Food and Fermentation Industries >

2025 , Vol. 51 >Issue 24: 111 - 120

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042449

Impact of different drying methods on texture and flavor of Agaricus bisporus-based vegetarian jerky

  • YU Wangfei ,
  • WU Laichun ,
  • LIU Ruiling ,
  • CHEN Huizhi ,
  • NIU Ben ,
  • FANG Xiangjun ,
  • CHEN Hangjun ,
  • MU Honglei ,
  • HAN Yanchao ,
  • YIN Ming ,
  • GAO Haiyan ,
  • WANG Guannan
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  • 1(School of Food Science and Engineering, Ningbo University, Ningbo 315211, China)
    2(Wenzhou Mummy's Home Catering Management Co.Ltd., Wenzhou 325000, China)
    3(Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Zhejiang Provincial Key Laboratory of Fruit and Vegetable Preservation and Processing Technology, Key Laboratory of Fruit and Vegetable Preservation and Processing of China National Light Industry, Hangzhou 310021, China)

Received date: 2025-02-20

  Revised date: 2025-04-30

  Online published: 2026-01-12

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Abstract

This study used soy protein-based artificial meat as a matrix, incorporating Agaricus bisporus to produce vegetarian jerky.The samples were processed using hot air drying and vacuum freeze-drying.The study analyzed the quality characteristics of the final products, including texture, color, microstructure, and sensory properties.Additionally, electronic nose, electronic tongue, and gas chromatography-ion mobility spectroscopy were used to analyze volatile flavor compounds qualitatively and quantitatively.The study investigated how the addition of A.bisporus and the choice of drying method influenced the quality and flavor characteristics of the products.Results showed that the addition of A.bisporus enhanced the umami richness and nutritional value of the dried vegetarian meat, significantly improving its texture, color, and flavor, making it closer to traditional meat products.Vacuum freeze-dried samples had a softer texture and lighter color.They also retained more nutrients and tasted closer to natural ingredients.In contrast, hot air-dried samples exhibited a firmer texture and darker color, with a more intense aroma.This method also offered lower cost and higher production efficiency, making it more suitable for commercial production of vegetarian jerky.

Key words： Agaricus bisporus; soy protein; vegetarian jerky; drying methods; texture; flavor quality

Cite this article

YU Wangfei , WU Laichun , LIU Ruiling , CHEN Huizhi , NIU Ben , FANG Xiangjun , CHEN Hangjun , MU Honglei , HAN Yanchao , YIN Ming , GAO Haiyan , WANG Guannan . Impact of different drying methods on texture and flavor of Agaricus bisporus-based vegetarian jerky[J]. Food and Fermentation Industries, 2025 , 51(24) : 111 -120 . DOI: 10.13995/j.cnki.11-1802/ts.042449

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