meat substitute was excellent and with little difference from the market products. In addition, 84 volatile flavor compounds were detected by polar and non-polar capillary chromatography with total contents of 14.507 and 15.815 μg/kg, respectively.

Key words： plant-based meat substitute; fungus; soybean protein; volatile compounds; gas chromatography-mass spectrometry

Cite this article

YUAN Xinyue , ZHU Xuecheng , ZHANG Ying , LIU Huilin . Preparation of sauce from fungus and plant-based meat substitute and sensory characteristics[J]. Food and Fermentation Industries, 2023 , 49(1) : 192 -198 . DOI: 10.13995/j.cnki.11-1802/ts.031079

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